This traditional style of seafood soup combines shellfish with other seafood which is simmered in a tomato flavored fish stock. Serve with lots of garlic bread to sop up the tasty broth!
: Serves 4 to 6 1 Pound Meatly White Fish Cut Into 1 Inch Chunks (Sea Bass Or Grouper Are Good Choices
1 Pound Baby Calamari, Cleaned And Cut Into Bite Sized Pieces
1/2 Pound Medium Shrimp, Cleaned And Deveined
12 Mussels, Scrubbed And Debeared
12 Clams
1 (14 oz) Can Chopped Tomatoes
1 Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
2 Stalks Celery. Finely Chopped
1/4 Cup Olive Oil
1 Cup Dry White Wine
2 Cups Clam Juice Or Fish Stock
Salt & Pepper
Dash Of Red Pepper Flakes
1/2 Cup, Chopped Fresh Parsley
To Serve: Lots Of Crusty Garlic Bread
In a large stockpot, heat the oil and add the onion and celery. Cook until the onion is translucent, and then add the garlic. Cook for another minute, and then add the white wine, stock, and tomatoes. Bring to a boil and then turn down the heat to medium low. Taste and season with the salt, pepper and red pepper flakes as desired. Add the white fish, and clams, and cook for 1 minute. Add the white fish, mussels and shrimp, and cook another minute, or until the shellfish have opened. Just before serving, stir in the fresh parsley.
Divide the seafood mixture equally in bowls with the broth. Serve garlic bread on the side to sop up the tasty juices.
