This seafood soup is a fantastic warmer weather alternative to a rich clam chowder. The use of tomatoes and fresh herbs really brightens up the dish. I like to compliment those flavors with sweeter seafood such as sea bass and scallops, but you can substitute whatever seafood you love, or looks best at the market that day.
For Broth:
2 Tbsp olive oil
1 medium onion, finely chopped
5 garlic cloves, chopped
2 tsp fresh basil
2 tsp fresh oregano
1 tsp crushed red pepper flakes
1 cup dry white wine
1 28oz can whole peeled tomatoes
2 8oz bottles clam juice
4 sprigs fresh flat leaf parsley
2 bay leaves
salt and pepper
Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally until softened, about 10 minutes. Add garlic and red pepper flakes, stirring until fragrant, about 3 minutes. Add wine, and bring to a boil, cooking until reduced by half. Add tomatoes with juices, crushing with your hands as you add them. Cook, stirring occasionally until thickened, about 20 minutes. Add clam juice, parsley, bay leaves, basil, oregano and 5 cups water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 15-20 minutes more. Discard bay leaves and add seafood, cooking until fish, shrimp, and scallops are just cooked through, about 5 minutes.
For Soup:
2 Tbsp olive oil
1 medium shallot, finely chopped
2 garlic cloves, thinly sliced
1 lb any mix of mussels and/or clams
1/4 cup white wine
1/2 lb skinless, boneless sea bass cut into 1″ chunks
1/2 lb large shrimp, peeled and deveined
1/2 lb bay scallops
1/4 cup unsalted Irish butter
salt and pepper
Heat oil in another large heavy pot over medium heat. Add shallot, and stir until softened, then add garlic and cook until fragrant. Remove pot from heat and add wine and mussels. Return pot to heat and cook, stirring occasionally until shells open. Discard any mussels that haven’t opened after about 5 minutes. Pour contents of broth into soup pot, and add butter stirring until incorporated. Enjoy!
thepaleofoodie 
Posted on May 2, 2013
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