Best 2 Neapolitan Seafood Soup Recipes

NEAPOLITAN SEAFOOD SOUP

Steps:

• Mince 2 of the garlic cloves.
• Heat oil in a heavy large pot over medium heat until hot.
• Add onion, bell pepper, minced garlic, oregano and red pepper.
• Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
• Add wine.
• Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
• Add tomatoes, water, clam juice, parsley and salt.
• Bring to a boil; reduce heat to low.
• Cover and cook 15 minutes, stirring occasionally.
• Remove cover.
• Increase heat to medium-high; bring to a gentle boil.
• Add shrimp, scallops and clams.
• Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
• Meanwhile, rub toasted bread with remaining garlic clive.
• Place slice of bread in each soup bowl.
• Ladle soup over bread.
• Pass additional red pepper, if desired.

SOPA DE MARISCOS (SEAFOOD SOUP)

Steps:

• Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
• Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
• Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.