ZUPPA DI MARE (SEAFOOD SOUP)
This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood. The inspiration for this soup is a recipe from chef Jamie Adams of Veni Vidi Vici in Atlanta, Georgia. Serve with crusty bread.
Provided by threeovens
Categories European
Time 30m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
- Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
- In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
- Stir in the mussels and clams, tossing to coat in sofrito.
- Add wine, increase heat to medium high, and cook until reduced by half.
- Stir in stock, tomato sauce, and saffron; return to a simmer.
- Add diced fish and cook one minute.
- Add scallops, cook one minute.
- Add shrimp, cook one minute.
- Add squid; taste for seasonings.
- By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
- Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.
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Muhammed Farooq
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved the combination of seafood and the creamy broth. I will definitely be making this soup again.
pencil thabo ndlovu
[email protected]This soup is delicious! The seafood is cooked perfectly and the broth is flavorful. I would definitely recommend this recipe.
Ella Kennry
[email protected]I'm not a big fan of seafood, but I really enjoyed this soup. The broth is so flavorful and the seafood is cooked perfectly. I would definitely make this soup again.
Emmanuel Masarirevhu
[email protected]This soup is a great way to use up leftover seafood. I used shrimp, scallops, and cod, and the soup was delicious. I will definitely be making this soup again.
Edidiong Etim
[email protected]I made this soup for my family and they loved it! The soup is so flavorful and the seafood is cooked perfectly. I would definitely recommend this recipe.
Aliza Shahzadi
[email protected]This soup is so delicious and easy to make. I love that I can use any kind of seafood I have on hand. It's a great way to use up leftover fish or shellfish.
mero prayas
[email protected]This soup is amazing! The combination of seafood and the creamy broth is to die for. I will definitely be making this soup again and again.
nickson nickas
[email protected]I'm not a big fan of seafood, but I really enjoyed this soup. The broth is so flavorful and the seafood is cooked perfectly. I would definitely make this soup again.
Amalia Hernandez
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use any kind of seafood I have on hand. It's a great way to use up leftover fish or shellfish.
Md shohel rana
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved the combination of seafood and the creamy broth. I will definitely be making this soup again.
Ladla Awais
[email protected]This seafood soup is simply divine! The broth is rich and flavorful, and the seafood is cooked perfectly. I especially love the addition of the Pernod, which gives the soup a subtle anise flavor.