California Seafood Soup

California Seafood Soup

California Seafood Soup

You don't have to live on the west coast to enjoy this scrumptious seafood soup prepared with shrimp, crab, scallops and fish. It's swimming in goodness and makes for a shell of a dish. When you're craving seafood, let this dynamic dish bowl you over.

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Makes:
6 servings

Ingredients
2 freshly cooked whole crabs, approximately 1 1/2 to 2 lb. each 24 clams, well scrubbed 3 cups dry white wine 1/3 cup of olive oil 1 medium onion, finely chopped 3 large cloves garlic, minced 1 green bell pepper, coarsely chopped 2 lb. fresh tomatoes, peeled, seeded, and chopped 3 oz. tomato paste 1 tsp. freshly ground pepper 1/2 tsp. dried Mexican oregano 1 tbsp. fresh basil, finely chopped 2 lb. fresh white fish such as sea bass, rock cod, halibut or lingcod, cut into large pieces 3/4 lb. scallops 3/4 lb. raw shrimp, peeled and de-veined Chopped fresh parsley

Methods/steps
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 4 to 6 minutes or until clams open. Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve. In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion, garlic and bell pepper and sauté over medium heat, stirring occasionally, for approximately 5 minutes or until vegetables start to soften. Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs and clam stock. Partially cover and simmer for 20 minutes. Add the fish, scallops, shrimp, crab and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked. Do not stir. Add the clams and heat for a scant 1-minute. Sprinkle with parsley and serve immediately from the cooking pot.
Additional Tips
Ready in 40 min

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