1 Large onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 C St. Supéry red wine
2 C tomato crushed/puree/sauce
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 ea bay leaf
2 C veg stock
3 tbl olive oil
1 lb total Fresh sustainable seafood assortment- i.e. shrimp, crab, clams, mussels, bass, halibut, calamari
In a soup pot over low heat add the olive oil, onions and a pinch of salt and cook slowly for 3 minutes. Next, add the peppers and garlic and cook another 3 minutes, then stir in the herbs. Pour in the red wine and bring to a simmer for 5 minutes and add the tomato and vegetable stock. Season with a pinch salt and black pepper and allow to simmer for 20 minutes over low heat.
Once the base is done, add your fresh seafood into the broth according to size of pieces and length of cooking time. Simmer uncovered to cook evenly until all fish is just cooked and shellfish have opened. Adjust the seasonings for salt and pepper to taste. Do not over cook or boil as it will toughen up and dry out the seafood.
Finish with drizzle of good extra virgin olive oil, serve with crusty sourdough bread and bottle of St. Supéry red wine.
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