Smoky Tomato and Seafood Soup Recipe

Name: Smoky Tomato and Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained; 3 tablespoons olive oil; 3 large shallots, finely chopped; 1 leek, trimmed, chopped; 1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced; 6 garlic cloves, finely chopped; 1 quart vegetable broth; 8 ounces clam juice or 8 ounces water; ½ cup dry white wine; ¼ cup tomato paste; 1 teaspoon sea salt (or to taste); ¾ teaspoon paprika (smoked sweet Spanish ); 24 clams, cherrystones, scrubbed clean; 12 lb shrimp, peeled, deveined (26-30 count); 1 lb white fish fillet (boneless, skinless, white-fleshed); 12 lb bay scallop

Servings: persons

10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained
3 tablespoons olive oil
3 large shallots, finely chopped
1 leek, trimmed, chopped
1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced
6 garlic cloves, finely chopped
1 quart vegetable broth
8 ounces clam juice or 8 ounces water
½ cup dry white wine
¼ cup tomato paste
1 teaspoon sea salt (or to taste)
¾ teaspoon paprika (smoked sweet Spanish )
24 clams, cherrystones, scrubbed clean
12 lb shrimp, peeled, deveined (26-30 count)
1 lb white fish fillet (boneless, skinless, white-fleshed)
12 lb bay scallop

1
If using fresh tomatoes - heat the broiler to high; put tomatoes on a foil-lined baking sheet.
2
Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes.
3
Cool, peel and chop coarsely, collecting all the juices.
4
Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan.
5
Cook the shallots and leek until soft, about 4 minutes.
6
Stir in the red pepper and garlic; cook 1 minute.
7
Add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika.
8
Simmer 15 minutes.
9
Add the scrubbed clams; cook 3 minutes.
10
Add the shrimp and fish; cook 2 minutes.
11
Add the scallops; cook 1 minute or until all fish is opaque but still tender.
12
Ladle the soup into wide serving bowls.
13
Place a dollop of aioli into the center.
14
Sprinkle with parsley and chives.

1730

kcal

Calories

Fat

Carbs

339

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained, 3 tablespoons olive oil, 3 large shallots, finely chopped, 1 leek, trimmed, chopped, and more.

Yes, Smoky Tomato and Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Tomato and Seafood Soup

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