Neapolitan Seafood Soup

"From "Cooking Pleasures" magazine"
 
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Ready In:
55mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I really enjoy this recipe. I had a frozen bag of seafood from Trader Joe's (shrimp, calamari and scallops). I used a red Zinfandel for the wine. I loved the combination of flavors! The broth is delicious! Definitely a soup I will make again. Thanks!
     
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RECIPE SUBMITTED BY

I am a retired banker who loves to cook and to entertain. I love the outdoors and spend many hours in summer working in my yard and garden. My pet peeve is people who say "I can't" I love to try new recipes particularly ethnic recipes.....Japanese, Chinese, Italian, French and German. I love to travel and spend time with my daughter and grandchildren. My husband and I love animals and have a sweet black and white cat named Sparky.
 
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