This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Hunger is the best spice.
Soup is the best cure for the winter blues and this spicy fish soup will really heat things up. If you don't like it spicy, leave out the chili and the soup is still great. Combine all that's good of soup with all that's wonderful about eating fish and you have the perfect meal. This soup is easy and quick to make. The potatoes thicken the broth and the fish flavor combines with the veggies for a great soup.
Fresh clams can be gritty; soak them in water with cornmeal to help purge any grit inside the shell. Make sure that you add some salt to the water (clams are, after all, saltwater animals). Use about 1/3 of a cup of salt in a gallon of cool water. You don't need much cornmeal – two tablespoons or so. The clams will feed on the cornmeal and expel the grit and such that are inside the shells.
Servings = 2 | Serving size =about 3 cups soup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers.
|1 Tbsp||olive oil|
|1/2 large||red bell pepper (seeded and diced)|
|1/2 large||green bell pepper (seeded and diced)|
|1/8 tsp||red pepper flakes|
|2 cloves||garlic (sliced)|
|1/2 cup||white wine|
|fresh ground black pepper (to taste)|
|1/8 tsp||dried thyme leaves|
|1/8 tsp||dried marjoram leaves|
|1/8 tsp||dried oregano leaves|
|1/8 tsp||dried tarragon|
|1/2 lb||red potatoes (cut into 1/2 inch cubes)|
|10 medium||mussels (scrubbed)|
|6 medium||clams (scrubbed)|
|4 ounces||shrimp (peeled and deveined)|
|4 ounces||bay scallops|
Place the olive oil in a large stock pot over medium heat. Add the red pepper, green pepper, red pepper flakes and garlic. Cook for about 4 - 5 minutes stirring frequently.
Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.
Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through -- about 5 - 8 minutes.
Serving size = about 3 cups soup
Servings = 2
Amount Per Serving
|Calories 436||Calories from Fat 97|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 5g||20%|
|Vitamin A 54%||Vitamin C 204%|
|Calcium 12%||Iron 65%|
|Vitamin K 13 mcg||Potassium 1441 mg|
|Magnesium 129 mg|