Neapolitan Seafood Soup Recipes

NEAPOLITAN SEAFOOD SOUP

Steps:

• 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.

SUPER EASY SEAFOOD SOUP OF NECESSITY

Steps:

• Defrost seafood mix. Drain. Separate the squid from the rest of it.
• Put olive oil in pot; heat over medium.
• Chop onion and mince garlic. Add to oil. Saute, stirring, until onion starts to get translucent. Do not let the garlic or onions brown.
• Add the tomatoes, tomato sauce, chicken broth, oregano, thyme, bay leaf, sugar, pepper and Worcesterwhire. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes.
• Remove lid. Put in seafood mix (all except squid). Simmer 3 minutes. Add squid and simmer 1 or 2 more minutes. Seafood should be opaque; nothing should be translucent.