Italian Seafood Soup

Italian Seafood Soup

I was at the Asian Superstore last week and they sold mixed seafood in 14 oz bags in the freezer section for a ridiculous $1.79.  The bag contained shrimp, cooked mussels, periwinkles (sea snails), octopus, squid and surimi (imitation crab).  They also sold cod fillets at less than $3 a pound.  I bought them and figured out what to do later on with them.  I used a whole bag of mixed seafood (defrosted), defrosted one fish fillet and cut it up to add to the soup.  This recipe was based on rustic Seafood Soups we had while visiting the Amalfi coast.

  • ½ onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 stalk celery, chopped
  • ½ cup green pepper chopped
  • 2 tsp olive oil
  • 1 15oz can diced tomatoes
  • 2 cups seafood stock or clam juice
  • 1 lb diced red potatoes
  • 1 cup red wine
  • ½ tsp red pepper flakes
  • 1 tsp fennel seed
  • 1 bay leaf
  • 1 tsp dried oregano
  • 2 tsp chopped fresh rosemary
  • 2 tsp fresh thyme leaves
  • 1 pound mixed seafood (if frozen, defrosted)
  • Chopped parsley for garnish

In a soup pot, sauté vegetables in olive oil over medium high heat for about 10 minutes.  Add remaining ingredients except seafood and chopped parsley.  Bring to a boil, reduce heat and simmer for about 20 minutes.  Add seafood and cook for only about five minutes or seafood will get tough.  Adjust seasoning, sprinkle with parsley, and serve immediately.  Makes about 6 servings.

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