Seafood Soup For Two
From jo_jo_ba 13 years ago
- 50 minutes to make
- Serves 2
I love soups like cioppino or Manhattan chowder, but recipes always make a ton of food and it's only me! This is the perfect size for two hearty bowls, which is good because it's really only good reheated once. If you can tolerate bread, serve this over a slice of toasted garlic bread - it's DIVINE!
Ingredients
- 1/2 cup water, divided shopping list
- 1/2 large, sweet onion, diced shopping list
- 1 large carrot, diced shopping list
- 1 stalk celery, diced shopping list
- 4 cloves garlic, minced shopping list
- 1/4 cup white wine shopping list
- 28-oz canned no-salt-added diced tomatoes, with juice shopping list
- 1 sprig fresh thyme shopping list
- 1 bay leaf shopping list
- 1 tsp oregano shopping list
- 1 tsp smoked paprika shopping list
- 1/2 tsp black pepper shopping list
- 1 tbsp tomato paste shopping list
- 1/4 lb (about 10) medium-large raw shrimp, peeled and de-veined shopping list
- 1 can whole baby clams, with juice shopping list
- 1 tsp lemon juice shopping list
How to make it
- In a saucepan, bring 1/4 cup of water to a simmer over medium heat. Add onion, carrot and celery.
- Cook, stirring and adding water as necessary, until onion is beginning to colour, about 8-9 minutes.
- Add garlic and cook until fragrant - about 1-2 minutes longer.
- Stir in wine, water, tomatoes, thyme, bay leaf, oregano, paprika, pepper and tomato paste. Bring to a boil.
- Reduce the heat slightly and simmer briskly (uncovered) for 30 minutes. Remove bay leaf and thyme stalk.
- Stir in shrimp and clams (with their liquid) and simmer just until shrimp are pink, about 3 minutes.
- Add lemon juice and serve.
People Who Like This Dish 4
- eyliable Wonderland, AU
- alecto07 Nowhere, Us
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- jo_jo_ba Oshawa, CA
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