Seafood Soup
So I call this a Seafood Soup, but as you can see, I served it with some rice. But this recipe is actually a “soup.” You can absolutely serve this alone and it is amazing. It’s kind of a sauce you can put over pasta (which I have done many times) or rice, as I did here. Feel free to eat it anyway you want!
Fresh seafood can’t be beat. You have to of course have a plan when you head to the fish market or supermarket with a seafood dinner in mind. Fresh seafood is definitely a great splurge when you are feeling like going the extra mile. It used to be frozen seafood never really tasted that great and by the time you got that package open, you hankering for seafood kinda waned. These days I am pleased to see that even the frozen seafood really looks and tastes great. I always have some on hand- you never know when you feel like some shrimp! I like to use those packages of mixed seafood you can find in the frozen seafood section of the store. It’s usually a great mix of calamari, shrimp, mussels and various other seafood. If you are particular, just get the kind of seafood you like. My store even has some crab claws in it’s mix! It’s a great choice here.
Don’t for get to serve this with some bread brushed with olive oil and salt and baked in the oven! You’ll need it to sop up that broth!
Seafood Soup
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoons fresh parsley rough chopped
- 3 cloves garlic sliced thin
- 3 tomatoes seeded and chopped
- 2 pounds frozen mixed seafood
- 1/2 cup dry white wine
- 1 cup chicken broth or water
- salt & pepper
Instructions
- Heat olive oil over medium heat in a very large saute pan. Add garlic and parsley. Saute until fragrant.
- Add the butter and saute until melted and foamy.
- Add the tomatoes. Add salt and pepper.
- Cook until the tomatoes release their juices. It should start to look like sauce.
- Add your frozen seafood and combine.
- Once the seafood starts to gain some color, add the wine and broth. Continue to cook until the seafood is cooked through and the wine has evaporated. This should take about 10 minutes. Season with salt and pepper if needed.
- Serve with a scoop of rice placed in the middle of the bowl and some oven crusty bread brushed with olive oil and salt and baked until crispy.
