Serves 6 Serves 6
I simply adore soups and stews that feature the trio of shellfish, tomatoes, and spicy crushed red pepper flakes. You can vary the selection of shellfish in this recipe, but be sure to use a good mix of types and sizes; the variation makes for a more complex flavor and the different shells offer a dramatic presentation. As with all shellfish soups, do not to let the liquid boil when the fish is in the pot; a gentle simmer is essential to prevent the meat from overcooking and becoming rubbery.
Serve this with croutons spread with Red Pepper Aïoli or drizzle some Basil Oil over each serving.
2 tablespoons olive oil
1 large carrot, peeled and cut into small dice
1 large Spanish onion, peeled and cut into small dice
3 cloves garlic, peeled and thinly sliced
Coarse salt
Freshly ground black pepper
2 tablespoons tomato paste
1 large, ripe beefsteak tomato, seeded and cut into 1-inch cubes
1 cup dry white wine
2 teaspoons distilled white vinegar
Pinch of saffron threads
Pinch of crushed red pepper, or more to taste
1 bay leaf
2 tablespoons chopped fresh marjoram or oregano leaves
1 quart store-bought, reduced-sodium vegetable broth or homemade Vegetable Stock
1 to 11/2 pounds mixed shellfish: mussels, small clams, or cockles in their shells; bay scallops; or medium or large shrimp, preferably fresh, head on, and in their shells
1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until hot but not smoking. Add the carrot, onion, and garlic, season with salt and black pepper, and cook, stirring, until the vegetables soften, about 5 minutes. Add the tomato paste and stir well to coat the vegetables. Continue to cook for 2 minutes. Add the tomato to the pot, season with salt and pepper, and cook, stirring, for 3 minutes.
2. Turn the heat up to high. Add the white wine and vinegar to the pot and cook for 3 to 4 minutes, stirring with a wooden spoon to loosen any bits of tomato and vegetable that might be stuck to the bottom of the pot. Add the saffron, crushed red pepper, bay leaf, and marjoram to the pot and give a good stir to integrate the flavors. Pour in the broth, season with salt and pepper, and bring to a boil. Lower the heat and simmer for 10 to 15 minutes.
3. Add the shellfish in the following order: First add the mussels and clams, making sure to immerse them in the liquid. Cover the pot and simmer until they pop open, about 5 minutes. Immediately add the other shellfish, also immersing them in the liquid, and simmer, uncovered, for 6 to 7 minutes. Taste the soup and adjust the seasoning with salt, pepper, and crushed red pepper if necessary. Use tongs or a slotted spoon to fish out and discard the bay leaf as well as any mussels or clams that have not opened.
4. Transfer a good variety of shellfish to each of 6 bowls and ladle soup over the top.