Zuppa del Frutti di Mare (Seafood Soup)
1 shallot, finely chopped
1 tablespoon butter
1 tablespoon extra virgin olive oil
3/4 cup dry white wine
1 12 ounce can of whole Italian tomatoes
1 1/2 cups of chicken stock
1 1/2 pounds of seafood of your choice, mussels, clams, shrimp
pinch of saffron

This excellent soup is an elegant start to a multi-course meal, or a meal in itself with a salad and a crusty loaf of bread.

Saute the shallot in the butter and extra virgin olive oil on medium high heat. When shallot is translucent, add the white wine and let it reduce for a few minutes. Take the whole tomatoes out of their juice and either chop them with a knife or squeeze them through your fingers into the pan. Add the chicken stock and a pinch of saffron. Your broth should be turning a nice orangey-red color. Add your seafood and simmer until the seafood is cooked. Season with salt and pepper to taste.

Serving Suggestions and Tips: Serve immediately or the seafood will toughen. This soup is delicious when served with toasted bread that has been rubbed with a raw garlic clove.
Posted by Pat on November 29, 2006 12:26 PM

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