Shellfish stock can be very simple or it can be spiced up for a lively finish, as is the case with this recipe which includes fire-roasted tomatoes, chili pepper, garlic and more, for an amazing flavor.
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
250–500ml (1/2 – 1 pint) boiled shell stock
400g (14 oz) canned, fire-roasted, diced tomatoes
Seafood (shrimp, crab, lobster or whatever you have)
2 teaspoons tomato paste
1 diced, roasted red pepper
4 teaspoons diced green chili pepper
2 minced garlic cloves
1 chopped onion
1 1/2 teaspoons black pepper
1 teaspoon ancho chili pepper
850ml (1 3/4 pints) seafood stock
1 tablespoon fresh coriander (cilantro)
1 teaspoon thyme
235ml (1/2 pint) red wine
Half a teaspoon cayenne pepper
1 bay leaf
Salt, to taste
Extra-virgin olive oil, as needed
If you have some seafood in the shell, discard the shells then cook them on a soft boil for 15 minutes.
These shells will make great stock to add to the soup.
Saute the onion in oil until tender and beginning to brown.
Add the jalapeno and garlic for 2 minutes to soften.
Add the tomatoes and seasonings, and then stir. Then add the wine.
Add the stocks, tomato paste and bay leaf.
Simmer for 10 minutes, adjusting the seasonings if need be.
Add the seafood, adding the most dense items first.
Cook for a minute or two and then add the smallest sizes last until everything is cooked through.
Serve the soup with crusty bread, savoring the wonderfully fresh flavors.