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Seafood Soup Trieste Style
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By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 4
Prep Time: N/A
Cook Time: n/a
Ingredients
1/4 cup Olive Oil
1 (14 oz) can Tomatoes - Canned, chopped
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1/2 lb Shrimp, shelled and deveined
dash Seasoning - Red Pepper Flakes
1/2 cup Parsley, chopped
2 cloves Garlic, minced
1 Onions, finely chopped
2 stalks celery, finely chopped
1 cup white wine
12 mussels, scrubbed and debearded
1 lbs sea bass cut into 1 inch chunks
1 lbs baby calamari, cleaned and cut into bite sized pieces
12 clams (save clam juice)
Cooking Directions
1. In a large stockpot, heat the oil and add the onion and celery. Cook until the onion is translucent, and then add the garlic.
2. Cook for another minute, and then add the white wine, stock, and tomatoes.
3. Bring to a boil and then turn down the heat to medium low.
4. Taste and season with the salt, pepper and red pepper flakes as desired.
5. Add the white fish, and clams, and cook for 1 minute.
6. Add the white fish, mussels and shrimp, and cook another minute, or until the shellfish have opened. Just before serving, stir in the fresh parsley.
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4 of 5 Stars (3 reviews)
