Total Time: 1 hr 15 min
Cook: 1 hr
Perfect recipe, rich in flavor, hearty and delicious. Seafood lovers must try this!!!
The traditional recipe does not add potatoes, but for this recipe I found that adding 3-4 red potatoes diced gave the soup a more hearty texture.
3 tablespoons olive oil
1 onion, chopped
1 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups shrimp stock (see recipe for stock is posted in the Seafood Category re: shrimp etoufee)
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds of Tilapia or Snapper
Seared Tilapia cooked in a bit of garlic before adding to the stew.
Heat the oil in a very large pot over medium heat. Add the onion, shallots, potatoes and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, seafood stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
* FOR ADDED FLAVOR, I LIKE TO SEAR MY FISH FOR 2-3 MINUTES IN A PAN BEFORE ADDING TO THE SOUP.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Serve and ENJOY!