Smoky tomato and seafood soup

Yields: 6 Servings

Smoky tomato and seafood soup

If using frozen seafood, thaw it in the refrigerator for several hours or overnight. Once thawed, store in the refrigerator, well wrapped and sitting on a bed of ice (just as you should for fresh fish). When fresh clams are unavailable, try using the frozen steamer clams available at Trader Joe's. If you have it, a pinch of saffron threads or a sprinkle of ground saffron beautifully enhances this main-course soup.

  • 8 to 10 ripe plum tomatoes or 1 can
  • 3 tablespoons olive oil
  • 3 large shallots or 1 white onion
  • 1 small leek
  • 1 red bell pepper
  • 6 large cloves garlic
  • 1 quart vegetable broth
  • 1 bottle
  • 1/2 cup dry white wine
  • 1/4 cup tomato paste
  • 1 teaspoon salt or to taste
  • 3/4 teaspoon smoked sweet Spanish paprika
  • 1 pound small fresh clams
  • 1/2 pound large
  • 1 pound boneless
  • 1/2 pound bay scallops
  • Garlic
  • Chopped
  1. 1 If using fresh tomatoes, heat the broiler to high; put tomatoes on a foil-lined baking sheet.
  2. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes.
  3. Cool, peel and chop coarsely, collecting all the juices. 2 Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan.
  4. Cook the shallots and leek until soft, about 4 minutes.
  5. Stir in the red pepper and garlic; cook 1 minute.
  6. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and smoked paprika.
  7. Simmer 15 minutes.
  8. (This base can be refrigerated, covered, up to 3 days.
  9. Shortly before serving, heat the tomato mixture to a simmer.
  10. ) 3 Add the clams; cook 3 minutes.
  11. Add the shrimp and fish; cook 2 minutes.
  12. Add the scallops; cook 1 minute more or until all fish is opaque but still tender.
  13. Ladle the soup into wide serving bowls.
  14. Place a dollop of the garlic mayo into the center.
  15. Sprinkle with parsley and chives. Garlic mayo: Mix 1/3 cup mayonnaise and 1 tablespoon fresh lemon juice in a small bowl.
  16. Use a garlic press to crush in 1 large clove of garlic; mix well.
  17. Add a pinch of salt if needed.
  18. This can be made up to 1 day in advance; cover and refrigerate..


  • Calories: 189
  • Fat: 6.500360145 grams
  • Carbs: 14.0011183195 grams
  • Protein: 18.1293540179 grams