Smoky Tomato and Seafood Soup

Submitted by Busters friend

"Found this & am stashing for summer fire-roasted paste tomatoes (plan to can them after fire roasting this year) & summer peppers (will be smoking peppers before drying too!). Plan to use whatever bounty we gather - just make sure to use a fresh white-fleshed fish & whatever fresh shellfish you can get your hands on. JeanMarie Brownson recalled the seafood of Spain in this recipe for her column, Dinner at Home, in October, 2008. From the editors of Food & Drink Weekly - one of their Top Picks for 2008. They included the following recipe for garlic mayonnaise but there are much better recipes here on Zaar to do this soup justice - like Recipe#57644. Garlic mayonnaise - Mix 1/3 cup mayonnaise and 1 tablespoon fresh lemon juice in a small bowl. Use a garlic press to crush in 1 large clove of garlic; mix well. Add a pinch of salt if needed. This can be made up to 1 day in advance; cover and refrigerate."

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Ready In:: 1hr 40mins
Ingredients:: 16
Serves:: 6

ingredients

1 plum tomatoes, ripe or (15 ounce) can diced fire-roasted tomatoes, undrained
3 tablespoons olive oil
3 large shallots, finely chopped
1 leek, trimmed, chopped
1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced
6 garlic cloves, finely chopped
1 quart vegetable broth
8 ounces clam juice or 8 ounces water
¹⁄₂ cup dry white wine
¹⁄₄ cup tomato paste
1 teaspoon sea salt (or to taste)
³⁄₄ teaspoon paprika (smoked sweet Spanish )
24 clams, cherrystones, scrubbed clean
¹⁄₂ lb shrimp, peeled, deveined (26-30 count)
1 lb white fish fillet (boneless, skinless, white-fleshed)
¹⁄₂ lb bay scallop

directions

If using fresh tomatoes - heat the broiler to high; put tomatoes on a foil-lined baking sheet. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. Cool, peel and chop coarsely, collecting all the juices.
Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan. Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute.
Add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika. Simmer 15 minutes.
Add the scrubbed clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute or until all fish is opaque but still tender.
Ladle the soup into wide serving bowls.
Place a dollop of aioli into the center. Sprinkle with parsley and chives.

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Reviews

Thanks for a super recipe. I just made this recipe for the first time, and it was a hit! I think the fire-roasted tomatoes are key. I opted to leave out the peppers (just personal preference), and ended up adding more clam nectar and white wine (boost the seasonings accordingly), but otherwise followed the directions fairly closely - not something I do often. I didn't have any smoked paprika, so added a few dashes of liquid smoke, and WOW! It was wonderful. This is definitely going in my 'zaar cookbook.

Dancing with Felix

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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