Neapolitan Seafood Soup

Total Time
Prep 20 mins
Cook 35 mins

From "Cooking Pleasures" magazine

Ingredients Nutrition


  1. Mince 2 of the garlic cloves.
  2. Heat oil in a heavy large pot over medium heat until hot.
  3. Add onion, bell pepper, minced garlic, oregano and red pepper.
  4. Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
  5. Add wine.
  6. Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
  7. Add tomatoes, water, clam juice, parsley and salt.
  8. Bring to a boil; reduce heat to low.
  9. Cover and cook 15 minutes, stirring occasionally.
  10. Remove cover.
  11. Increase heat to medium-high; bring to a gentle boil.
  12. Add shrimp, scallops and clams.
  13. Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
  14. Meanwhile, rub toasted bread with remaining garlic clive.
  15. Place slice of bread in each soup bowl.
  16. Ladle soup over bread.
  17. Pass additional red pepper, if desired.


Most Helpful

I really enjoy this recipe. I had a frozen bag of seafood from Trader Joe's (shrimp, calamari and scallops). I used a red Zinfandel for the wine. I loved the combination of flavors! The broth is delicious! Definitely a soup I will make again. Thanks!

susie cooks December 30, 2008

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