Recipe by Buster's 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 Aioli (Garlic Mayonnaise). 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.
Top Review by Dancing with Felix
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.
- 10 plum tomatoes, ripe or 1 (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 See How It's Made
- 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.