Rich dish I dive in, but how good is the seafood soup, a dish really rich in flavor and super special.
A typical recipe of our culinary tradition, it can be prepared in many different ways and with different shellfish as it is a versatile and imaginative dish.
Before explaining the steps to make a flavorful soup, there are a couple of precautions to follow.
Tips: remember that the cooking of this type of shellfish should be short, otherwise you risk toughening the fish. In fact, they should be added to the soup base, just long enough for them to open.
Check all the shells carefully, discarding any that are open or damaged, and also, it’s important to purge the shellfish well for at least 3/4 hours in water.
This is my very personal seafood soup recipe, calibrated to the tastes and preferences of my family, and of course, we find it Super! If you decide to try it too, let me know.
Let the clams and small clams purge in water and salt for a few hours to remove sand and mud.
Before consuming them it is very important to ensure that the mussels are fresh, and it is always recommended to buy them correctly packaged.
At the time of purchase, make sure the mesh is closed and intact and check the label, which always guarantees the quality and freshness of the product.
The fresh mussel is recognized by its well-closed and intact shells. The valves, that is, the two identical drop-shaped parts joined by a ligament that make up the mussel shell, should not be damaged but as intact as possible.
Join me as I tell you how I prepare them.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Seafood Soup
- mussels (three and a half pounds)
- 1 lb clams
- 12 prawns
- 10.5 oz razor clams
- 12 scampi
- 2 cloves garlic
- 9 oz cherry tomatoes
- to taste extra virgin olive oil
- salt
- pepper
- to taste parsley
- chili pepper (spicy optional)
- Half glass dry white wine
Tools
- Pan
- Wooden Spoons
- Lid
Steps for Seafood Soup
Leave the clams and razor clams for a few hours, better yet overnight, in plenty of salted water to allow them to purge any impurities.
After the time has passed, wash and rinse them with plenty of water.
Rinse the scampi and prawns.
Use a thin knife to lift the meat near the tail of each scampi.
Remove the vein.
First of all, pass the mussels under running water.
Use a knife to scrape their surface to remove any encrustations or residues that would be unpleasant to find in the finished dish.
A little secret: I’ve always been comfortable with this method.
Wash them under running water.
(Place some mussels in a plastic bag, add plenty of coarse salt, and close it. Place the closed bag in another bag.
Rub the mussels inside the bag for about 5 minutes.
Open the bag, empty the mussels into a colander, and rinse them under running water to remove residues)
Wash, dry the cherry tomatoes, and cut them into wedges.
Finely chop a garlic clove and a bunch of parsley, then sauté them with a little extra virgin olive oil.
Add the scampi and prawns and let them sear briefly.
Deglaze with white wine, remove the scampi and prawns and set them aside.
Add the cherry tomatoes, stir, and adjust the salt slightly. (Go easy on the salt, you can always add more). If you like, I recommend a bit of chili pepper.
When the sauce has reduced, place the shellfish in the pot with the sauce, over high heat, and cook them for a few minutes until all the shells have opened.
Finally, add the scampi and prawns as well.
While the soup is cooking, toast the slices of bread in the oven or under the grill.
Serve the seafood soup hot with croutons and chopped parsley.
Enjoy your meal.
Advice
Serve the seafood soup hot with croutons and chopped parsley.
The cooking of the shellfish should be short, lasting just long enough for the shells to open.
Therefore, adjust the timer based on the shellfish chosen as ingredients.
The seafood soup can be served as a second course, and the broth can be used to season pasta.
If you liked this recipe, click on many stars, thank you very much.
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FAQ (Questions and Answers)
Do I have to use all these shellfish and crustaceans?
Add or remove as you please.
Can I add fish?
Yes, of course, but cook the fish first before adding the shellfish and crustaceans.
