Ingredients

  • 55 milliliters olive oil
  • 450 grams onions minced
  • 300 grams bell pepper, red cut into thin strips
  • 55 grams prosciutto julienned
  • 1360 grams tomatoes concassed
  • 4 cloves garlic minced
  • 70 grams almonds toasted, ground
  • ½ teaspoon saffron
  • 3 bay leaves
  • 1 tablespoon thyme bruised
  • 1 teaspoon rosemary chopped
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 235 milliliters white wine
  • 710 milliliters fish stock
  • 1 tablespoon lemon juice
  • 12 small clams scrubbed
  • 12 small mussels scrubbed
  • 6 large shrimp in shells
  • 455 grams scallops
  • 680 grams squid cleaned
  • Garnish
  • 6 lemon wedges

Directions

In a large pot, heat oil and sauté onions and peppers until soft. Stir in porsciutto and cook for a few minutes. Add tomatoes and cook rapidly until dry. Stir in garlic, almonds, saffron, bay leaves, thyme, rosemary, salt and pepper, pepper flakes, wine, fish stock, and lemon juice. Bring to a boil. Add all shellfish and cook until clams and mussels open. Taste for seasoning and serve garnished with lemon wedges.

Notes
Notes:Original recipe for 6 servings.


Categories
hotShellfish, soups
Keywords
soups, hotShellfish
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