Seafood soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Thin sliced onion |
| 1 | cup | Chopped green onion & tops |
| 3 | cloves | Garlic fine chopped |
| ½ | cup | Fine chopped parsley |
| 1 | Seeded and diced bell | |
| Pepper | ||
| 3 | cups | Tomato sauce |
| 1 | cup | Dry white wine |
| 1 | cup | Water |
| ¼ | teaspoon | Thyme crushed |
| ¼ | teaspoon | Rosemary crushed |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black |
| Pepper | ||
| 1 | Bay leaf | |
| 1 | pounds | Crab/firm white fish cubed |
| 1 | pounds | Shrimp |
| 6 | Scallops/clams in the shell | |
Directions
Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open.