Smoky Tomato And Seafood Soup Recipes

TOMATO SEAFOOD SOUP

Steps:

• In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

SMOKY TOMATO AND SEAFOOD SOUP

Steps:

• 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.

MEDITERRANEAN FISH SOUP

Steps:

• In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
• Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
• Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
• Preheat the oven to 350 degrees F.
• Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

SMOKED TOMATO SOUP

Steps:

• In a stock pot, saute onion, garlic, and thyme in olive oil over medium heat until onions are translucent.
• Stir in smoked tomatoes and canned tomatoes.
• Stir in some salt to taste.
• Simmer until tomatoes render their juices.
• Stir in chicken broth and Mexican hot sauce to taste.
• Simmer another few minutes.
• Add more salt to taste (if necessary).
• Stir in blue cheese until all melted.
• Cool soup and puree in a blender. If the soup is too warm the steam will build up in the blender and explode.
• Return to stock pot, stir in heavy cream, and serve when hot.
• Stirring in the cream is the final step before serving as the cream can curdle if added too early.
• The base (soup without cream) can be refridgerated for future use. Just add cream and warm before serving.
• Garnish with a sprig or two of fresh cilantro before serving.

SMOKY SPANISH TOMATO SOUP

Steps:

• Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
• Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
• Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
• Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
• Serve soup topped with figs or grapes, depending on the season.

SPAGHETTI WITH SMOKY TOMATO & SEAFOOD SAUCE

Steps:

• Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.
• Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
• Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.