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Spicy Shrimp and Clam Soup

Spicy Shrimp and Clam Soup
153
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
1 large Onion
2 Garlic cloves
1 Red Chile pepper
750 grams ripe Tomatoes
4 tablespoons Olive oil
1 splash dry Vermouth (such as Noilly Prat)
1 jar Fish stock (400 ml) (approximately 1 2/3 cups)
Salt
freshly ground pepper
150 grams Clams
400 grams raw Shrimp
Basil (for garnish)
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Preparation steps

1

Peel the onion and garlic and mince. Cut the chile in half lengthwise, remove the seeds and finely chop. Rinse the tomatoes and coarsely chop.

2

Heat the olive oil in a large saucepan and sauté the onion and garlic until golden brown. Add the chile and tomatoes and cook briefly. Deglaze with vermouth and fish stock. Simmer, covered, for 15 minutes.

3

Strain the mixture through a sieve into a clean saucepot, pressing the tomato flesh through the sieve. Bring to a boil. Continue boiling for 10 minutes. Season with salt and pepper.

4

Rinse the clams under running water and discard any open shells. Rinse the shrimp. Add the clams and shrimp to the soup, cover and simmer for about 5 minutes, stirring occasionally. Season with salt and pepper. Serve garnished with basil.