- 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)
- freshly ground pepper
- 150 grams Clams
- 400 grams raw Shrimp
- Basil (for garnish)
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.
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.
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.
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.