Spicy Shrimp and Clam Soup

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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories153 kcal(7 %)
Protein9.8 g(10 %)
Fat10.9 g(9 %)
Carbohydrates4 g(3 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1
large Onion
2
1
750 grams
4 tablespoons
1 splash
dry Vermouth (such as Noilly Prat)
1 jar
Fish stock (400 ml) (approximately 1 2/3 cups)
150 grams
400 grams
raw Shrimp
Basil (for garnish)

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.