I came up with this entirely from scratch! This cookie is good if you enjoy peanut butter cups.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups peeled and cubed potatoes
- 1 tablespoon olive oil, or as needed
- 1 medium onion, cut in half and thinly sliced
- 2 teaspoons crushed red pepper
- 2 cloves garlic, minced, or more to taste
- 1 (16 ounce) can whole peeled tomatoes, undrained
- 1 cup dry white wine
- 1 cup fish stock
- 10 ounces white fish, cut into small chunks
- 1 pound clams in shell, scrubbed
- 10 ounces uncooked medium shrimp, peeled and deveined
- 8 ounces cleaned calamari, sliced into thin rings
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- ½ lemon, juiced
- 2 teaspoons lemon zest
- salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
- Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
- Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.
- You can use shrimp stock, clam juice, or water instead of fish stock.
- Use any fish of your choice, I like to use yellowtail.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 443 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’m allergic to shrimp so I used snow crab legs and mussels instead. I also added slices of lemon on the side to serve with as I like my soup a little sour. Followed everything else. I served it with some garlic butter baked baguette. Turned out soooo good! My husband ate 3 bowls!
Made this for my husband and I for Christmas dinner with mussels, shrimp and cod(used what I had on hand). It was still good though next time I will try with clams and halibut or if I can find yellowtail. Delicious!!