SEVEN SEAS SOUP

Seven Seas Soup image

Number Of Ingredients 16

8 cups or canned chicken broth
1/4 cup olive oil
1 large white onion, chopped
4 cloves garlic (large), finely chopped
1 (16-ounce) can diced tomato, pureed in a blender
1 cup dry white wine
1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon crushed red pepper
24 small clams, scrubbed and rinsed
3/4 pound large shrimp (12 to 15), peeled and deveined
1 pound skinless boneless fish fillet (4 different kinds--such as halibut, snapper, cod, mahimahi--cut into 1-inch pieces)
8 sea scallops, cut into quarters
1/2 cup loosely packed chopped fresh cilantro
lime wedges

Steps:

1. Prepare the fish stock, if making homemade. Then, in a large pot, heat the oil over medium heat and cook the onion, partially covered, stirring frequently, until tender, about 6 to 8 minutes. Add the garlic, broth, tomatoes, wine, oregano, cumin, salt, and crushed pepper. Bring to a boil, reduce the heat to low, cover and simmer 20 minutes to blend the flavors. 2. Add the clams to the soup. Cover the pot and cook until the shells open, about 8 minutes. Discard any that do not open. Add the shrimp, fish pieces, and scallops. Simmer until the seafood is just cooked through, 4 to 5 minutes. Stir in the cilantro. Adjust seasoning. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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