Spicy Fish Soup
Servings
2Serving size
about 3 cups soupThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 1/2 Large Red bell peppers (seeded and diced) |
| 1/2 large Green bell peppers (seeded and diced) |
| 1/8 tsp. Red Pepper Flakes |
| 2 clove Garlic, raw (sliced) |
| 1/2 cup White wine |
| 2 leaf Bay leaves |
| 1 to taste Black pepper |
| 1/8 tsp., leaves Dried thyme |
| 1/8 tsp. Dried marjoram |
| 1/8 tsp., leaves Dried oregano |
| 1/8 tsp., ground Dried tarragon |
| 1/2 pound Red potatoes (cut into 1/2 inch cubes) |
| 6 cup Water |
| 10 medium Fresh mussels (scrubbed) |
| 6 medium Fresh clams (scrubbed) |
| 4 Ounces Shrimp, raw (peeled and deveined) |
| 4 Ounce Sea scallops (bay scallops) |
Instructions
Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.
Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through -- about 5 - 8 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Soup is the best cure for the winter blues and this spicy fish soup will really heat things up. If you don’t like it spicy, leave out the chili and the soup is still great. Combine all that’s good of soup with all that’s wonderful about eating fish and you have the perfect meal. This soup is easy and quick to make. The potatoes thicken the broth and the fish flavor combines with the veggies for a great soup.