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4 to 6
main-course servingsEasy
Published 1998
There is a strong Hispanic, Central and South American, tradition of seafood soups.
In a medium stockpot, heat the olive oil over medium heat. Stir in the onion, celery, garlic, pepper flakes, cumin, and red and green peppers. Cook, stirring, for 5 minutes.
Pour in the stock and wine. Bring to a boil. Add the clams, cover, and cook until the clams just begin to open, about 5 minutes. Add the fish, shrimp, and tomato. Cook, covered, for about 3 minutes, or until the fis