Chilean Seafood Soup

Name: Chilean Seafood Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 tomatoespeeled, seeded and coarsely chopped; 1 carrot, thinly sliced; 454 grams skinless Chilean sea bass fillet, about 1 inch thick, cut into 6 chunks; 59 milliliters minced cilantro or parsley; 710 milliliters bottled clam juice diluted with 2 cups water; 2 garlic cloves, minced; 3 leeks, white and tender green parts only, thinly sliced; 12 littleneck clams, scrubbed; 24 mussels, scrubbed and debearded; 3 Tbsps olive oil; 1 large onion, halved and thinly sliced; 1 teaspoons dried oregano; 1 teaspoons paprika; 1 red bell pepper, thinly sliced; 6 servings Salt and freshly ground pepper; 237 milliliters Chilean Sauvignon Blanc; 59 milliliters thinly sliced scallion greens; 12 mediums shrimp, shelled and deveined; 6 mediums Yukon Gold potatoes, peeled and quartered

Chilean Seafood Soup is a gluten free, dairy free, and pescatarian main course. This recipe makes 6 servings with 445 calories, 22g of protein, and 18g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. A mixture of cilantro, shrimp, tomatoespeeled, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat the olive oil in a large enameled cast-iron casserole.

Ingredients you will need

Olive Oil

Add the leeks, onion, carrot and garlic and cook over moderately low heat until softened but not browned, about 10 minutes.

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Carrot

Garlic

Leek

Onion

Add the tomatoes, bell pepper, oregano, paprika and bay leaf and cook, stirring, for another 3 minutes.

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Bell Pepper

Bay Leaves

Tomato

Oregano

Paprika

Pour in the diluted clam juice and wine and season with salt and pepper. Cover and simmer over low heat for 20 minutes.

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Salt And Pepper

Clam Juice

Wine

Meanwhile, in a medium saucepan, boil the potatoes in salted water until tender, about 15 minutes; drain.

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Potato

Water

Equipment you will use

Sauce Pan

Bring the soup to a boil.

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Soup

Add the cooked potatoes, sea bass, mussels, clams and shrimp. Cover and simmer over moderate heat until the clams and mussels open; remove them with tongs as they are done. Continue cooking until all of the fish is cooked through, about 8 minutes total. Return the clams and mussels to the casserole.

Ingredients you will need

Potato

Seabass