Start to finish ±15 minutes; serves 4-6
Serve over leftover potatoes, rice, or pasta, or cook up some small corkscrew pasta (and/or soy noodles cut into small pieces if you’re watching calories) or have alongside a crusty baguette or garlic toast
Start to finish ±15 minutes; serves 4-6
INGREDIENTS
1 large onion chopped medium
1 TB olive oil
2 tsp butter
3 cloves minced garlic (or 3 cubes of frozen garlic)
2 cans chopped tomatoes (±14 ounces each or 1 large can; cut the tomatoes w/ scissors if the pieces are too large)
3-4 Tbsp minced basil (or 3-4 cubes of frozen basil)
½ cup white wine (any varietal or use red or rosé if you already have some open)
Most of the alcohol cooks off, but substitute chicken stock if you don’t want to use wine.
1-½ cups tomato, Clamato, or V-8 juice (or 2 small cans V-8)
½ cup clam juice
1 tsp salt
Several grindings of pepper
A handful of minced baby spinach leaves (or frozen chopped spinach)
A handful of frozen peas
Any combination of the following:
Trader Joe’s (or other) frozen mixed seafood
Fish fillet cut into ½” cubes (fresh or frozen)
Frozen bay scallops and/or small to medium shrimp and/or clams
2 or 3 anchovy fillets, rinsed and cut into very small pieces
Parmesan cheese to taste
DIRECTIONS
- Unless you have leftover pasta, rice, or potatoes, start water boiling for pasta first so the pasta will be ready when the soup is done
- Heat oil in a large stock pot on medium high; when shimmering, add butter and sauté the onions 3-4 minutes, stirring occasionally
- When soft, add garlic and cook another minute or two
- Stir in wine and let cook 3 minutes
- Turn heat down to low and add tomatoes, salt, pepper, basil, spinach, peas, tomato juice, clam juice; stir well and let simmer a couple of minutes
- Add seafood and let cook on low temperature (do not boil) until all seafood has just turned opaque, approximately three minute for small chunks or four-five minutes for larger or frozen pieces
- Stir in anchovies (they only need to warm up) and ladle over pasta
- Sprinkle with parmesan and serve
NOTE: This recipe is very flexible and works without any of the ingredients listed above…e.g., no clam juice? no problem…if too thick, add some broth
Optional: Chopped jalipeños, sweet peppers (frozen fine), red pepper flakes, chopped parsley or cilantro, a few tablespoons of leftover white beans or roasted vegetables