Spanish Seafood Soup

INGREDIENTS               

2     tablespoons olive oil
1     medium white onion, chopped
3     cloves garlic, minced
1     red bell pepper, seeded and diced
2     slices thick-cut bacon or 3 regular
           slices, chopped into small pieces
2     cups chicken broth
2     cups diced tomatoes with juice
½    cup sliced almonds, finely ground
¼    teaspoon red pepper flakes
12-14  medium shrimp (3-4 inch), shelled and deveined
8     ounces whole or chopped clams, with juice
5     squid bodies, sliced cross wise
1     white fish fillet, 4 to 6 ounces, cut to 1 inch pieces
       Chopped parsley for garnish

 

METHOD

In a large sauce pan, heat the oil over medium-high heat. Add the onion and cook for 5 to 6 minutes until the onion is translucent. Add the garlic and cook 1 minute. Add the red bell pepper and bacon pieces, stirring to partially brown the bacon.

Add the broth, tomatoes, almonds and pepper flakes. Bring to a boil, reduce the heat to medium-low  and simmer, covered, for 10 to 12 minutes, until the pepper pieces are tender. Uncover and add the seafood. Cook for 4 to 5 minutes until the shrimp are pink, being careful to not overcook.

Season with parsley and serve immediately with crusty peasant bread, lemon wedges and a glass of TRE Chardonnay or Guglielmo Pinot Grigio. This recipe will provide 4 large to 6 medium servings.