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Shellfish Soup

If you have been to Italy, you probabaly have already tasted this zuppetta! It is very tasty and known in Italy and each region make it a little differently! Here is our version, ideal if you want a light dinner or if you, like me, just love seafood!
Maddi, "La cena รจ pronta"

Shellfish Soup - The International Cooking blog

Ingredients

- 20 mussels

- 20 clams

- 20 gray prawns

- 20 cherry tomatoes

- 7 spoons olive oil

- 1 onion or 2 cloves of garlic

- 1 carrot

- 1 celery

- 1 cans tomatoes passata

- 1 tablespoon of soup stock

- 1 pinch of salt, pepper, parsley

 

Shellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blog

Start washing and brushing the mussels and the clams. I use a little brush and I wash them well with cold water (use always cold water otherwise they might open under hot water). This operation is actually fondamental in order to clean the seafood from sand and dirt. Brush the prawns too with cold water. Cut the garlic into 3-4 pieces or, if you do not look like garlic, cut the onion very finely. Cut also the cherry tomatoes in 2 by the width.

Shellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blog

Put a pan on the heat with 3-4 tablespoons of olive oil and when it is hot, put the garlic or onion in it and let it go for a few minutes. Now put the cherry tomatoes in there and after 3-4 minutes put the mussels, the clams and prawns too. Close the pan with a lid and let it go for 10 minutes (or maybe more).

 

Shellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blog

Meanwhile, dice the celery and carrot. In another pot put the remaining oil and when it is hot, add the chopped celery and carrot. Let it go for a few minutes and continue mixing. Now add the tomato sauce and half a liter of water and 1 tablespoon of soup stock. Mix well and cover with a lid.

Shellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blog

Go back to the seafood pot and remove the lid and check. The mussels and the clams should be open and the prawn pink. If a mussel or clam is not open, take it out and throw it away because that will not be good. The seafood that remain closed is probably bad and filled with sand. If the majority of the mussels and the clams are not open, then put the lid again for another 5 minutes. Now put some salt and pepper on the seafood (if you want, add some hot peppers and / or chopped fresh parsley, depending on your taste) and pour everything into the tomato sauce pot. Here, mix the seafood with the sauce and you can re-check all the shelles and discard those that are still closed.

Shellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blogShellfish Soup - The International Cooking blog

Let it go for another 5-10 minutes. If the soup is too tick, add a little water. Otherwise, let it go for 10-15 minutes more (possibly even without the lid to thicken faster). Serve with crostini or with roasted bread. Serve hot. Buon Appetito!

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