Neapolitan Seafood Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 cloves garlic, divided
• 2 tablespoons extra virgin olive oil
• 1 large onion, coarsely chopped
• 1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 cup dry light red wine
• 1 (28 ounce) can crushed plum tomatoes
• 3 cups water
• 2 (8 ounce) bottles clam juice
• 1/3 cup minced fesh italian parsley
• 1/2 teaspoon salt
• 3/4 lb shelled deveined uncooked medium shrimp
• 3/4 lb sea scallops
• 3/4 lb chopped fresh clam
• 8 slices italian bread, toasted

Recipe

• 1 mince 2 of the garlic cloves.
• 2 heat oil in a heavy large pot over medium heat until hot.
• 3 add onion, bell pepper, minced garlic, oregano and red pepper.
• 4 cover and cook 5 to 8 minutes or until soft, stirring occasionally.
• 5 add wine.
• 6 increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
• 7 add tomatoes, water, clam juice, parsley and salt.
• 8 bring to a boil; reduce heat to low.
• 9 cover and cook 15 minutes, stirring occasionally.
• 10 remove cover.
• 11 increase heat to medium-high; bring to a gentle boil.
• 12 add shrimp, scallops and clams.
• 13 cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
• 14 meanwhile, rub toasted bread with remaining garlic clive.
• 15 place slice of bread in each soup bowl.
• 16 ladle soup over bread.
• 17 pass additional red pepper, if desired.