Shellfish Soup (or Brodetto di Crostacei)

4.5
2 Ratings

2GourManiacs

Shellfish Soup (or Brodetto di Crostacei)
Serves
4

The great chef and seafood maestro Dave Pasternack, of Esca and Eataly, inspired me to make a shellfish soup after reading in “Food & Wine” that “mussels, scallops, and clams are always eco-friendly choices.” Of course I already knew that, but the reminder got me right out to the local seafood market that afternoon. There I bought assorted shellfish to make a “brodetto” (or fish broth) using shellfish, as does Chef Pasternack, with a few variations. For example, instead of clam juice I used lobster stock for the broth, and I substituted soba noodles for the slice of toasted bread, while adding just a couple of toasted sourdough croutons and, naturally, I increased the amount of hot chiles. The result was delizioso!


Ingredients

  • 36 Little Neck Clams
  • 2 pound mussels, cleaned and scrubbed (preferably let them sit in a large bowl with water and 1/4 cup flour for 1-2 hours to purge of internal impurities, then rinse well)
  • 3/4 pound bay scallops (or large scallops, halved horizontally)
  • 1-2 bunch Soba noodles
  • 5 garlic cloves, minced
  • 2 cup lobster stock (or clam juice, or fish stock)
  • 1/4 cup olive oil
  • 1/2 cup white wine
  • 5 small red chiles, dried or fresh, crumbled or chopped into small pieces
  • 2 large tomatoes on the vine, diced and seeded
  • 1/2 cup mixed small basil leaves (I used Thai & Italian)

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Directions

  • Step 1

    Bring a pot of water to a boil, drop in the soba noodles, cook 1-2 minutes, to just al dente.

  • Step 2

    Drain immediately, rinse under cold water to preserve texture, and reserve.

  • Step 3

    Using a deep enamel or cast iron skillet, heat the 1/4 cup olive oil and add the garlic and chiles, softening over medium heat for 2-3 minutes.

  • Step 4

    Add the wine and stir together.

  • Step 5

    Add the lobster stock and bring to a boil.

  • Step 6

    Drop in the tomatoes, clams and mussels, and cover for 2-3 minutes.

  • Step 7

    When the shells begin to open, add the scallops and cook several more minutes, until the scallops are cooked and the shellfish has completely opened up.

  • Step 8

    Divide the soba noodles into the bottom of four large serving bowls.

  • Step 9

    With a slotted spoon, transfer the shellfish from the skillet on top of the noodles in the bowls.

  • Step 10

    Using a ladle, add the broth to the serving bowls, up to the rim, covering the noodles.

  • Step 11

    Add a couple of the small croutons to the broth, top with the basil leaves and serve steaming hot.

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