Author Notes
This soup is a staple in my house since it's so easy to make and tastes great. I add in the red pepper flakes to make it a little spicy, but they can be omitted. —Tess
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Ingredients
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3
cloves of garlic, minced
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1
medium onion, diced
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4 tablespoons
olive oil
-
1/4 cup
fresh basil, chopped
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2 teaspoons
dried oregano
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1 teaspoon
red pepper flakes
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a pinches
of salt
-
a pinches
of black pepper
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1 pound
mixed seafood, such as squid, clams, shrimp, scallops, etc.
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28 ounces
tomato puree
-
3 cups
vegetable broth
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1 pound
mussels
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4
white fish fillets, such as flounder
Directions
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Put half of the olive oil (2 tbsp) in a large pot over medium heat, then add the garlic and onions. Cook for three minutes, stirring frequently.
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Add the basil, oregano, red pepper flakes, salt, black pepper, and the rest of the olive oil to the onions and garlic and cook until they have softened, about 3 more minutes.
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Add in the mussels and leave for about 2 minutes, or until the mussels have opened up. Add in the fillets and cook for another five minutes, or until the fish is cooked through. Serve hot.
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