Ingredients
- 3 tablespoons olive oil
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes
- ¼ cup tomato paste
- 1 cup water
- 1 (28 ounce) can diced tomatoes, in its own juice
- 4 cups seafood stock
- 1 bay leaf
- 1 lb. mussels, scrubbed and debearded
- 1 lb. 16-20 ct White Shrimp, peeled and deveined
- 1 lb. bay scallops
- 1 lb. halibut, cut into 1" pieces
Directions
1. In an extra large stock pot, heat oil over medium heat. Add shallots, salt, garlic and red pepper flakes; sauté until shallots are translucent, about 10 minutes. Stir in tomato paste, water, tomatoes with juice, stock and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low, simmering until flavors blend, about 30 minutes. |
2. Add mussels to cooking liquid and cook until mussels begin to open, about 2 minutes. Add shrimp, scallops and halibut, cover and simmer over medium-low heat until shrimp are pink and scallops are no longer translucent, about 5 minutes. Remove bay leaf. Season soup to taste with more salt and pepper flakes, if desired. |