Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons diced red onion
- 2 cloves garlic, chopped
- 1 pound skinless, boneless firm-fleshed fish fillet (like farmed tilapia, mahi mahi, or black cod, cut into 4 pieces (the thicker the better)
- 1/2 pound large tail-on shrimp, peeled and deveined
- 1/2 pound large sea scallops
- 3 medium plum tomatoes (about 15 ounces), diced
- 1 pound mussels (about 20), scrubbed and de-bearded
- 1 dozen cherrystone clams
- 4 snow crab claws (or split legs cut into 3-inch pieces), optional
- 2 tablespoons white wine
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced basil, plus 4 sprigs for garnish
Directions
In a large pan that's at least 2 inches deep, heat the butter over medium-high heat. Add the onion, garlic, and fish and cook for 1 minute. Add the shrimp and scallops and cook, stirring occasionally and flipping the fish once, about 2 minutes more.
Add the tomato, mussels, clams, and crab and pour the white wine over everything. Add the salt and pepper and sprinkle with the basil. Cover and cook until the clams and mussels start to open, about 4 minutes. (Discard any that don't open.)
Remove from heat and divide the seafood and broth among 4 large shallow soup or pasta bowls. Garnish with basil sprigs and serve.
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By sandj.hammar_12...
saint petersbur...
on July 19, 2010
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I've attempted seafood soups in the past. They've been acceptable, but not what I was looking for. I tried this recipe because I've been using up things in my freezer and had about a pound of unmarked fish, some large scallops, and some snow crab legs & claws. I purchased a pound of mussels, which we love, and didn't bother with clams. This was so easy to make, and the aroma while it was cooking was heavenly. As my husband said, "Someone's doing some good ethnic cooking out there." This turned out so well and was so very tasty that I will make it again and again in the future. Thank you so much.
By mariapickle_7288913
Elmwood Park, IL
on February 25, 2007
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I really enjoyed making this at home. It was super easy. The flavors that came out were wonderful. All the seafood melded together so well. I added my favorite hot sauce to the broth and enjoyed.
By picwhiz_6173440
Las Cruces, NM
on December 25, 2006
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This is a fantastic recipe! Love it, and so does my husband (and he lived in San Francisco.
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