Seafood in Tomato Cream Broth

A creamy, flavor-filled tomato soup with scallops, shrimp and fish.

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Ingredients:

• 2 Tbsp butter
• 1/4 cup yellow onion, chopped fine
• 2 cups chicken broth
• 1 1/2 cups tomato juice or vegetable juice
• 6 oz can chopped clams (do not drain)
• 1/4 cup dry white wine
• 1/2 tsp dried oregano
• 14.5 oz can diced, recipe ready tomatoes
• 4 cloves garlic, minced
• Approx 1/2 lb each:  
• Scallops (if using large sea scallops, chop into bite sized quarters)
• Raw shrimp (medium sized, shelled and deveined)
• Firm fleshed white fish, such as halibut (cut into bite sized pieces)
• 1/2 cup whipping cream
• 1/3 cup finely chopped fresh parsley
• A few drops liquid hot pepper sauce (optional)

Method

Melt butter over medium heat in a 4-6 quart pot. Add onions and saute until soft, about 3 minutes. Add next seven ingredients to pot. Bring to a boil over high heat. Reduce heat and cover. Simmer for 5 minutes, or until tomatoes are soft. Stir in fresh seafood and cream. Simmer soup until seafood is cooked through (5-7 minutes). Remove from heat and stir in parsley. Season with salt and pepper to taste. Add liquid hot pepper sauce, if desired.

Notes:

Number of servings: 4-6

Submitted By: lpittman1171546
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