Neapolitan Seafood Soup Recipes

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.

Steps:

• Mince 2 of the garlic cloves.
• Heat oil in a heavy large pot over medium heat until hot.
• Add onion, bell pepper, minced garlic, oregano and red pepper.
• Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
• Add wine.
• Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
• Add tomatoes, water, clam juice, parsley and salt.
• Bring to a boil; reduce heat to low.
• Cover and cook 15 minutes, stirring occasionally.
• Remove cover.
• Increase heat to medium-high; bring to a gentle boil.
• Add shrimp, scallops and clams.
• Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
• Meanwhile, rub toasted bread with remaining garlic clive.
• Place slice of bread in each soup bowl.
• Ladle soup over bread.
• Pass additional red pepper, if desired.

Steps:

• Heat oil.
• Add onions, garlic, oregano and fennel.
• Sweat onions until tender.
• Add tomatoes, clam juice, wine and liquid from canned clams.
• Bring to stew consistency (about 15 minutes).
• Add shrimp, clams, and crab meat.
• Cook on medium heat about 2 minutes.
• Add basil, cayenne,and black pepper to taste.
• Simmer 2 more minutes.