ll FOOD ll
ll FOOD ll
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Food Recipes, Spicy Tomatoes, Fish, Soups Recipes, Clams Soups, Sopa, Boards Ideas, Seafood Soups, Cooking Recipes
Spicy Tomato + Clam Soup adapted from Donna Hay's Seasons makes enough for 4 (= 1 big pot!) 2 cups fish stock 4 cups water 2 Tbspn olive oil 3 cloves garlic 1/2 tspn red pepper flakes 6 medium ripe tomatoes, chopped 1/4 cup dry white wine 2.2 lbs (1 kg) fresh clams 1/2 cup couscous salt and pepper, to taste 1/2 tspn smoked paprika (opt.) cilantro (opt.) lemon (opt.) 1. In a pot, heat the fish stock and water. 2. Meanwhile, in a separate soup pot, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and cook until the red pepper flakes begin to pop, or you begin to smell the heat. 3. Add the tomatoes to the garlic and red pepper flakes. Cook for 3-4 minutes, or until completely tender. 4. Add the white wine and heated fish stock and water. Cover the pot with a tightly fitting lid and bring to a boil. 5. Once boiling, add the clams. Cover with the lid and let cook for about 5-6 minutes, or until the clams have opened. Discard any unopened clams. (which shouldn't happen if your fish guy carefully picked good clams for you like mine did!) 6. Remove the pot from heat and sprinkle in the couscous. Cover with lid and let sit about 5 more minutes until the couscous is cooked. 7. Salt and pepper to taste (you probably won't need any salt, just pepper), and stir in the smoked paprika, if using. 8. Serve with a sprinkling of chopped cilantro, and top with a drizzle of freshly squeezed lemon juice. Note: my local grocery store was out of fish stock, so I used a combination of vegetable and chicken stock instead.
cutting board idea