Best Neapolitan Seafood Soup Recipes

NEAPOLITAN SEAFOOD SOUP

Neapolitan Seafood Soup image

Make and share this Neapolitan Seafood Soup recipe from Food.com.

Provided by Tootsie

Categories European

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

3 cloves garlic, divided
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup dry light red wine
1 (28 ounce) can crushed plum tomatoes
3 cups water
2 (8 ounce) bottles clam juice
1/3 cup minced fesh Italian parsley
1/2 teaspoon salt
3/4 lb shelled deveined uncooked medium shrimp
3/4 lb sea scallops
3/4 lb chopped fresh clam
8 slices Italian bread, toasted

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.

SEAFOOD SOUP

Seafood Soup image

Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. -Valerie Bradley, Beaverton, Oregon

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 213 calories, Fat 9g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 525mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

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