This Incredibly Delicious SEAFOOD Soup…OMG

Today, we’ll make a delicious seafood soup from Stanley Tucci’s “Taste”. This recipe is super easy and absolutely delicious. The recipe is below:

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Ingredients:
2 lbs fresh mussels
2 lbs fresh clams
1/4 cup sea salt
1 tsp saffron threads (optional)
4 cups shrimp/seafood stock total (includes 1 cup if using Saffron)
4 garlic cloves, ends removed and halved
1 medium white onion, diced
4 cups chopped Roma tomatoes (about 3lbs for me)
3 basil leaves, torn in half
2 pepperoncini/banana peppers
2 cups white wine (I used chardonnay)
12 medium shrimp, deveined but shell on
1 lb fresh cod (or similar fish)
1 lb fresh monkfish ( or similar fish)
Kosher Salt
Black Pepper

Garnish:
Chopped parsley
Lemon
Toasted bread

1. Start by washing the clams and mussels. You must remove the beards off the mussels and throw them away. Then, fill a large bowl of cold water, mix in the 1/4 cup of Sea Salt, and drop in the mussels and clams. Let this sit for an hour, and then you can drain it and set it aside.

2. Now you can prep your garlic, onion, basil, tomatoes and parsley. The recipe calls for using whole pepperoncini, but I was only able to find banana peppers and they turned out great. For some extra flavor, we are going to set aside 1 cup of shrimp stock and add the saffron. Let this sit while we prep the rest of the soup.

3. Now we’ll separate half the clams and mussels into a separate bowl. Then take a large frying pan and place over medium heat. Fill with about an inch of water and add a good amount of sea salt. Now add in half the clams and mussels, cover with a lid, and steam for about 2-3 minutes. Once done, take off the lid and most of the clams and mussels should be opened. Remove them and place them on a separate sheet. Once cooled, remove the meat from these and set aside in a separate bowl. If any clams/mussels don’t open, you can throw them away as they are not good

4. The next step is to create our tomato mixture that will go directly into the soup. Take a large pan place over medium heat and add some olive oil. Add one of the halved garlic cloves and half the diced onion and cook for a few minutes until they become soft and translucent. Now add in your tomatoes, basil, and a large pinch of kosher salt, and cook for about 10 minutes until the tomatoes have softened and begin to gel. Once done, turn off the heat and set the pan of tomatoes aside

5. For cooking the actual soup, we will need a large pot. Add the pot over medium heat and add some olive oil. Now add int he rest of the garlic and the onion and cook for a few minutes until this is soft and translucent. Now you can add in the pepperoncini/banana peppers and saute for a few minutes until the skin has started to soften.

6. Now you can add in your white wine and cook for a few minutes until the alcohol has burned off. Once done, add in the tomato mixture and the shrimp stock (including the saffron stock) and season to taste with kosher salt and black pepper. Simmer for a few minutes and bring to a slow boil.

7. Once the mixture starts to boil, reduce it to a simmer and add in the remaining clams and mussels that we did not steam, cover with the lid, and cook for 2 minutes. After that, remove the lid and add in the shrimp to the soup. Mix and cover with the lid and cook for another 2 minutes. After that, remove the lid and add in the diced fish and the clam/mussel meat from the beginning of the video. Cover once more and cook for 2 minutes. Once all that has been done, remove the lid and season to taste with kosher salt and black pepper. Now turn off the heat, add a splash of olive oil to the top cover with the lid askew, and have it sit for 10 minutes.

8. For serving, add the soup to a bowl and add some extra mussels and clams. I like to have some toasted bread and garnish with some chopped parsley and a squeeze of lemon. Enjoy!

If you have any questions or video ideas, please send them to me at Inquiries@tasteswithtaylor.org.