Spicy Seafood Soup
This Spicy Seafood Soup is always a hit in the dining room at the Pritikin Longevity Center. Cook up a big batch on the weekend and enjoy all week long. You can freeze this soup, too.
Yield: 8 1-cup servings
Materials
- 1 pound shrimp shells Call your fish market in advance to set aside shells for you.
- 1 gallon water
- 1 carrot diced
- 1 onion Vidalia, diced
- 3 stalks celery diced
- 1 fennel bulb cored, diced
- 1/2 cup okra diced
- 2 tablespoons garlic chopped
- 1/4 cup tomato puree no salt added
- 1 bay leaf
- 3 tablespoons thyme fresh, chopped
- 1 chipotle pepper whole
- 1 teaspoon oregano dry
- 1/2 pound scallops diced
- 1 pound white fish diced (good choices: halibut, sea bass or tilapia)
- 1 tablespoon Pritikin Fish Seasoning or any salt-free fish seasoning
- 1 teaspoon crushed red pepper flakes
- 1/2 pound shrimp diced
- 1 cup whole baby clams, low sodium
- black peppercorns freshly ground, to taste
- 1/2 bunch fresh cilantro leaves chopped
Instructions
- For your stock, simmer shrimp shells (feel free to add carrot peels, celery leaves, fennel greens, and onion skins) in 1 gallon water for 2 hours. Strain and reserve stock.
- In a large stockpot, add carrots, onions, celery, fennel, and okra, and cook on medium-low heat until onions are translucent, about 5 minutes.
- Add shrimp stock, garlic, tomato puree, bay leaf, thyme, chipotle, and oregano. Simmer for 2 hours.
- Add scallops, white fish, Pritikin Fish Seasoning, and red pepper flakes, and simmer for 1 hour more, breaking fish with back of spoon.
- In last 5 to 10 minutes of cooking, add shrimp, clams, and black pepper. Simmer till shrimp and clams are cooked. Remove chipotle and bay leaf. Garnish with cilantro. Serve.
Notes
Pritikin Fish Seasoning can be purchased at the online Pritikin Market.