Sopa Do Mar

Chef Thomas

Sopa Do Mar

If you have a good fresh fish market in your area, be sure to make this incredibly easy soup on a cold day.

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Ingredients

• 2 tablespoons garlic
• 8 oz. onions
• 1 tablespoon peanut oil
• 1 large tomato, seeded and chopped
• 3/4 tablespoon basil
• 1/4 tablespoon oregano
• 1/4 tablespoon thyme
• Pinch cayenne pepper
• 4 cups fish stock
• 12 mussels
• Clams, oysters, shrimp (4 of each)
• Pinch of saffron threads
• 4 oz. scallops
• 6 oz. swordfish
• 6 oz. squid
• Rouille (garlic, low-fat mayonnaise and pureed roasted red pepper)

Instructions

1. In an 8-quart pot, sauté the garlic and onion in vegetable spray until they are translucent.
2. Add chopped tomato and seasonings and continue cooking for 2 more minutes.
3. Add fish stock, mussels, clams, oysters and saffron.
4. Simmer until the shellfish begin to open, then add shrimp, scallops, swordfish and squid.
5. Cook for an additional 5 minutes, or until the fish is done. Serve with rouille and crusty bread on the side.

Nutrition

Calories

896 cal

Fat

33 g

Carbs

39 g

Protein

93 g

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