Sopa Do Mar

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


  • 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


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