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Seafood Soup
Easy and Delicious!!!
1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1 onion, chopped
1 stalk celery, minced
1 carrot, minced
1 1/2 lbs. raw squid (calamar), cleaned and cut into 1 inch rings
1 Tbls. black ground pepper
1 cup dry white wine
2 tsp. freshly chopped rosemary leaves
2 tsp. freshly chopped oregano
2 tsp. freshly chopped thyme
1 cup homemade fish stock or clam juice.
3/4 lb. monkfish or tilapia fillet, cut into 1 inch dices
1 cup sea scallops (about 15)
1 cup medium size shrimp (about 20), peeled and deveined
2 tomatoes, diced
2 Tbls. tomatoe paste


In a large soup pot, heat the olive oil over medium heat. Add the thinly sliced garlic, onion, celery, carrot, squid, chopped tomatoes, tomatoe paste and black pepper. Stir until the onion is translucent 5 - 8 minutes.

Add the fish, shrimps, scallops, wine, herbs, stock or clam juice and a pinch of Knorr shrimp (you can use salt and grounded dry shrimps). Cover and bring to a boil over high heat.

Uncover, reduce the heat to a simmer and cook until the raw squid is soft, about 5 minutes more.

Enjoy it!

Preparation Time: 1 to 1 1/2 hours Serves: 6
Recipe Origin: Mexico
Submitted by:
Cecilia Malcew

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