Historical Note: This soup was developed in remembrance of the wonderful seafood soups enjoyed in Spain during several visits. Pair with Harwood Rosés and Harwood Windward White.
Chef: Kerry Wicks
Yield: 8 large servings.
Ingredients:
- 1 lb. shrimp, with shells
- l lb. crab claws, with shells
- 1 medium fish with head and tail (i.e. snapper is good)
- 6 lobster tails, with shells
- 1 small can clams
- 1 bottle clam juice
- 4 cups of water
- 2 garlic cloves
- 1 large onion
- 1 6 oz can tomato paste
- ¼ cup olive oil
- 1-2 tsp. Spanish paprika
- Few celery stalks
- 2 carrots
- 2 fresh tomatoes
- Handful each of fresh basil and parsley
- Sea salt and fresh ground pepper to taste
- Lemon juice to taste
Instructions:
- To make the stock, first brown the onion and garlic buds in the olive oil before adding the paprika, to brown.
- Add the tomato paste, water, juice of the can of clams and the bottle of clam juice as well as the cut-up celery, carrots, tomatoes and the herbs.
- Shell all the fish and add the shells to the stock, as well as the head and tail of the snapper.
- While the stock is simmering for the next 5 hours, cook in batches the various fish and shellfish (do not overcook each batch or they will toughen) and then keep the cooked seafood under “saran wrap” in the fridge so they won’t dry out.
- When stock is “done”, strain, and add the salt and pepper to taste and a touch of lemon juice if desired.
- Add the cooked shellfish to the finished stock and let age together for an hour, then heat gently (so the fish won’t break up) to serve.
- Cooked rice may be served, separately, for those who wish to add it to their serving.