A traditional San Francisco Bay Soup.
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- 3 Cans Whole Peeled Tomatoes (squished with clean hands)
- 2 Cups Chicken Stock
- 1 Can Tomato Paste
- 1 Bottle Clam Juice
- 2 Onions, chopped
- 4 Cloves Garlic, minced
- 2 Italian Frying Peppers (or bell peppers), chopped
- 1 Hot Italian Long Pepper (or Jalapeno, or Red Chile Flakes), chopped
- 1/2 lb. Bay Scallops
- 18 Shrimp, shelled and deveined
- 12 Littleneck Clams, whole and scrubbed (small)
- 12 Mussels, whole and scrubbed
- 6 Squid, de-beaked, cleaned, and sliced.
- 1 lb. Salmon
- 3 Bay leaves
- Italian Spice Blend (see Spice Mixtures and Rubs)
- Fresh Ground Black Pepper
- Sea Salt
- See the Tomato Sauce Recipe for the basic sauce.
- Use a large pot.
- Sauté the Onion and Garlic in oil or butter until slightly tender.
- Add clam juice, tomatoes, broth, peppers and spices and reduce down (unless you are using already cooked tomato sauce, then just add and heat).
- Add clams and mussels and cook until they open (discard any unopened clams after 10-15 minutes).
- Remove clams and mussels from stew and from shells and set aside (you can keep some in shells for garnish if you would like).
- Add shellfish and fish and cook thoroughly (about 5-10 minutes).
- Salt & Pepper to taste.
- Add clams and mussels back in at the last minute.
- Add a little bit of fresh herbs at the end for aroma.
- Remove Bay leaves.
- Serve hot!
- You can use any combination of seafood you want. You don't have to use all of the ones I listed, you can switch them up, whatever you like.
- You can use fresh tomatoes if you have the time to cook them down.
- You can make this spicy or mild depending on individual taste.
- You can make the stew portion in advance, reheat, and add seafood at the end.
- This is often served over pasta, but traditionally (came from San Francisco!), it is served as a stew. Often, it is presented in a Sourdough Bread Bowl, but a big soup bowl works just as well without the bread! Have some Kale Chips with it, instead!
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