Ingredients with Measurements:
- 1/4 cup olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 fennel bulb, diced
- 1 can (28 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 pound clams, scrubbed and debearded
- 1 pound mussels, scrubbed and debearded
- 4 large eggs
- 4 slices of rustic bread
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Slotted spoon
- Tongs
- Bread knife
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red and yellow bell peppers and fennel and cook until softened, about 10 minutes.
3. Add the diced tomatoes, vegetable broth, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the white wine, clams, and mussels. Cover and cook until the clams and mussels open, about 5-7 minutes.
5. Using a slotted spoon, remove the clams and mussels from the pot and set aside.
6. Crack the eggs into the pot and poach until the whites are set but the yolks are still runny, about 3-4 minutes.
7. Toast the bread slices and place one in each soup bowl.
8. Ladle the soup over the bread slices.
9. Top each bowl with the poached eggs, clams, mussels, and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 17g
Saturated Fat: 3g
Cholesterol: 200mg
Sodium: 1600mg
Carbohydrates: 33g
Fiber: 7g
Sugar: 14g
Protein: 32g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Clams and mussels can be substituted with shrimp or scallops.
- Any type of bread can be used for the toast.
Variations:
- Add chopped kale or spinach for extra greens.
- Use canned clams or mussels instead of fresh.
- Add a can of cannellini beans for extra protein.
Tips and tricks:
- Make sure to scrub and debeard the clams and mussels before cooking.
- Discard any clams or mussels that do not open during cooking.
- Use a slotted spoon to remove the clams and mussels from the pot to avoid getting sand or grit in the soup.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in rustic soup bowls with a slice of toasted bread on top.
Garnishes:
Chopped parsley or a drizzle of olive oil.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread and a simple green salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to discard any clams or mussels that do not open during cooking.
Food history:
Acquacotta is a traditional Italian soup that originated in the Tuscan region.
Flavor profiles:
Savory, briny, and slightly spicy.
Serving suggestions:
Serve as a main course for a hearty and satisfying meal.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Briny, Umami, Herbaceous