Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons of tomato paste
- 4 cups of vegetable broth
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/2 pound of shrimp, peeled and deveined
- 1/2 pound of scallops
- 1/2 pound of cod, cut into cubes
- 1/2 pound of mussels, cleaned
- 1/2 pound of clams, cleaned
- 2 tablespoons of fresh parsley, chopped
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Measuring spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, onion, carrots, and celery and cook for 5 minutes, stirring occasionally.
3. Add the tomato paste and cook for 1 minute, stirring constantly.
4. Add the vegetable broth, oregano, thyme, red pepper flakes, black pepper, and salt and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the shrimp, scallops, cod, mussels, and clams and cook for 5 minutes, stirring occasionally.
7. Remove from the heat and stir in the parsley.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium
Serving Size: 8
Nutritional Information (per serving):
Calories: 210
Fat: 8g
Carbohydrates: 7g
Protein: 24g
Substitutions for Ingredients:
- Olive oil: canola oil, vegetable oil, or coconut oil
- Garlic: garlic powder
- Onion: shallots, leeks, or chives
- Carrots: parsnips or sweet potatoes
- Celery: fennel or celeriac
- Tomato paste: tomato sauce or diced tomatoes
- Vegetable broth: chicken broth or beef broth
- Oregano: basil or rosemary
- Thyme: marjoram or sage
- Red pepper flakes: cayenne pepper or chili powder
- Black pepper: white pepper
- Shrimp: crab, lobster, or crawfish
- Scallops: calamari or octopus
- Cod: halibut or haddock
- Mussels: clams or oysters
- Clams: mussels or oysters
- Parsley: cilantro or basil
Variations:
- Add other vegetables such as bell peppers, mushrooms, or zucchini.
- Use other seafood such as squid, crab, or lobster.
- Use different herbs and spices such as cumin, coriander, or paprika.
Tips and Tricks:
- Make sure to clean the mussels and clams before adding them to the soup.
- If you don’t have fresh herbs, you can use dried herbs instead.
- If you want a thicker soup, you can add a few tablespoons of cornstarch at the end.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of fresh parsley and a slice of lemon.
Garnishes:
- Fresh parsley
- Sliced lemon
- Croutons
- Grated cheese
Pairings:
- Rice
- Crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled cheese sandwiches
Troubleshooting Advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more tomato paste or cornstarch.
Food Safety Advice:
- Make sure to cook the seafood until it is opaque and cooked through.
- Do not leave the soup out at room temperature for more than 2 hours.
Food History:
This soup is a traditional Chinese dish that is often served during Chinese New Year.
Flavor Profiles:
This soup is savory and slightly spicy with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve the soup with steamed rice, crusty bread, or a side salad.
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Region: Chinese