- Ingredients
- 3 tablespoons olive oil
- 3 sticks celery, diced
- 1 green pepper, diced
- 2 large onion, chopped
- 5 garlic cloves, finely chopped
- 1 teaspoon dried crushed red pepper flakes
- 1 tbsp tomato paste
- 1 (28-ounce) can diced tomatoes
- 6 cups water/stock
- 1 bay leaf
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound uncooked large shrimp, peeled and deveined
- Optional 1 pound fish fillets such as halibut or salmon, cut into 2-inch chunk (I didn’t use this)
- Salt and black pepper to taste
- Heat the oil in a large pot over medium heat. Add the celery, pepper, onion, and salt and saute until the onion is translucent, about 10 minutes.
- Add the garlic and red pepper flakes, and saute for 2-3 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Add tomatoes, water/stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer for about 15 minutes.
- Add the clams and mussels to the pot and cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp and fish, if using. Simmer gently until the fish and shrimp are cooked through.
- Discard any clams and mussels that do not open)
- Season the soup with more salt and red pepper flakes.
- Ladle the soup into bowls and serve with crusty bread or garlic bread.
