Sorry, there are no photos of this scrumptious meal. By the time it had finished cooking, we couldn't stop to take pictures because we just had to eat. Take my word for it - delish!
Here's her recipe....
- 1lb. salmon in 1”-2” pieces
- 12 mussels
- 12 clams
- 24 shrimp
- 3 large cans of whole tomatoes
- 1 bottle white wine
- 2 white onions
- 3 shallots
- 4 cloves garlic
- 2 Bay leaves
- 5 threads of saffron
- Dried oregano and basil
- Fresh Italian parsley
- 1 stick butter
- 2 cups vegetable broth or fish stock
Mince onions, shallots, and garlic. Saute in big soup pot 3-5 minutes stirring constantly. Add 2 bay leaves.
Add bottle of white wine to pot. Stir occasionally until boiling.
Add cans of stewed tomatoes (with liquid). Add butter, ½ t salt, ½ t dry basil, ½ t oregano, saffron, and a few shakes of cayenne to soup. Cook on low for about an hour. Can cook on low a couple of hours if needed.
Eyeball soup and make sure seafood will be fully submerged when added. If you need more broth to cover seafood, add 2 cups vegetable broth or fish stock. Make sure it’s hot before adding seafood.
10 minutes before dinner add clams. Cook on medium heat for 5 minutes. Add mussels, shrimp and salmon. Cook for about 5 more minutes. Check shrimp to see if it’s done.
Add chopped parsley and serve with garlic bread. Eat right away!