Fresh seafood, swimming in a spicy broth. My own recipe combining the best Asian flavours with fresh seafood. A meal in a bowl!
3 Tablespoons Extra-Virgin Olive Oil
2 Large Carrots diced
2 Celery Stalks, diced
1 Medium Onion, diced
1 Tablespoon Sriracha Chile Sauce (or to taste
½ Cup Dry Red Wine
1 Cup diced Red Bell Pepper
1 Can (28 Ounce) Whole Plum Tomatoes in juice
Salt / Pepper to taste
1-1/2 Pounds mixed seafood such as calamari, scallops and cleaned shrimp
8 Slices crusty bread, like Ciabatta
2 cloves garlic, halved
3 Tablespoons Cilantro, fresh dill, or Parsley, chopped
In a heavy pot over medium heat, warm 3 Tablespoons olive oil. Add carrots, celery and onion and sauté, stirring occasionally, 5 minutes. Stir in the Sriracha Chile Sauce. Add the wine and simmer 1 minute.
Stir in the red peppers and tomatoes, season with salt/pepper. Cover pot, reduce heat to low and simmer 10 minutes. Add the seafood, stir well, and simmer 5 minutes or until the seafood is opaque. Taste and adjust Chile Sauce and seasonings as needed.
Meanwhile, heat a broiler or toaster and toast bread slices. Rub each slice with a garlic clove. Place two toast slices in the bottom of each of four warmed shallow bowls and ladle the soup over the toast. Sprinkle with fresh herbs and serve. ENJOY!!