Recipes Online: Smoky tomato and seafood soup

Smoky tomato and seafood soup

Smoky tomato and seafood soup

8 to 10 ripe plum tomatoes or 1 can;
3 large shallots or 1 white onion; finely chopped;
3 tablespoons olive oil;
1 small leek; trimmed, chopped;
1 red bell pepper;
6 large cloves garlic; finely chopped or crushed;
1 quart vegetable broth;
1 bottle; (8 ounces) clam juice or water;
1/2 cup dry white wine;
1/4 cup tomato paste;
1 teaspoon salt or to taste;
3/4 teaspoon smoked sweet Spanish paprika; (pimenton);
1 pound small fresh clams; 
1/2 pound large;
1 pound boneless;
1/2 pound bay scallops;
garlic; mayo;
chopped; fresh parsley and chives;


If using fresh tomatoes, heat the broiler to high; put tomatoes on a foil-lined baking sheet. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. Cool, peel and chop coarsely, collecting all the juices.
Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan. Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and smoked paprika. Simmer 15 minutes. (This base can be refrigerated, covered, up to 3 days. Shortly before serving, heat the tomato mixture to a simmer. )
Add the clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute more or until all fish is opaque but still tender. Ladle the soup into wide serving bowls. Place a dollop of the garlic mayo into the center. Sprinkle with parsley and chives.
Garlic mayo: Mix 1/3 cup mayonnaise and 1 tablespoon fresh lemon juice in a small bowl. Use a garlic press to crush in 1 large clove of garlic; mix well. Add a pinch of salt if needed. This can be made up to 1 day in advance; cover and refrigerate.

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