This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. White wine

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Joyous and juicy, a seafood celebration in fully flavoured broth to enjoy from the kitchens of  miyabitacheetah

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http://lilphicooks.blogspot.com/

Hey, check it out! This is good sh** I am teaching you all!
So, here is the recipe. Its best served with a really crusty sourdough or baguette to sop up the tasty juices.

The Broth!

1 onion, diced.
3 cloves of garlic, minced, smashed, smooshed.
5-6 large leaves fresh basil
1 cup clam juice or 2 cans of clams, the juice drained into a separate dish.
3 cups of chicken broth or seafood stock
1 tbsp salt
cracked pepper to taste
5-6 large diced tomatoes (if in a pinch, about 2-3 cans minced tomatoes.
4 tbsp olive oil
1/2 cup of dry white wine (I have used both pinot noir and sauvignon blanc.)
1 lemon, juiced

Heat the olive oil in a large pot. When heated, toss in the onions, the garlic, salt, pepper and some of the basil.

Saute just until the onions are clearish.

At this point, toss in the white wine and lemon.

Pour in the clam juice, and the remaining basil. (I would save a few leaves to julienne for garnish.)

Add the chicken juice and simmer until just boiling.

Dice the tomatoes and toss those tig ol' red bitties in there.

Let this simmer for about an hour, so all the good stuff gives up the tasty food ghosts.

FUN IDEA! You can make this broth ahead of time, and freeze it for a few weeks if you need. Once you get a good mix of seafood, you can just heat it, and throw it in.

Now, here are my personal suggestions for the seafood. You can also buy frozen mixes but they are just not as good. If you buy a frozen mix, let it defrost first, in a dish. You can use the defrosted water in place if clam juice if you are really screwing my recipe.

1/2 lb of salmon
1/4 lb of red snapper
1/4 or 1 filet of Tilapia, cod, or another firm white fish.
The clams from those cans (see how I keep you on your toes? I hope you didn't forget about your clams! This is how I exercise your MIND!)
8-10 fresh caught mussels
1/4 small bay side scallops.

If you have a fresh fish market, ask them if they have a chowder mix. This will come with all sorts of jumbled varieties. The best one I have made, I didn't have a fucking clue what was in it, and it was awesome.

After an hour of simmering the final broth product, you can now add the fish. I would chop it into smaller bits, but it will flake in the soup, and breaks apart easily. Add the clams next, and let these simmer for about five minutes. NO MORE.

At this point, make sure the mussels are cleaned, and plop those suckers in there, along with the scallops. As they are dying, they will open. This slow and painful death ought to take about five minutes. Its worth it to know that they are contributing to a very tasty soup.



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Allergy warning – recipe contains shellfish products