Ingredients for Italian Seafood Soup
- Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Fennel Seeds
- Diced Tomatoes
- Bottled Clam Juice
- Minced Clams
- Dry White Wine
- 1 pound shrimp (peeled and deveined)
- Crabmeat
- Dried Basil
- Cayenne Pepper
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How to Make Italian Seafood Soup
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 medium onion, chopped, 2 cloves garlic, minced, 1 teaspoon dried oregano, and 1/2 teaspoon fennel seeds.
- Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 cup clam juice, 1/2 cup dry white wine, and the liquid from 1 (10-ounce) can of clams, reserving clams for later.
- Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
- Add 1 pound of shrimp (peeled and deveined), 1 (10-ounce) can of clams (drained), and 1/2 cup crab meat.
- Cook for 2-3 minutes, or until the shrimp is pink and cooked through.
- Stir in 1/4 cup chopped fresh basil, a pinch of cayenne pepper, and black pepper to taste.
- Simmer for another 2 minutes to allow the flavors to combine.
- Serve hot, garnished with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
20g
Fat
11g
Carbs
5g
