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Gusto
Gusto

Seafood Soup

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  • Serves

    4

Ingredients

  • 4 cups (960 ml) fish stock
  • 3 tbsp (45 ml) olive oil
  • 1 red pepper, chopped
  • 1 red chili pepper, seeded and chopped
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 1/2 tbsp (15 ml) parsley, chopped
  • 1/2 tbsp (15 ml) cilantro, chopped + more for garnish
  • 1/4 cup (60 ml) tomato paste
  • 1 tsp (5 ml) ground cumin
  • 1 cup (240 ml) long grain white rice
  • 8 oz. (230 g) shrimp, peeled and deveined (size 26-30)
  • 6 oz. (170 g) squid tubes, cut into rings
  • 8 oz. (230 g) fresh mussels, cleaned
  • 8 oz. (size U12) scallops
  • lime wedges, to garnish
  • salt and pepper

Directions

  1. In a large Dutch oven, bring fish stock to a boil over medium-high heat.
  2. Lower heat and simmer.
  3. In a second pan, heat olive oil over medium-high heat.
  4. Stir red peppers, chili peppers, onions, garlic, parsley and cilantro into the hot oil.
  5. Stir and cook for 4-5 minutes, or until onions are soft and slightly charred.
  6. Stir in tomato paste and cumin, continue cooking for 1-2 minutes.
  7. Transfer pan contents into the simmering fish stock.
  8. Add rice to the fish stock and cook for 10 minutes.
  9. Stir in shrimp, squid, mussels, and scallops, continue simmering for 10 minutes, until mussels open, shrimp is pink and rice is tender.
  10. Remove from heat, season with salt and pepper.
  11. Serve soup hot, garnished with lime wedges and chopped cilantro.
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