Let’s go over the ingredients to get started:-
- some mussels
- some chopped up garlic
- some chopped up parsley
- some chopped up celery
- some chopped up onion
- Some tomato puree or crushed tomatoes
- some clams
- Some shrimp
- Some scallops
- some fish stock
- White wine
- Pinch of hot pepper flakes.
- Salt pepper
- Extra virgin olive oil
1I just take the peel you know the skin from the shrimp then once I clean them take the skin.put it in a little pan with some parsley, garlic,peppercorns a little bit of salt.Bring that up to a boil. Let it simmer for ten minutes or so drain it and you have fish stock boom.
2So in this pan here are the soup pot with about two tablespoons of olive oil in there and to that I’m going to add in my onions, garlic and even the parsley. I’m going to also finish the soup with some fresh parsley at the end but I’m adding a little bit in the beginning just to get its flavor going and I have this over medium-high. I’m going to let this cook for about five minutes. I’m going to season it with a bit of salt and pepper first though.
3I’m gonna let this cook for three to five minutes or until the bed you start to cook down a bit .That’s great, now I’m going to add in a pinch of hot pepper flakes you can put as much or as little as you want it’s totally up to you. How spicy you like your food let that cook for just a few seconds.
4Now we’re going to go in with the white wine. if you don’t drink white wine, you can’t drink the alcohol, you don’t like alcohol, you don’t have it on hand just put a little bit more of the fish stock in there that’s all. Now let that cook for one minute. That looks great.
5Now I’m going to add in some tomato puree. you can use crush tomatoes, you can use anything you want and our fish stock looks great. Now I’m going to let this come up to a boil. This is a medium-high come up to a boil and let it cook for about ten minutes between five to ten minutes or until it’s a really really rapid boil and then I’ll show you the next step.
6My both mixtures and cooking for about ten minutes and now I’m going to add in the seafood.Now with your muscles and your
clams make sure separately. That you soak them in cold water for about 15 minutes. change the water do it again scrub them really really well with a scrubber or something and then for the mussels if they have a little beard which is like a little
piece of rope hanging on the side you must pull that off very important.
7Now if your fresh mussels or clams it goes for both if they’re open while they’re fresh and not cooked that means they’re not good when you cook them if they remain closed those are not good. so tip of the day.
Now before I add the seafood I want to season my broth mixture with a bit of salt and pepper. Always to taste of course and now to that I’m going to add in my seafood and also just so you know you can add any kind of seafood you like. so does not have to be this particular kind. so there we go give this a big stir and now I’m just going to cover this with a lid and let it cook for another five minutes or so or until the seafood is cooked and the shellfish is opened. It’s been about five minutes. put some fresh parsley in. just to kind of brighten it up a bit.