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3 h 20 m
Diabetic Living Magazine
“According to legend, this seafood soup originated in San Francisco, the creation of Italian-immigrant fishermen who were as skilled with a soup kettle as they were with a net.”
1 pound fresh or frozen ?rm white ?sh (such as orange roughy or cod), cut into 1-inch chunks
1 pound fresh or frozen monk?sh, cut into 1-inch chunks
8 ounces fresh or frozen medium shrimp
2 dried pasilla chile peppers
1 teaspoon salt
¾ teaspoon chili powder
4 teaspoons olive oil
1 large onion, chopped
1 cup loose-pack frozen whole kernel corn
1 tablespoon bottled minced garlic (6 cloves)
1 (15 ounce) can white kidney beans (cannellini beans), rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) bottle clam juice
1 cup dry white wine
1 cup water
2 tablespoons canned diced green chile peppers
1 avocado, pitted, peeled, and chopped (optional)
⅓ cup snipped fresh cilantro (optional)
1Thaw fish and shrimp, if frozen. Peel and devein shrimp. Rinse fish and shrimp; pat dry with paper towels.
2In a small bowl, combine pasilla chile peppers and enough boiling water to cover. Let stand for 20 minutes. Remove chile peppers with a slotted spoon, reserving ¼ cup of the soaking liquid. Remove seeds and stems from chile peppers and discard. In a blender, combine chile peppers and reserved liquid; cover and blend until smooth. Set aside.
3Meanwhile, in a large, shallow bowl, combine fish and shrimp. In a small bowl, combine ½ teaspoon of the salt and the chili powder; sprinkle over fish.
4In a 4-quart nonstick Dutch oven, heat 2 teaspoons of the oil over medium-high heat. Add half of the fish and half of the shrimp; cook about 4 minutes or just until done, gently turning mixture with a spatula occasionally. Remove with a slotted spatula to a clean bowl. Repeat with remaining seafood (add additional oil, if necessary). Chill bowl of seafood until needed (up to 2 hours).
5In the Dutch oven, heat remaining 2 teaspoons oil. Add onion, corn, and garlic; cook for 3 minutes, stirring occasionally. Stir in pureed chile mixture, beans, undrained tomatoes, clam juice, wine, the 1 cup water, green chile peppers, and remaining ½ teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; add seafood. Simmer, uncovered, for 5 minutes more. If desired, serve with avocado and cilantro. Makes 6 servings.