East Coast Seafood Soup Recipe

East Coast Seafood Soup (prep. time 45 minutes.  Serves 12)

1 lb. firm flesh fish like haddock or snapper

½ lb. raw shrimp (shell on)

½ lb. clam meat

1 can diced tomato (including the juice)

1 C. vegetable broth

1 carrot, sliced

2 ribs celery, diced

½ white onion, diced

2 cloves garlic, diced

1 medium potato, diced (skin on)

1 C. frozen peas

2 Tb. Old Bay seasoning

1 Tb. parsley flakes

1 tsp. oregano

liberal pinch of salt and cracked black pepper

2 Tb. olive oil 

Peel the shrimp and set the meat aside.  Heat olive oil in a large pot over medium flame and sauté the onion, carrot and celery until starting to become tender.  Move the vegetables over and put the shrimp shells in the pot.  Cook until they turn pink and remove.  Add garlic, potatoes and peas.  Cook for about 2 minutes.  Stir in the diced tomato, vegetable stock, parsley, oregano, salt and pepper.  Bring to a simmer.  Drop in the raw fish, shrimp and clams.  Add the Old Bay seasoning.  Simmer until the shrimp is pink and the fish is translucent and easily flakes and the potatoes are tender. Add a few splashes of hot sauce if you like. 

Thanks to Down to Earth Whole Foods on Grant Ave. Endicott for bringing you Foodie Fridays every week.  If you are looking at more healthy eating habits or reducing your carbon footprint, Down to Earth can help you with advice about food choices and earth-friendly products.