a

Print Friendly, PDF & Email

Seafood Minestrone

Seafood Minestrone Serves: 2+ gallons

Ingredients

  • 2 Tbsp. olive oil, divided
  • ¼ cup chopped shallots
  • 1 cup white wine
  • 12 each shucked mussels, scallops and clams
  • 1 lb. rock shrimp
  • 1 Tbsp. chopped garlic
  • 2 ribs celery, small- diced
  • 3 cups tomato concassé
  • 2 leeks, whites only, julienne
  • 2 carrots, small-diced
  • 1 zucchini, small-diced
  • 2 ears corn, kernels only
  • 1 green pepper, small diced
  • 2 tsp. each, chopped rosemary, thyme and oregano
  • 2 bay leaves
  • 4 oz. RC Seafood Base
  • 1½ gallons water
  • ½ cup tomato paste
  • 1 cup cooked chickpeas
  • 1 lb. small pasta, cooked

Instructions

  1. 1 Heat half of the olive oil and sauté the chopped shallots.
  2. 2 Add the white wine and seafood.
  3. 3 Cover and steam until nearly done.
  4. 4 In a separate stockpot, heat the remaining olive oil and sauté the chopped garlic, vegetables and herbs.
  5. 5 Add the Seafood Base, water and tomato paste to vegetables.
  6. 6 Add seafood mixture to vegetable stock and simmer for 6-8 minutes.
  7. 7 Add the cooked beans and pasta and simmer an additional 3-5 minutes.

Notes

Seafood Base  
Be the first to rate this recipe by leaving a comment below!
Print recipe

Thanks for printing this recipe :)

Find more recipes at https://rcfinefoods.com

Print Friendly, PDF & Email