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🍽️ Creamy Shrimp and Mussel Soup

290 kcal · 30 min · 4 servings

Ingredients

• 1 large onion
• 2 garlic cloves
• 1 red chili pepper
• 750 g ripe tomatoes
• 4 tbsp olive oil
• 1 splash dry vermouth (e.g. Noilly Prat)
• 1 jar (400 ml) fish stock
• salt
• pepper from the mill
• 150 g Venus clams
• 400 g shrimp (, raw, with shell)
• basil (for garnishing)

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Dice the onion and garlic into small cubes.
3. 3. Make a lengthwise cut in the chili pod.
4. 4. Rinse the seeds of the chili under cold water.
5. 5. Finely chop the deseeded chili pod.
6. 6. Wash the tomatoes.
7. 7. Cut the tomatoes into coarse chunks.
8. 8. Heat the olive oil in a large pot.
9. 9. Fry the onions and garlic until golden yellow.
10. 10. Add the chopped chili and the tomatoes.
11. 11. Sweat the vegetables for a short time.
12. 12. Deglaze the mixture with vermouth.
13. 13. Pour in the fish stock.
14. 14. Let the soup simmer gently under a lid for 15 minutes.
15. 15. Strain the soup through a sieve into a second pot.
16. 16. Gently squeeze some of the tomatoes while straining.
17. 17. Reduce the liquid over high heat for another 10 minutes.
18. 18. Season the soup with salt and pepper to taste.
19. 19. Rinse the Vongole mussels under running water.
20. 20. Discard any mussels that are already open.
21. 21. Rinse the shrimp.
22. 22. Add the mussels and shrimp to the hot soup.
23. 23. Cook the seafood under a lid for about 5 minutes.
24. 24. Stir the soup 1-2 times during cooking.
25. 25. Taste the soup again if necessary.
26. 26. Serve the soup garnished with fresh basil.

Nutrition per serving

• kcal: 290
• Protein: 31 g · Fett/Fat: 13 g · Carbs: 10 g