Clam Soup (Sopa de Almejas) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup olive oil | 1 medium onion, finely chopped | 1 clove garlic, chopped |
| 1 red and 1 green bell pepper, or use 2 red or 2 green peppers, seeded and chopped | 3 medium tomatoes, peeled, seeded, and chopped | 1 pound (about 3 medium) potatoes, peeled and sliced |
| salt, freshly ground pepper | 1 bay leaf | pinch ground cloves |
| 1/8 teaspoon cumin | 1/2 teaspoon sugar (optional) | 3 dozen clams, well washed |
| 2 pounds fillets of Spanish mackerel, red snapper, or similar fish, cut into 12 pieces | 2 cups clam juice | 2 cups water |
| 2 tablespoons finely chopped parsley | ||
| 1 | Heat the oil in a fireproof casserole and saute the onion, garlic, and peppers until the onion is soft. Add the tomatoes and saute for a minute or two longer. Add the potatoes. Season to taste with salt and pepper. Add the bay leaf, cloves, cumin, and sugar (if desired). Cover and simmer until the potatoes are almost tender, about 15 minutes. Add the clams, pieces of fish, clam juice, and water. Cover and simmer for 5 minutes longer, or until the clams have opened and the fish has lost its translucent look. Sprinkle with parsley and serve in soup bowls. |