Smoky Tomato And Seafood Soup

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 10 plum tomatoes, ripe or 1 (15 ounce) can diced fire-roasted tomatoes, undrained
• 3 tablespoons olive oil
• 3 large shallots, finely chopped
• 1 leek, trimmed, chopped
• 1 red bell peppers, seeded, chopped or 1 bottled roasted red pepper, diced
• 6 garlic cloves, finely chopped
• 1 quart vegetable broth
• 8 ounces clam juice or 8 ounces water
• 1/2 cup dry wine
• 1/4 cup tomato paste
• 1 teaspoon sea salt (or to taste)
• 3/4 teaspoon paprika (smoked sweet spanish )
• 24 clams, cherrystones, scrubbed clean
• 1/2 lb shrimp, peeled, deveined (26-30 count)
• 1 lb fish fillet (boneless, skinless, -fleshed)
• 1/2 lb bay scallop

Recipe

• 1 if using fresh tomatoes - heat the broiler to high; put tomatoes on a foil-lined baking sheet. broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. cool, peel and chop coarsely, collecting all the juices.
• 2 heat the oil in a 4- to 5-quart dutch oven or deep saucepan. cook the shallots and leek until soft, about 4 minutes. stir in the red pepper and garlic; cook 1 minute.
• 3 add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika. simmer 15 minutes.
• 4 add the scrubbed clams; cook 3 minutes. add the shrimp and fish; cook 2 minutes. add the scallops; cook 1 minute or until all fish is opaque but still tender.
• 5 ladle the soup into wide serving bowls.
• 6 place a dollop of aioli into the center. sprinkle with parsley and chives.