Your Cart is Empty
This is Greek fisherman's soup, which my family on the Greek island of Skopelos would make with whatever shellfish came in on the boat that day. You might not have a fishing boat loaded with shellfish at your disposal, but don't let that stop you. Provided you add 1 to 1 1/2 pounds of shellfish, you can use any combination you like--shrimp and mussels, mussels and clams, or all three--as long as they're fresh. A simple but heady mixture of tomatoes, white wine, onion, and garlic lets the seafood shine. This recipe can be easily doubled.
1. Pour the olive oil into a large saucepan over medium-high heat. When the oil is hot but not smoking, add the onion slices and cook until lightly browned, 5 to 7 minutes. Add the garlic, saute for 2 to 3 more, then pour in the wine. Reduce the heat slightly and simmer for 3 to 4 minutes. Add the tomatoes and the herbs.
2. Pour in the stock and add the clams and the mussels. As soon as the shells open, 3 to 4 minutes, add the shrimp and simmer just until they are pink, 2 to 3 minutes. Discard any unopened clams or mussels.
3. Add salt and pepper and serve hot. If you like, add a toasted slice of rustic bread beside each serving.
4. Cat's Note: To clean clams, scrub them. Encourage them to purge sand or grit by pouring cold water into a bowl with a teaspoon or two of salt. Add the clams and let them sit for 2 to 3 minutes, then pour out the water, add fresh water and salt, and let them sit another 2 to 3 minutes. Repeat 2 or 3 times.
5. Buy mussels the day you plan to use them. About 1 hour before cooking, scrub them with a brush (no soap!) under cold water to get rid of grit, and pull off the fringed byssus (also called a beard) or scrape it off with a knife. Discard any that are cracked.
