Seafood Soup Chilean Style….

When I think of enjoying a real hardy soup with all of the high nutrients that’s easy and fast to do, I always think of my good old reliable Chilean Seafood Soup.   There is nothing that you can throw in this that wouldn’t taste amazing!   Growing up I remember my great-grandmother would make something similar to this, but a bit more scary since she added the whole fish including the head…   I have modified the recipe, so that my kiddos won’t be as scared as I was when I would see that thing come out of the pot.

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Ingredients
Serves 2
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion chopped
  • 1 clove of garlic , finely chopped
  • 1/2 cup white wine
  • 1 1/2 cup bottled or frozen clam juice
  • 1 bay leaf
  • 1/2 lemon , juiced
  • 1 pound Chilean sea bass , cut into 2-inch pieces
  • 1/2 pound jumbo shrimp , peeled and cleaned
  • 1/2 pound of clams clean thoroughly under lukewarm water  to take out all the sand
  • 1/2 pounds of mussels clean under lukewarm water
  • 1/4 cup chopped parsley
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Directions
In a medium Dutch oven/ or pot, heat the olive oil over a medium-high flame. Sauté the onions until they are translucent , 5 to 7 minutes.  Add the garlic, wine, clam juice, bay leaf, and lemon juice (1/4 cup). Bring to a boil, then reduce to a simmer for 15 minutes.
Add the clams, muscles cook in medium heat for 5 to 7 minutes, add the sea bass and the shrimp and continue cooking for another 5 minutes, until the shrimp are opaque. Remove from heat, discard the bay leaf, and stir in the parsley.  Serve with a wedge of bread.

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