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Prego's Mediterranean
Shellfish Soup
recipe filesoups & saladsprego's mediterranean shellfish soup
Prego's Mediterranean Shellfish Soup
Serves 4

2 tablespoons olive oil
2 tablespoons shallots, diced
16 clams, rinsed and cleaned
16 mussels, rinsed and cleaned
12 sea scallops, 20/30 count
8 ounces calamari
12 Gulf shrimp, 21/25 count
8 ounces lobster (prefer fresh Maine)
8 Gulf oysters
1 cup Frascati or Pinot Grigio
cup tomato concasse
1 teaspoon saffron
1 cup marinara sauce
2 tablespoons fresh basil, chopped
Sea salt
Cracked black pepper
2 pinches roasted red pepper flakes

Prego's Mediterranean Shellfish Soup

Recipe by Chef John Watt

In copper or stainless steel pan, heat olive oil and saute shallots until translucent. Add the clams and mussels and cook for 3 minutes. Add scallops, calamari and cook for 30 seconds. Add shrimp and lobster and cook for one minute. Add wine and let reduce, about 2 minutes.

Add tomato concasse and saffron and allow to cook for about one minute before adding marinara, oysters and basil. Season with salt and black pepper.

For more spice, add red pepper flakes. Soup will be ready in 30 seconds to one minute. Divide and arrange soup into four bowls.

John Watt Executive Chef/Co-owner
2520 Amherst
Houston, Texas 77005 phone: 713/529-2420

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