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Mediterranean Seafood Soup

June 08, 2003

Mediterranean Seafood Soup



2 16-ounce cans crushed or diced tomatoes (Neumann uses whatever's on sale. A recent batch included one can of tomatoes seasoned with basil, garlic and oregano, as well as another with roasted garlic.

10 ounces frozen chopped spinach

1-pound bag frozen shellfish medley - shrimp, mussels, baby clams, squid rings and tentacles

8 ounces pasta (Neumann says he prefers large shells since it's seafood.)

4 bay leaves

2 teaspoons basil, dried

2 teaspoons garlic powder

1 small onion, chopped

1 quart water, approximately

Salt and pepper to taste

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Empty tomatoes in crockpot. Add thawed spinach, seafood, spices and onion. Stir well. Add uncooked pasta and water, cook on high for two hours or until pasta is soft. Check liquid level, add as required. Ladle into bowls and top with grated Parmesan cheese or mozzarella cheese and broil until golden.

Quick variation: Heat all but the pasta while you cook pasta on stove. Drain pasta, add to tomato mix, serve when hot throughout.

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