Sopa De Marisco El Diablo
Ingredients
- 1 1/2 tablespoons olive oil
- 1/3 cup diced onion
- 3 tablespoons chopped red bell pepper
- 3 tablespoons chopped garlic
- 2/3 cup dry white wine
- 1 1/2 quarts fish stock
- 16 mussels
- 16 clams
- 12 sea scallops
- 8 jumbo shrimp, peeled and deveined
- 1 1/4 cups fresh spinach
- 1/4 cup TABASCO® brand Habanero Sauce
- Juice of 2 lemons
Preparation
Heat oil in a Dutch oven over medium heat; add onion, bell pepper, and garlic and cook until tender, about 5 minutes. Deglaze pan with white wine and cook until reduced by half.
Add fish stock and bring to a simmer. Add mussels and clams and return to a simmer; add shrimp and scallops and simmer 2 more minutes. Stir in spinach, TABASCO® Habanero Sauce, and lemon juice and serve immediately.
Makes 4 servings.
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