Sopa De Marisco El Diablo

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  • 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


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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