Sicilian Style Seafood Soup (signature-1976)

From Chef Erika G. Cenci's "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally"
Recipe recreated for demonstration on "Cooking with Erika", a weekly-local TV Segment, aired during 2002.

3 tablespoons olive oil
1/2 cup onions, diced
1 cup of tomatoes, diced
2 tablespoons garlic, minced
1 cup of water
1 cup bottle clam juice
1 cup of dry white wine
1 cup of clams, drained, chopped
1/2 pound sea scallops
1 teaspoon of saffron
1 cup cooked orzo pasta
1 cup cooked medium-size shrimp
1/4 teaspoon dried, crushed red pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh Italian parsley, chopped
1/2 cup baby spinach leaves
Sea salt

Heat oil in a heavy, large saucepan over medium- high heat, add onions sautee until tender, about 2-minutes, add tomatoes and garlic, sautee 1-more minute, add water, clam juice and wine. Cook on medium-low heat for 15-minutes, add clams and scallops, cook 5 minutes, turn heat to low, add saffron, orzo, shrimp, dried pepper, basil, parsley and spinach. Season to taste with salt and pepper. Enjoy with rustic-artisan Italian bread

Recipe Summary:
Yield: Serves: 6
Prep Time: 15 minutes
Cook Time: 15 - 20 minutes

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Yakima, WA

Yakima Bed and Breakfast Inns