1 liter of water
8 mussels or clams well cleaned and scrubbed
2 tablespoons of olive oil
1/2 cup of finely chopped onion
1 tablespoon of minced garlic
to taste salt
small leaf of rosemary
1 large tomato, seedless, peeled and finely chopped
2 tablespoons of finely chopped parsley
1/4 cup of dry white wine
some strands of dried oregano
1/2 teaspoon of freshly squeezed lemon juice
8 medium-sized shrimp, raw, peeled, cut into 1 cm pieces
1 liter of water
8 mussels or clams well cleaned and scrubbed
2 tablespoons of olive oil
1/2 cup of finely chopped onion
1 tablespoon of minced garlic
to taste salt
small leaf of rosemary
1 large tomato, seedless, peeled and finely chopped
2 tablespoons of finely chopped parsley
1/4 cup of dry white wine
some strands of dried oregano
1/2 teaspoon of freshly squeezed lemon juice
8 medium-sized shrimp, raw, peeled, cut into 1 cm pieces
In a pot, place the water and let it boil
Add the mussels or clams and simmer for 5 to 10 minutes, until the shells open
Remove with a skimmer
Discard some shells that haven't opened
Reserve the shells and liquid
In a 20 cm diameter frying pan, heat the oil
Combine the onion, garlic, salt, and rosemary
Cook for 5 minutes, until the onion is tender but not golden brown
Add the tomato and parsley
Increase the heat and cook for another 5 minutes or until almost all the liquid from the pot has evaporated and the mixture is thick
Remove from the heat and reserve
Place the broth from cooking the mussels in a pot
Add the roasted tomato, wine, oregano, and lemon juice
Increase the heat and let it boil
Reduce the heat, partially cover the pot, and simmer for 15 minutes, stirring occasionally
(From these final 15 minutes of cooking that comes the name of the soup.)
Add the shrimp and mussels and cook for another 3 minutes, until the first ones turn pink
Check the seasoning
Serve immediately
Serves 4 to 6 people.
