Easy Crab and Shrimp Soup

 

I like to research recipes to get ideas, but many are too complex when I don't feel like spending all day in the kitchen. Here is an easy recipe I created when my husband and I had a craving for cioppino. It's not the same, but still delicious and fast.

Ingredients:
1 Tbs olive oil
1/2 cup round onions, chopped OR sliced shallots
2-3 cloves garlic, chopped
1/2 cup bell pepper, chopped
2 lbs frozen King Crab legs
1/2 lb fresh shrimps, peeled and deveined
2 cans chopped clams (6.5 oz)
1 can whole tomatoes (28 oz) - Centeno or Progresso brand is recommended
2 cans chicken broth (15 oz)
Water
1/2 tsp dried thyme
Black pepper to taste
Fresh Italian parsley for garnish

1. Rinse the extra ice off of the frozen crab legs and chop into 2 inch pieces with a heavy cleaver. Set aside.
2. Heat the oil in a large pot and add the onions/shallots, garlic, and green pepper. Saute the vegetables until lightly browned.
3. Add the chicken broth, clam juice (reserve the clams), and tomatoes including the liquid. Fill the tomato can with water and add it to the broth. Cover and simmer for 15 minutes.
4. Add the crab legs, thyme and pepper. Simmer for 15-20 minutes to defrost the crab.
5. Add the clams and shrimp. Simmer for 10-15 minutes to combine the flavors.
6. Turn off the heat and add the chopped parsley before serving with crusty bread. (See my recipe for dinner rolls.)

Serves 2-4

Before

 

After