One 28-ounce can diced peeled tomatoes with their juices
1 tablespoon tomato paste dissolved in 1/2 cup water
Two 2-inch-long strips of orange zest
1 1/2 teaspoons anchovy paste
Salt and freshly ground pepper
1/4 cup mayonnaise
3/4 pound shelled and deveined large shrimp, cut into 1-inch pieces
3/4 pound sea scallops, halved or quartered if large
How to Make It
Preheat the oven to 350°. In a medium saucepan, heat the olive oil until shimmering. Add the onion, carrot and three-fourths of the garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 3 minutes. Stir in the clam juice, the tomatoes and their juices, the diluted tomato paste, orange zest and 1/2 teaspoon of the anchovy paste; season with salt and pepper. Simmer over moderately high heat until reduced by half, about 15 minutes.
Discard the orange zest. Transfer half of the soup to a blender and coarsely puree. Return the puree to the soup in the saucepan.
Meanwhile, in a small bowl, stir the mayonnaise with the remaining garlic and 1 teaspoon of anchovy paste. Season the aioli with cayenne.
Return the soup to a gentle boil. Add the shrimp and scallops and simmer until just cooked through, about 3 minutes. Serve the soup in deep bowls; pass the aioli at the table.
Toasted baguette slices.
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