Sopa marinera ahumada y picante

Ingredientes

• 6 Roma tomatoes
• 1 pinch plus 3/4 teaspoon salt, divided
• 1 pinch plus 1/2 teaspoon black pepper, divided
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 large bell pepper, chopped
• 3/4 cup white wine
• 4 cups fish broth
• 1/2 pound potatoes, cut into 1/2-inch cubes
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 pound cod fillet
• 1/4 pound shrimp, peeled and deveined
• 3 ounces smoked clams
• 1 6-ounce portion smoked trout or whitefish

Preparación

1. 1

   Preheat the oven to 400 F.

2. 2

   Slice the tomatoes in half lengthwise and place them cut side up on a baking sheet lined with aluminum foil. Season them with a pinch of salt and black pepper.

3. 3

   Place the baking sheet in the oven and roast for 60-70 minutes.

4. 4

   Heat the olive oil in a large stockpot on medium heat.

5. 5

   Add the garlic, onion, and bell pepper and saute for 5-7 minutes until softened, stirring occasionally.

6. 6

   Pour in the wine and let simmer rapidly for 1-2 minutes until reduced.

7. 7

   Add the broth, roasted tomatoes, potatoes, smoked paprika, cayenne pepper, ¾ teaspoon salt, and ½ teaspoon black pepper and stir. Bring the liquid to a simmer and let cook for 15 minutes.

8. 8

   Add the cod and simmer for 3 minutes.

9. 9

   Gently stir in the shrimp, smoked clams, and smoked whitefish, and simmer for 3-4 more minutes until the shrimp are opaque and the smoked fish is heated through. Break up the cod and whitefish into small pieces with a fork towards the end.

10. 10

    Remove the pot from the heat, taste and adjust for salt, black pepper, and cayenne pepper, and serve hot topped with optional chopped parsley.