Sopa de Almejas a La Sevillana

Ingredients - Serves 4

• Salt and pepper - To taste
• Parsley - A handful, chopped
• Fish stock - 4 cups
• White wine - 1/2 cup
• Tomatoes - 2, peeled and chopped
• Green bell pepper - 1, finely chopped
• Onion - 1 large, finely chopped
• Garlic - 4 cloves, minced
• Olive oil - 2 tablespoons
• Clams - 1 kg

Let's Get Started

1. Clean the clams thoroughly and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and bell pepper and sauté until soft.
3. Add the tomatoes and cook for a few more minutes until they break down.
4. Pour in the white wine and let it reduce for a couple of minutes.
5. Add the fish stock and bring to a boil.
6. Add the clams to the pot, cover, and cook until they open up, about 5-10 minutes.
7. Discard any clams that do not open.
8. Season the soup with salt and pepper, and stir in the chopped parsley.
9. Serve the soup hot, with crusty bread on the side if desired.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 5g
• Carbs: 20g
• Protein: 20g
• Sodium: 500mg
• Sugar: 3g