Sunday's Soup

An easy but rather special soup, really more of a stew, that I love to make is,
Spicy Seafood Soup With Linguine

The ingredients;
1/2 pound of linguine
2 tablespoons of olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 of a large red onion, diced
1 pound of mushrooms, sliced
2 28 oz. cans of whole stewed plum tomatoes
1/2 teaspoon of sugar
1 cup of dry white wine
2 cups of vegetable or chicken broth
1 pound of small scallops
1 pound of cod
1 pound of shrimp
1 to 2 pounds of mussels, wash well
1 teaspoon of red pepper flakes
1/2 cup of fresh basil finely chopped
grated Parmesan cheese for serving

Cook linguine. Drain and toss with 2 tablespoons of olive oil. Set aside.

Heat 2 tablespoons of oil and saute vegetables for about 5 minutes. Add tomatoes, sugar, broth and wine. Add more broth if needed to gain the desired consistancy of the soup. Bring to a boil. Reduce heat and simmer on low for about 30 minutes. Break up tomatoes. Return to a boil and add seafood.

The cod will break apart and become a part of the soup creating a wonderfully rich broth. Add salt and pepper to taste, red pepper flakes, basil and pasta. Remove from heat and allow to stand for 5 minutes. Discard any mussels that did not open.
To serve, sprinkle with cheese. Sit down and enjoy the aroma and taste!

The soup stores well. I made this on Friday night for guests. I sent a little home with a friend and I have just enough for tonight's dinner. Can't wait! This would be a wonderful soup for a stay at home New Year's dinner. I served my soup with french bread that I sliced and spread with some homemade pesto. Wrapped it in foil and heated it in a 425 degree oven for about 10 minutes. For dessert, I made Flan, a nice light little dessert.