Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1 cup dry white wine like Sauvignon Blanc2 cups bottled clam juice1 cup water1 pound small red potatoes, halved1 cup tomatoes, canned or fresh 3 garlic cloves, chopped1 teaspoon paprika1 large pinch saffron threads1 large pinch crushed red pepper flakes¼ cup chopped fresh flat-leaf parsley1 pound fresh clams, scrubbed1 pound fresh mussels, scrubbed1 pound firm white fish fillets such as cod, haddock, monkfish or sea bass, cut into 1-inch chunks½ pound large shrimp, peeled and deveinedKosher salt and freshly ground black pepperParsley sprigs as a garnishCrusty bread or bruschetta
In a large soup pot over high heat, combine first 9 ingredients and bring to a boil. Reduce the heat to medium, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add the parsley and clams and cook just until they begin to open, 2 to 3 minutes. Add the mussels and cook just until they begin to open, 2 to 3 minutes. Place the fish and shrimp on top of the clams and mussels and simmer slowly, covered, until the fish is cooked, 5 minutes. Season with salt and pepper.Ladle soup into bowls and garnish with parsley sprigs. Serve crusty bread or bruschetta alongside.
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