1. If using fresh tomatoes - heat the broiler to high; put tomatoes on a foil-lined baking sheet. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. Cool, peel and chop coarsely, collecting all the juices. 2. Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan. Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute. 3. Add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika. Simmer 15 minutes. 4. Add the scrubbed clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute or until all fish is opaque but still tender. 5. Ladle the soup into wide serving bowls. 6. Place a dollop of aioli into the center. Sprinkle with parsley and chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
