Recipe By Turtle Inn’s Chef Julian Chiac
- 4 oz. wild caught shrimp
- 4 oz. conch
- 4 oz. snapper or hogfish
- 4 oz. locally-sourced calamari (if available) 4 tbsp. olive oil
- 4 cloves garlic
- 4 oz. tomato, diced
- 6 oz. onions, diced
- 8 oz. vegetable stock
- 6 oz. seafood stock
- 4 tbsp. basil
- 1 tbsp. parsley
- 6 oz. tomato sauce
- 8 tbsp. white wine
- salt and pepper to taste
- Soup: Heat a frying pan and add olive oil, when oil is hot add diced onions and garlic until brown. Next, add the diced tomato, pour wine and let it simmer for couple seconds before placing the fish fillet first, then add other seafood which takes more time for cooking like conch and calamari. Finally, add shrimp along with tomato sauce, fish stock and vegetables stock. Season well with salt and pepper and sprinkle fresh chiffonade basil and simmer for about three (3) more minutes.
- Garlic bread: Slice bread of choice and paste with minced garlic in olive oil and place in oven until well toasted. We use our wood burning oven but convection oven also works.
- Serve the seafood soup and accompany with garlic bread. Sprinkle with freshly chopped parsley.
**Makes two (2) servings
Note: You can swap out of season seafood for others that are in season.
Learn more about Turtle Inn here.
This recipe was featured in our April 2021 E-Newsletter.