Woodsy Mushroom and Scallop Soup from Monday-to-Friday Cookbook by Michele Urvater
This refreshing fish soup is perfect summer fare. To round out the dinner, accompany it with slices of a robust whole-grain bread and follow it with a lovely fruit dessert such as Cherry Clafouti o...
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Ingredients
- ¼ cup water, or more if needed
- 1 tablespoon vegetable or olive oil
- 2 bell peppers, preferably red
- ¼ pound fresh shiitake mushrooms
- ¾ pound fresh domestic mushrooms
- 1 clove garlic
- Salt
- freshly ground black pepper
- 1½ pounds sea scallops or boneless, skinless monkfish or fresh tuna
- ½ teaspoon dried oregano
- 1 bottle (8 ounces) clam juice
- 1 can (14½ ounces) stewed tomatoes
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