Colombian Clam Soup - Sopa de Almejas

Servings: 6

Ingredients:

1/4 cup olive oil

1 red and 1 green bell pepper, or use 2 red or 2 green peppers, seeded and chopped

Salt

Freshly ground pepper

1/8 teaspoon cumin

2 pounds fillets of Spanish mackerel, red snapper, or similar fish, cut into 12 pieces

2 tablespoons finely chopped parsley

1 medium onion, finely chopped

3 medium tomatoes, peeled, seeded, and chopped

1 bay leaf

1/2 teaspoon sugar (optional)

2 cups clam juice

1 clove garlic, chopped

1 pound (about 3 medium) potatoes, peeled and sliced

pinch ground cloves

3 dozen clams, well washed

2 cups water

Cooking Instructions:

Heat the oil in a fireproof casserole and saute the onion, garlic, and peppers until the onion is soft. Add the tomatoes and saute for a minute or two longer. Add the potatoes. Season to taste with salt and pepper. Add the bay leaf, cloves, cumin, and sugar (if desired). Cover and simmer until the potatoes are almost tender, about 15 minutes. Add the clams, pieces of fish, clam juice, and water. Cover and simmer for 5 minutes longer, or until the clams have opened and the fish has lost its translucent look. Sprinkle with parsley and serve in soup bowls.

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