How to make
Start with the broth for the seafood soup. For it peel the shrimp and set aside the meat. Cover the peels, heads, onion and bay leaf with 1 liter of water and let it boil for 12-15 minutes under a lid.
To prepare the clams, dissolve two spoons of sea salt in cold water and soak them for 30 minutes to release the sand they contain.
This will happen while you are preparing everything else, since we will add the clams almost at the end.
For the sofrito, chop the onion, garlic and peppers and fry them in 35 ml of olive oil for 10 minutes. Add the grinded tomatoes, a pinch of salt and stir for another 6 minutes.
Cut the calamari into small pieces and the potatoes into larger pieces. Clean the asparagus and cut it into sticks.
Pour the strained broth into the sofrito and when it boils, add the potatoes, calamari, asparagus and a little more salt. Boil the amazing soup for 20 minutes over moderate heat.
Add the peeled shrimp and rinsed clams. If you also used crabs, add their claws, by removing them from the strained remains of the broth.
Cook the clam soup for another 10 minutes, by adding the noodles at the end according to the time indicated on the package.
Serve the finished sailor’s seafood soup hot, sprinkled with fresh parsley.
Enjoy your meal!
