Seafood Sausage Soup


Note: Sausage links made from fish and shellfish are available at Whole Foods stores and other seafood counters, in a variety of flavors (I like the “spicy Italian”). If you can’t find seafood sausage, substitute 1 1/2 pounds of salmon filet or any other seafood of your choice.

2 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 28-ounce can tomato sauce
6 cups bouillon
4 medium potatoes, cut in bite size pieces
2 teaspoons oregano
pinch cayenne pepper, or to taste
1 1/2 pounds seafood sausage (5-6 links) (see note)
1 6-ounce can chopped clams, undrained
2 16-ounce cans chick peas
4 cups mixed frozen vegetables (i.e., cauliflower, broccoli, carrots, corn, green beans — your choice)
grated parmesan or romano cheese for garnish (optional)
freshly ground black pepper

Heat the olive oil in a large soup pot. Add the onion, celery, bell pepper and garlic and saute until the vegetables are soft, 5-10 minutes. Add the tomato sauce, bouillon, potatoes, oregano, cayenne pepper, and the seafood sausage links. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes or until the potatoes are tender. Remove the seafood sausage links and set them aside to cool. Add the clams and their juice, and the chick peas, and continue to simmer the soup.

When the seafood sausage links are cool enough to handle, cut them into 1/4″ slices and stir them back into the soup. Add the frozen vegetables and cook 5-10 minutes (more won’t hurt.) Ladle into soup bowls and sprinkle with grated cheese, if desired, plus freshly ground black pepper.

6-8 servings