Seafood Minestrone

Ingredients

4 oz. Seafood Base
1½ gallons water
2 Tbsp. olive oil, divided
¼ cup Chopped Shallots in Oil
1 cup white wine
12 each shucked mussels, scallops and clams
1 lb. rock shrimp
1 Tbsp. Garlic in Oil
2 ribs celery, small-diced
2 leeks, whites only, julienne
3 cups tomato concassé
2 carrots, small-diced
1 zucchini small-diced
2 ears corn, kernels only
1 green pepper, small-diced
2 tsp. each chopped rosemary, thyme and oregano
2 bay leaves
½ cup tomato paste
1 cup cooked chickpeas
1 lb. small pasta, cooked

Instructions

(yields 2+ gallons)

Heat half of the olive oil and sauté the Chopped Shallots in Oil. Add the white wine and seafood. Cover and steam until nearly done. In a separate stockpot, heat the remaining olive oil and sauté the Garlic in Oil, vegetables and herbs. Add the Seafood Base, water and tomato paste to vegetables. Add seafood mixture to vegetable stock and simmer for 6-8 minutes. Add the cooked beans and pasta and simmer an additional 3-5 minutes.