Postrio’s Italian Fish Soup
1/2 C. extra virgin olive oil, plus more for drizzling
3 cloves garlic, very thinly sliced
1 t. red pepper flakes
1 T. tomato paste
1/2 C. dry white wine
16 mussels, scrubbed and debearded if necessary
8 oz. rock shrimp
4 oz. bay scallops, or halved sea scallops
1/2 C. clam broth, shellfish broth, or chicken broth
1 T. minced fresh oregano
Kosher salt and freshly ground pepper to taste
Italian parsley leaves for garnish
Heat the olive oil in a heavy, saucepan over medium-high heat. Add the garlic and fry, tossing frequently, until it turns golden brown. Be careful not to burn it. Stir in the pepper flakes, tomato paste, and wine.
Add the mussels, shrimp, and scallops. Cover and cook for 2 minutes. Remove the lid, add the broth and cook over medium-high heat until the liquid begins to thicken, about 5 minutes. Discard any mussels that do not open. Add the oregano, salt, and pepper.
Ladle into individual shallow soup bowls. Garnish with parsley, drizzle with olive oil, and serve immediately.