Smoke and Snow

Today it looks like this

I'm really surprised it stayed white so long.

Just saying...

So I made this

mmm.... seafood recipe from a Midwestern newspaper. WAIT.

Yeah, ok so my stove is kinda dirty. WANNA FIGHT ABOUT IT??

Smoky Tomato and Seafood Soup
(adapted from Chicago Tribune's 'Good Eating'
4 ripe plum tomatoes or 1 can, 8 oz diced fire-roasted tomatoes, undrained
2 tbs olive oil
2 large shallots, chopped
1 red bell pepper, seeded, chopped, or 1 bottles roasted red pepper, diced
3 large cloves of garlic, finely chopped
1 can, 15oz vegetable broth
1/2 cup water
1/4 cup dry white wine
1/8 cup tomato paste
1 tsp salt to taste
1 teaspoon paprika
1/4 (15 count) raw peeled, deveined shrimp
1/4 pound of bay scallops

In original recipe, but not used in this instance:
1/2 pound of clams
1 small leek
1/2 pound boneless skinless fish fillet, such as tilapia, pollock or snapper, cut into 1 1/2 inch pieces

1. If using fresh tomatoes, set broil to high, halve the tomatoes and arrange on a foil sheet in the broiler. Broil 10-12 minutes occasionally turning. Let cool, peel, and chop coarsely, colleting all the juices.
2. Heat the oil in a dutch oven or deep saucepan. Cook shallots (and leek, if using) until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute. Add the tomatoes, broth, water, wine tomato paste, salt and paprika.
3. Add clams; cook 3 minutes. Add shrimp and fish; cook 2 minutes. Add scallops and cook 1 minute or until all the fish is opaque but still tender.
4. Serve in large deep bowls with a dollop of sour cream, or garlic mayonnaise in the center. garnish with parsley.

Enjoy and stay warm!