Caribbean-Style Grilled Seafood Soup

Cooking Instructions

1. Over a hot fire, grill each kind of seafood separately. The shrimp will take approximately 3 to 4 minutes per side, the scallops 3 minutes per side, the kingfish 5 minutes per side, and the lobster 4 minutes per side. As each is done, remove it from the grill, and set aside. (Note: You are looking for the seafood to get some color on its surface: Don't worry too much about cooking it completely, since it will finish in the broth.)

2. In a large saucepan or soup pot, heat the oil until very hot but not smoking. Saute the onion and celery in the hot oil until clear, about 5 minutes. Add the garlic, and saute an additional minute.

3. Add the wine, clam juice, cumin, and allspice to the pot, and bring to a simmer.

4. Add the sweet potato, okra, and tomato, and continue to simmer for 30 minutes.

5. At this point, add any of the seafood that is not completely cooked, and simmer for 4 more minutes.

6. Just before serving, add the remainder of the seafood, and simmer for 1 minute, just to warm it through. Remove the pot from the heat and add salt and pepper to taste. Just before serving, toss in the lime juice, chile peppers, and cilantro, and stir briefly.

Wine Pairing(s)

Watershed 'Awakening' Chardonnay

Meilen Liebfraumilch Rheinhessen

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Cockfighter's Ghost Chardonnay 'Unwooded'

Joh. Jos. Prum Riesling Auslese 'Graacher Himmelreich'

Rancho Zabaco Reserve Pinot Gris

Tour des Gendres La Gloire de mon Pere

Concannon 'Limited Release' Pinot Gris

Lapis Luna Chardonnay