Neapolitan Seafood Soup - cooking recipe

Ingredients

3 cloves garlic, divided
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup dry light red wine
1 (28 ounce) can crushed plum tomatoes
3 cups water
2 (8 ounce) bottles clam juice
1/3 cup minced fesh Italian parsley
1/2 teaspoon salt
3/4 lb shelled deveined uncooked medium shrimp
3/4 lb sea scallops
3/4 lb chopped fresh clam
8 slices Italian bread, toasted

Preparation

Mince 2 of the garlic cloves.
Heat oil in a heavy large pot over medium heat until hot.
Add onion, bell pepper, minced garlic, oregano and red pepper.
Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
Add wine.
Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
Add tomatoes, water, clam juice, parsley and salt.
Bring to a boil; reduce heat to low.
Cover and cook 15 minutes, stirring occasionally.
Remove cover.
Increase heat to medium-high; bring to a gentle boil.
Add shrimp, scallops and clams.
Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
Meanwhile, rub toasted bread with remaining garlic clive.
Place slice of bread in each soup bowl.
Ladle soup over bread.
Pass additional red pepper, if desired.