Seafood Soup Recipes
- 1 1 1/2 pound lobster, split live - tail and claws removed and cooked in lightly salted water
- 1/2 cup butter, melted
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 teaspoon garlic, minced
- 1 cup diced tomatoes
- 1 bay leaf
- 2 tsp. black peppercorns
- 1 tsp. fresh thyme
- 2 tsp. tarragon leaves, if fresh use 1 tablespoon
- 1 tablespoon paprika
- 1/2 cup flour
- 1 cup white wine
- 2 tablespoons brandy
- 1 quart fish stock or bottled clam juice
- 1 quart light cream
- 8 ounces heavy cream
- 2 tablespoon cornstarch
- 3 tablespoons cold water
- salt and ground white pepper to your taste, about 2 teaspoons of salt and 1/2 teaspoon white pepper for this recipe
Fresh lobster is essential for a great lobster bisque, so the recipe calls for a lobster split while still alive, then cut up and added directly to the pot. Although this may seem like an intimidating prospect, a simple procedure kills the lobster instantly - the spinal cord is severed with your first incision.
On a cutting board directly in front of you, place the lobster with it's head to the right and tail to the left (reverse if you are left-handed). Hold the tail with a towel so you don't scratch yourself on any spines. Hold a large knife above the lobster as though to split it lengthwise. Insert the tip of the knife into the joint between the head and tail.
Lower the knife firmly to split the lobster's head lengthwise. Now rotate the lobster so the tail is to your right. Continue holding the lobster with the towel. Although the lobster is now dead, the muscles may contract sharply, so there's still danger of scratching yourself.
Clean the lobster by removing the sand sack (the organ located behind the eyes) and the intestine.
With a large knife, chop the lobster - head tail and claws - crosswise into pieces 1" thick.
In a heavy stock pot or Dutch oven, heat the butter until it starts to brown lightly (use high heat). Add the lobster and small shell pieces ( cook the tail and claws separately, cool, remove the meat, then add the shells to the pot). Cook until the pieces turn bright red. Reduce the heat to medium and add the onions, celery, carrot, garlic, tomato, bay leaf, black pepper, thyme, tarragon, paprika and flour. Continue sautéing for ten minutes.
Take the pot off the burner to add the white wine and brandy. (You don't want to ignite yourself.) Return the pot to the burner, and cook for 5 minutes more stirring well to incorporate the flour. Add the fish stock, both kinds of cream and season with salt and pepper. Bring to a boil, then turn the heat to low and let the bisque simmer for 30 minutes. Dissolve the cornstarch in the water and add to the bisque, cook 3 minutes longer stirring well to thicken.
Take the bisque off the heat and strain the bisque, a cup at a time, through a fine sieve. Press down on the solids to extract as much liquid as possible. Return the bisque to the heat and add the cooked lobster pieces from the tails and claws 2 minutes before serving. Enjoy!
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.
Easy Lobster Chowder
- 4 live lobsters (each about 1¼ to 1½ pounds)
- 4 T. butter, divided use
- 2 C. heavy cream
- 1 quart whole milk
- Salt, freshly ground black pepper
Steam or boil the lobsters for 18 minutes. Place cooked lobsters on several platters to cool and catch the juices; reserve that liquid. After lobsters have cooled, crack the shells and pick meat from them. Remove the green liver (tomalley) and any coral (roe) found with the meat.
Saute the meat: After all the meat is picked out, heat 1 1/2 tablespoons butter in a heavy sauce pan and saute tomalley and roe in butter for three minutes. Add more butter and 1/4 of the lobster meat into the pot; gently saute the meat. Repeat this until all the lobster meat has been sauteed - about 5 to 10 minutes.
Finish the chowder: Add cream, reserved juice and milk. Simmer, uncovered, on low heat for 1 hour or more, taking care not to boil. Salt and pepper to taste.
Serve piping hot.
- 4 (1 1/2 lb.) lobsters, cooked
- 10 T. butter
- 1/2 C. finely chopped onion
- 10 cloves garlic, minced
- ground black pepper to taste
- 2 C. plus 2 T. Madeira
- 6 C. heavy cream
- 3 C. light cream
Scoop the green tomalley (liver) from the lobster bodies. Set aside. Remove the lobster meat from the shells. Set the shells aside.
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the tomalley, onion, garlic, black pepper, and 2 tablespoons of Madeira; sauté until the onion is soft. Add the remaining 4 tablespoons of butter, the heavy cream, light cream, and the remaining 2 cups of Madeira. Stir to combine ingredients. Add the lobster meat.
Tie the lobster shells in a cheesecloth bag and let soak in the stew. Simmer the stew on low heat for 3 to 5 hours or longer if time allows. The longer it simmers, the more flavorful it will be. Before serving remove the cheesecloth bag, squeeze dry, and discard.
Hearty Fish Stew
- 3 C. oil
- 2 C. flour
- 1 C. rough-chopped onions
- 2 C. rough-chopped celery
- 2 C. rough-chopped green pepper
- 2 C. rough-chopped tomatoes
- 3 bay leaves
- 1 lb. small fish fillets
- 2 T. chopped parsley
- 3 T. chopped green onion
- Creole spice
In a soup pot heat oil, whisk in flour to make a thin roux, and cook 3 to 5 minutes, whisking until raw flour taste has cooked out. Add onions, celery and green peppers and cook until tender. Stir in tomatoes and bay leaves, reduce heat to very low and simmer 1 hour. A film or crust will form on top of tomatoes; do not stir. Add fish fillets, cover tightly and cook 5 minutes.
Remove fish to serving plates or a platter, sprinkle with parsley and green onions and adjust seasoning with Creole spice. Serve over rice.
Scallop and Bacon Chowder
- 1 C. (packed) fresh Italian parsley
- 3/4 C. olive oil
- 1/2 t. salt
- 8 oz. bacon, coarsely chopped
- 2 large leeks (white and pale green parts only), thinly sliced
- 3 garlic cloves, chopped
- 1 T. chopped fresh thyme
- 1 1/2 C. frozen corn kernels
- 1 1/2 lbs. russet potatoes, peeled, cut into 1/2-inch pieces
- 3 8-oz. bottles clam juice
- 1 C. whipping cream
- 1 lb. bay scallops, connective tissue removed
Blend parsley, oil, and salt in blender until smooth. Pour into small bowl. (Parsley oil can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes.
Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.
Serves 8 for first-course or 4 for entree.
Mexican Seven Seas Soup (Caldo de siete mares)
- Guajillo sauce base:
- 3 cloves garlic, unpeeled
- 8 medium-large dried guajillo (or New Mexico) chilies, stemmed, seeded
- 1/2 C. water
- 1/2 t. dried oregano
- 1/8 t. freshly ground pepper
- Pinch ground cumin
- 1 T. vegetable oil or olive oil
- 3 quarts fish broth or chicken broth
- 2 large sprigs of epazote or cilantro
- 2 t. salt, about
- 6 small boiling potatoes, cut into 3/4-inch chunks
- 2 C. diced zucchini or chayote
- 2 ears corn, shucked, cut crosswise into 3/4-inch rounds, optional
- 1 lb. tightly closed fresh mussels or clams, scrubbed, beards removed
- 1 1/2 to 2 1/2 lbs. boneless, skinless rockfish, bass or cod, cubed
- 12 medium-large shrimp, peeled, deveined
- 2/3 C. finely chopped white onion, rinsed under cold water, drained
- 1/2 C. loosely packed chopped cilantro
- 1 large lime, cut into wedges
For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel.
Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again. Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water.
Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring, until reduced to a thick paste, about 5 minutes.
For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add sugar if necessary.
Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges.
Yield: 6 servings
Portuguese Fisherman's Stew
- 2 red potatoes, cut into eighths
- 1 medium carrot, peeled and chopped
- 1/2 onion, chopped
- 2 ounces linguica, chorizo OR reduced-fat kielbasa, sliced
- 2 garlic cloves, minced
- 1/2 pound tomatoes, chopped
- 1 (8-ounce) bottle clam juice
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads, crushed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 8 littleneck clams, scrubbed
- 8 mussels, scrubbed and debearded
- 1/4 pound medium shrimp, peeled and deveined
- 1/4 pound cod fillet
- 1/4 pound sea scallops
- 1 tablespoon chopped fresh cilantro
Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.
Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don't open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes. Stir in cilantro and serve.
Makes 4 servings, 6 points (Weight Watchers) per serving; 227 calories per serving.
Spanish Shrimp Soup
- 1 lb. raw shrimp, deveined, but reserve shells and tails
- 7 c. water
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 tbsp. olive oil
- 1 medium onion, chopped
- 1 red or yellow bell pepper, roasted, peeled and chopped
- 3 cloves garlic, minced
- 1 (14-oz.) can diced tomatoes, with juices
- 1/2 tsp. saffron, ground, or 1/4 tsp. saffron powder
Combine shrimp shells and tails with water, salt and pepper in a large saucepan. Bring to a boil, then turn heat down to simmer. Skim foam as it rises from the broth. After 15 minutes, strain out and discard the shells and tails, reserving broth.
Heat the olive oil in a skillet over medium-high heat. Sauté the onions for 2 to 3 minutes, then add the bell pepper and garlic. Sauté for a minute. Mix in the diced tomatoes with their juices and saffron. Cook, stirring occasionally, over medium-low heat for 10 minutes.
Add the vegetables to the broth. Simmer for 15 minutes. Add the shrimp and simmer for 5 to 7 minutes, just until the shrimp turn opaque and pinkish. Taste for seasoning, adding more salt and pepper if needed.
Note: To peel bell pepper, cut it into eighths and lay skin side up on a baking tray. Put under a broiler until the skins begin to blister and blacken. Cool slightly, remove skins and chop.
Serves 4 to 5.
Seafood Stew Romagna (Brodetto)
- 3/4 cup red wine vinegar
- 2 large onions, finely chopped
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 3-inch strips lemon zest
- 2 large cloves garlic, minced
- 2 2/3 cups peeled, seeded and chopped fresh tomatoes (see note), or 2 2/3 cups canned tomatoes with their juice
- 4 cups dry white wine
- 3 1/2 pounds combined filleted fresh fish, cut into bite-size pieces (such as bluefish, flounder, sea trout, rockfish, cod or shark) and shellfish (such as squid, cuttlefish, small clams and shrimp)
In a heavy 6- to 8-quart pot, bring the vinegar to a lively bubble over high heat. Add the onions, turn the heat to low and partially cover the pot. Cook 15 minutes, or until the onions are soft and almost translucent. Stir occasionally. If the liquid threatens to evaporate totally, add about 1/4 cup water.
Once the onions are soft and rosy-colored, uncover the pot and let the vinegar bubble gently, stirring frequently, until it evaporates. Add the oil, a little salt and a generous sprinkling of freshly ground black pepper. Slowly saute over medium-low heat, uncovered, 10 minutes, or until the onions turn golden. Stir frequently.
With the heat still at medium-low, stir in the lemon zest and garlic, and cook about 1 minute. Add the tomatoes, raise the heat to high, and boil, uncovered, 5 minutes, or until thick. Pour in the wine and bring the mixture to a boil. Boil over high heat 5 minutes, or until the mixture is reduced by about one-third and no raw alcohol taste is left from the wine. The flavors should be slightly sweet from the tomato and onion, with a tart backdrop. Taste for seasoning.
Have soup dishes warming in a low oven. Use a tureen if available. If necessary, bring the Brodetto to a gentle bubble over medium to medium-high heat. If you are using squid or cuttlefish, cook it at a very gentle bubble about 20 minutes, or until tender, before adding the remaining seafood.
Layer the firm-fleshed fish in the pot, topping it with the thinner, flakier fillets. Scatter the shrimp and clams on top of the fish. Using the back of a wooden spatula, gently press the fish into the sauce. Bring the liquid to a slow bubble. Cover, and cook 5 to 10 minutes, or until thickest pieces are firm and opaque to their centers. Discard shellfish that do not open. Ladle the Brodetto into the heated soup plates or tureen, and serve.
Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.
Makes 8 servings.
Fish Stew with Herbs
- 1 lb. Fresh or frozen haddock*
- 2 tablespoon Olive or corn oil
- 1 medium Onion; chopped
- 2 Carrots; finely chopped
- 1 Celery stalk plus leaves, finely chopped
- 2 Garlic cloves; peeled, finely chopped
- 28 oz. Can Italian plum tomatoes, undrained
- 1/2 cup Fish or vegetable stock or
- 1/2 cup Bottled clam juice
- 1/2 cup Dry white wine
- Garlic oil
- 1 cup Garlic croutons
- Bouguet Garni
- 1 Bay leaf
- 2 Thyme sprigs
- 1 Strip of lemon peel
- 1 Sprig of fennel fronds
- 4 Black peppercorns
- Chopped fresh fennel or
- Chopped fresh parsley
- *Or perch or cod
To make the garlic croutons, cut crusts from thick, day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped, or oil that has been heated gently with a cut garlic clove, pressing on clove to release oils. Toss croutons in the garlic oil, then bake at 400 F., turning often, 8 to 10 minutes, until golden brown.
If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut. With a sharp knife, cut into 2" cubes.
Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions, carrots and celery and sauté, stirring, 3 to 5 minutes over medium heat. Add garlic and sauté another 1 or 2 minutes. Add tomatoes (and their juices), stock and wine.
Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato-wine mixture and let come to a boil, uncovered. Boil 5 to 10 minutes, then reduce heat to low.
Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork.
Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley.
Yield: 4 to 5 servings
Seafood, Sausage, and Tomato Chowder with Spicy Red Pepper Puree
Spicy Red Pepper Puree:
- 1/4 c. olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 1/2 c. finely chopped fresh parsley
- 1 c. dry white wine or imported dry vermouth
- 1 can (28-oz.) Italian plum tomatoes with their juice
- 2 c. clam juice or fish stock
- 1 can (6-oz.) tomato paste
- 1 tsp. pepper
- 1 tsp. dried thyme
- 1 tsp. dried basil
- pinch saffron
- salt to taste
- 1/2 lb. hot-style bulk sausage, casings removed
- 3/4 lbs. extra-large or jumbo shrimp (allow 3 per person)
- 3/4 lb. scallops
- 1 dozen clams, scrubbed
- 3/4 lbs. flounder fillets, cut into 1-inch cubes
- 1 slice white, wheat, or egg bread, crusts removed
- 3 tbsps. broth from chowder
- 3 large cloves garlic, peeled
- 1/2 jar (7-oz.) roasted red peppers, drained
- 2 tbsps. parsley sprigs
- 1/2 tsp. dried basil
- 1/2 tsp. salt
- 6 drops Tabasco sauce
- 3 to 4 tbsps. olive oil
To make broth:
In a large, heavy soup pot over medium-high heat, heat oil. Add onions, garlic, and parsley and saute' 5 minutes or until soft but not brown. Add wine, juice of tomatoes, and tomatoes, breaking them up with your fingers, clam juice or stock, tomato paste and spices; bring to a boil. Reduce heat and simmer 5 minutes. Meanwhile, cook sausage in a skillet, breaking up with a fork, until no longer pink. Drain off fat and add to soup. Simmer 45 minutes or until thickened slightly, stirring occasionally. (The chowder can be refrigerated up to 2 days or frozen.)
To make Red Pepper puree':
Soak bread in 3 tablespoons soup until liquid is absorbed. Mince garlic in food processor with metal blade. Add bread, red pepper, parsley, basil, salt, and Tabasco sauce and process until pureed'. With machine running, add just enough olive oil to make a paste. The puree' may be refrigerated up to 2 days, if desired.
Before serving: Bring soup to a simmer. Add clams, cover, and boil slowly until clams begin to open, about 10 minutes. Add shrimp, scallops, and flounder and continue cooking, uncovered, stirring until clams are open and shrimp are pink, about 10 minutes. Taste and adjust seasonings. Serve in soup bowls. Pass Red Pepper Puree' and let each guest stir desired amount into chowder.
Makes 4 to 6 servings.
Seafood Treasure Basket Soup
- 2 cups chicken broth
- 2 ounces shrimp
- 2 ounces squid
- 2 ounces scallops
- 2 ounces sliced fish fillets
- 1/4 cup chopped tomato
- 1 teaspoon chicken-broth granules
- 1 teaspoon salt
- 1/4 cup chopped carrots
- 1/4 cup green peas
- 1 teaspoon sugar
- 1/8 cup chopped fresh ginger
- 2 cups vegetable oil (or enough to deep-fry noodle blocks)
- 4 packages (3 ounces each) Asian or ramen noodles
- 2 large lettuce leaves for garnish
In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato, chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to 8 minutes longer.
Keeping the broth in the stockpot, strain the seafood mixture into a medium frying pan and set aside. Return the broth to medium-high heat. Cook until broth is reduced, then keep warm.
Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.
Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat. Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working carefully to keep the noodles in the block shape, immerse blocks one at a time in oil and fry until lightly browned and firm. Remove noodle blocks from oil and drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle along the sides of a medium bowl.
Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.
To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.
10-Minute Shrimp Soup
- 3 1/2 cups water
- 1 package Oriental flavor ramen noodles
- 1/2 cup green onion -- chopped
- 1 medium carrot -- julienne strips
- 4 1/4 ounces shrimp -- rinsed and drained
- soy sauce -- if desired
Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring
occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot
and shrimp; cook until hot. Serve with soy sauce.
- 48 Clams
- 3/4 Bottle white wine (1 liter)
- Small onion
- Clove garlic
- 1 quart Fish stock
- Peeled -- chopped tomato
- Small bunch marjoram
- Leaf of celery
- Crusts of bread (croutons)
"Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well).
Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.
Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells.
-- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in
a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled
and chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup,
and pour it into the tureen. Serve separately small croutons of bread fried in oil."
Hot & Sour Seafood Soup
- 1/2 pound Small fresh shrimp shelled -- (shells reserved)
- 2 quarts Chicken stock
- 2 Green Serrano chilies -- seeded and chopped
- 1 teaspoon Salt
- Grated zest of one lime
- 4 Kaffir lime leaves
- 3 Lemon grass stalks -- cut into pieces
- 1/2 pound Scallops
- 2 tablespoons Fish sauce
- Juice of 3 limes
- 3 To 4 tablespoons fresh -- cilantro, chopped
- 1 Red Serrano chili -- seeded
- 6 Shiitake mushrooms -- sliced
- 2 Green onions -- sliced
Combine shrimp shells with stock, chilies, salt, lime, zest, lime
leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil
, reduce heat, cover and simmer 20 to 20 minutes. Strain.
Return liquid to pot and place over medium-high heat and bring to a boil.
Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes.
Add chopped cilantro, slivered red chili and shiitake slices, and green onions
. Stir and pour into a tureen or ladle into individual bowls.
- 18 Cherrystone Clams
- 3 Cloves Garlic -- chopped
- 1/2 cup Olive Oil
- 18 ounces Lobster Tails -- thawed if
- Frozen -- each cut in thirds
- 1 cup Dry White Wine
- 16 ounces Can Italian Plum Tomatoes
- Cut up
- 1/2 cup Fresh Parsley -- chopped
- 1 teaspoon Dried Oregano
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Pepper
- 2 Bay Leaves
- 1 pound Medium Shrimp -- peeled and
- Deveined -- with shell left
- On tail
Scrub clams. Soak in salt water for 15 minutes. Drain and rinse
Repeat soaking process twice. In an 8 quart pot, saute garlic in
hot olive oil over medium-high heat until lightly cooked but not brown.
Add lobster tail pieces and stir well. Add white wine, tomatoes, parsley,
oregano, salt, pepper and bay leaves. Mix well. Arrange shrimp and clams
on top of stew. Brin to a boil. Reduce heat. Cover and steam for 5-8 minutes
until clams have opened and shrimp and lobster are opaque when cut in center.
Discard any unopened clams and bay leaves before serving stew in bowls.
- 1 small Onion
- 1 can Yellow hominy (15 oz.)
- 3/4 pound Rockfish fillet
- 2 teaspoons Olive oil OR salad oil
- 1 Lime
- 3 cups Low-salt chicken broth
- 1 can Diced tomatoes and juice (14 -- 1/2 oz.)
- 1 can Chopped green chilies (4 -- oz.)
- 2 teaspoons Ground cumin
Salsa or hot pepper sauce:
Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry, and cut
into 3/4 inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges.
1. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, a
bout 5 minutes.
2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin.
Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
3. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes.
Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa
or hot pepper sauce alongside to season to taste. Makes 6 servings.
Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.
Seafood Bisque Recipe
- 1 (8 oz) package of imitation crabmeat, chopped
- 1 (10.75 oz) can of condensed cream of celery soup, undiluted
- 1 (10.75 oz) can of condensed cream of shrimp soup, undiluted
- 1/2 c. of chopped onion
- 1 tbsp. of butter
- 2 1/4 c. of milk
- 1 tsp. of chicken bouillon granules
- 1/2 tsp. of dried parsley flakes
- 1/4 tsp. of garlic powder
- 1/4 tsp. of dried marjoram
- 1/4 tsp. of pepper
1. First you want to saute onion in melted butter over medium flame.
2. Then you can add in the rest of the ingridients.
3. Now cover with a lid, cooking over low flame approx. 20 min.
4. Let this heat and serve!
Clam with Tomato and Rice Soup
- 1/2 cup uncooked white rice
- 1 cup water
- 1/4 cup minced red onion
- 4 cloves garlic, minced
- 1/4 cup butter
- 1 (6.5 ounce) can minced clams
- 1/2 cup corn
- 2 teaspoons lemon juice
- 4 (8 ounce) cans tomato sauce
- 1 teaspoon chopped fresh basil
- salt and pepper to taste
- 1 cup water
- 1 cup heavy cream
1. In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Seafood Soup Recipe (Bourride a la Toulonaise)
- 2-1/2 pounds assorted fish, whole if small, cut into pieces if large
- 2 medium tomatoes, peeled, seeded and chopped
- 1 leek, chopped
- 1/2 cup fennel, chopped
- 2 medium potatoes, quartered
- 1 medium red onion, chopped
- 1 bay leaf
- 1/2 tsp thyme
- 4 garlic, cloves
- 2 Tbsp parsley
- 8 mussels
- 8 crawfish
- 1 medium lemon
- 1 quart boiling water or 1 quart fish stock
- 1/4 pound mushrooms, stems removed
- 6 egg yolks
- 2 Tbsp arrowroot, dissolved in 1 tsp water
- 8 croutons, garlic or 8 garlic toasts
Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes.
Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot.
Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.
Place fish and shellfish on a platter and pour the sauce over them.
Garnish with croutons or toasts.
Yield: 8 servings
- 1/4 cup extra virgin olive oil plus additional for serving
- 2 cloves garlic, thinly sliced
- 1 onion, minced
- 1 stalk celery, minced
- 1 carrot, minced
- 1 1/2 lbs. raw squid, cleaned and cut into 1 inch rings
- 1 tsp. hot red pepper flakes
- 12 mussels, rinsed
- 12 littleneck clams, rinsed
- 1 cup dry white wine
- 1 cup crushed canned Italian plum tomatoes
- 8 black brine-cured olives, such as Nicoise
- 8 capers, rinsed of salt or vinegar (optional)
- 2 tsp. freshly chopped rosemary leaves
- 2 tsp. freshly chopped oregano
- 2 tsp. freshly chopped thyme
- 1 cup homemade fish stock or clam juice or additional white wine
- 3/4 lb. monkfish fillet, cut into 1 inch dice
- 12 sea scallops
- 12 medium size shrimp, peeled and deveined
- Freshly ground black pepper
- 1 loaf two or three day old peasant bread, thickly sliced
- 3 cloves garlic (do not peel), halved lengthwise
- 2 Tblsp. freshly chopped Italian parsley for serving
In a large soup pot, heat the olive oil over medium heat. Add the thinly sliced garlic, onion, celery, carrot, squid and red pepper flakes and cook, stirring until the onion is translucent 5 - 8 minutes. Add the mussels, clams, wine, tomatoes, olives, capers, herbs, stock and a pinch of salt. Cover and bring to a boil over high heat. Uncover, reduce the heat to a simmer and cook until the mussels and clams have opened, about 2 minutes more.
Add the monkfish and simmer 1 minute. Add the scallops and simmer 1 minute. Add the shrimp and cook 2 - 3 minutes more, just until firm. Season with salt and pepper to taste.
Meanwhile, toast or grill the bread. Rub the crusts with the cut sides of the garlic on one or both sides of the bread. Place a slice of bread in the bottom of each serving bowl. Ladle the soup over the bread, being careful not to break up the pieces of monkfish. Drizzle with some extra virgin olive oil, sprinkle with parsley and serve immediately, passing the remaining bread at the table.
Spicy Seafood Stew
- 8 oz. fresh or frozen scallops
- 8 oz. fresh or frozen shrimp, peeled and deveined with tails intact
- 8 oz. fresh mussels in shells, beards removed
- 1 tablespoon vegetable oil
- 4 cloves garlic, chopped
- 1 cup onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1 cup fish or vegetable broth
- 1 cup tomatoes, chopped
- 1/8 teaspoon ground saffron
- 1/4 cup cilantro, chopped
1. Thaw scallops and shrimp if frozen then rinse and pat dry.
2. Scrub mussels. In a large bowl, combine 2 cups water and 3 tablespoons salt then add mussels and let soak for 15 minutes. Drain, rinse and repeat twice.
3. Heat oil in a large saucepan then sauté garlic and onion until tender.
4. Stir in cumin, cinnamon, ground red pepper and cook for 1 minute, stirring constantly.
5. Add broth, tomatoes, saffron and bring to boiling.
6. Add scallops, shrimp and mussels. Return to boiling then reduce heat and simmer, covered for 5 minutes or until mussel shells open.
7. Garnish with cilantro and serve.
Manhattan Clam Chowder
- 8 pounds medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
- 2 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
- 1 large Spanish onion, chopped small
- 1 small red bell pepper, stemmed, seeded, and chopped small
- 1 medium carrot, chopped small
- 1 stalk celery, chopped small
- 4 medium cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 cup dry white wine
- 1 (8-ounce) bottle clam juice
- 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
- 1 large bay leaf
- 2 (14 1/2-ounce) cans diced tomatoes
- Salt and ground black pepper
- 2 tablespoons chopped fresh parsley leaves
1. Bring 4 cups of water to a boil in large stock-pot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clambelly to the shell and transfer the meat to a cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups; if not, add water to make this amount.) Rinse and dry the pot, then return it to the burner.
2. Fry the bacon in the empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion, pepper, carrot, and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic and oregano and saute until fragrant, about 1 minute.
3. Add the wine and raise heat to high. Boil the wine until it reduces by half, 2 to 3 minutes. Add the reserved clam broth, clam juice, potatoes, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash a few potatoes against the side of the pot. Simmer to release the potato starch, about 2 minutes.
4. Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
Hawaiian Seafood Soup
- 2 medium onions
- 1 ounce fresh ginger (2 x 1-inch lengths)
- 3 garlic cloves
- 2 jalapenos
- One 16-ounce can plum tomatoes
- 1/2 cup macadamia nuts
- 1/2 cup loosely packed cilantro leaves minced, leaving a few whole leaves for garnish.
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 1-1/2 Tablespoons paprika
- 2/3 cup coconut milk
- 1 can (2 cups) chicken stock
- 1/2 pound fresh peeled shrimp
- 1/2 pound medium scallops
- 1/2 pound firm fish fillet: (e.g. tuna, snapper, swordfish cut in 1/2-inch cubes)
- salt to taste
- 1 teaspoon black pepper
Peel and coarsely dice onions. Heat oil in large pan, add onions and cook over low heat for 15 minutes. Peel and mince garlic and ginger. Stem, seed and mince chiles. Coarsely chop tomatoes, reserve juice. Stir ginger, garlic, chiles, half of the tomatoes, all the reserved tomato juice, lemon juice and paprika. Cook for 2 minutes, then add coconut milk. Put macadamia nits in food processor, process until finely ground, add to soup. Put cilantro leaves in processor and chop, add 1/2 leaves to soup.
Transfer soup to processor and puree adding stock with machine still running. Return to pan, add remaining tomatoes and chopped cilantro. Bring soup to a boil. Season with salt and black pepper. Cover and keep warm. (Can be cooled, covered and refrigerated up to 2 days.) If soup has been refrigerated, bring to simmer just before serving. While soup is still very hot add shrimp, scallops, and fish. Keep lid on for 5 minutes to allow hot liquid to cook fish trough. Be careful not to overcook. Serve immediately and garnish with cilantro leaves.
Serves: 4 to 6
Spicy Seafood Soup Recipe
- 3 tablespoons olive oil
- 1 (28 ounce) can diced tomatoes with juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 lb manila clams, scrubbed
- 1 lb mussels, scrubbed, debearded
- 1 lb uncooked large shrimp, peeled and deveined
- 1 1/2 lbs halibut fillets or salmon fillets, cut into 2-inch chunks (assorted firm-fleshed fish fillets)
1. Heat the oil in a very large pot over medium heat.
2. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
3. Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes.
4. Stir in the tomato paste.
5. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. 6. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
7. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
8. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).
9. Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes. Ladle the soup into bowls and serve.
- 1 tablespoon butter
- 2 onions , chopped
- 2 celery ribs , chopped
- 3 garlic cloves , sliced
- 4 potatoes , cubed
- 8 ounces clam juice , bottle
- 2 cups chicken broth
- 1 lb raw shrimp , chopped
- 1 lb raw scallops , chopped
- 2 fish fillets , raw chopped
- 6 ounces clams
- 2 cups milk
- 1 cup cream
- 2 tablespoons flour , for thickening
- 1/2 teaspoon Old Bay Seasoning , seasonning
- salt and pepper
1. Combine onions, celery and garlic with butter; microwave 10 minutes.
2. In large saucepan stir together chopped potatoes, chicken broth, clam juice as well as juice for canned clams, and onion mixture.
3. Cook until potatoes are almost tender.
4. Add chopped fish and seafood; simmer 8 minutes.
5. 5Combine flour with milk; add this to the choder with the cream.
6. Simmer until thickened flavour are combined.
7. Add seasonning.
8. Taste the Best.
9. Serve with a crusty bread.
- 5 c Water
- 1 lb Green cabbage -- cored and
- -coarsely shredded,
- -(4 cups)
- 1 lg Carrot -- shredded
- 2 pk (3 oz.) chicken or shrimp
- -flavor Oriental soup with
- -seasoning packets
- 8 oz Flaked imitation crabmeat
- -thawed if frozen
- 1/2 c Scallions -- sliced
- 1 t Oriental sesame oil
- Soy sauce -- to taste
Put water, cabbage, carrot and contents of
seasoning packets in a 3 quart pot. Bring to a boil. Cover, reduce heat and
simmer 5 minutes. Break nookles in half and add to pot with crabmeat and
scallions. Simmer 2 to 3 minnutes until noodles are tender. Remove from
heat and stir in sesame oil. Serve with a crisp cucumber salad. Offer soy
sauce at the table.
Seafood in Saffron and Tomato Broth
- 4 cups fish stock (a stock prepared with a little dry white wine is OK)
- 8 small or 4 large prawns (shrimp), shelled but with tails on
- 8 scallops
- 12 bite-sized pieces of good white fish (monkfish is nice)
- 12 calamari rings
- 8 mussels, cleaned
- 2 medium tomatoes, peeled, seeded and pureed
- 3 cloves garlic, chopped
- good pinch saffron
- bouquet garni for fish (parsley, bay, fennel, perhaps thyme, savory)
- salt and pepper
- olive oil
Heat oil. Saute garlic. Add tomato puree, cook down. Add stock,
bouquet garni and saffron (be careful with the saffron. You might
like to add it little by little and check for flavour). Simmer for
a while, on a fairly low temperature. Add fish. Cook two minutes.
Add mussels (and prawns if you are using large ones). Cook one more
minute, covered. Add remaining seafood. Cook, (covered) until
mussels open, and other seafood is cooked, which should be just a
few minutes. Do not overcook. season with salt and pepper. If you
find it a little strongly flavoured, water down a little. You can
even add a little sugar if it is a bit rough.
Goes really well with Tabasco, and some crusty French bread to sop
Seafood Soup with Garlic and Ginger
- 2 ea Onion -- peeled and quartered
- 2 c Garlic
- 1 pn Ginger root -- size of a quar
- 2 ea Leeks -- white part only
- 3 tb Butter
- 8 oz Shrimp
- 8 oz Scallops
- 4 c Chicken broth
- 1 x Salt & pepper -- to taste
- 6 ea Green onion
1. Use metal blade- Add onion, garlic, ginger and CHOP with4 or 5 quick
pulses. Remove from bowl. 2. Refit w/ med slicing disc. Slice leeks through
the small tube. Remove. 3. Heat butter in saucepan and add onion, garlic,
ginger and leeks. Cook 10 min. until veggies are very tender and fragrant.
4. Cut seafood into approx. 1/2 in. pieces. Add to veggies and cook 1 min.
5. Add stock and bring to boil.Cook 5 minutes. Season w/ salt and pepper.
Meanwhile, with workbowl fitted w/ thin slicing disc, slice green onions
thru the small feed tube. Cook one minute and then serve. This has a
wonderful flavor but may need some adoptions to make in quantity....I have
thought I might try it w/ chicken instead of the seafood.
Spicy Seafood Soup
- 1 lb Medium shrimp
- 1 tb Vegetable oil
- 2 qt Fish stock
- 3 Fresh lemon grass stalks,
- -coarsely chopped
- Grated zest from 1 lime
- 6 To 8 kaffir lime leaves
- 10 sl Unpeeled fresh, galangal
- 2 Fresh Serrano chiles,
- -stemmed, seeded, and
- 24 md Mussels or clams in shells
- 2 tb Freshly squeezed lime juice
- 2 tb Fish sauce
- 3 tb Chopped fresh cilantro
- 1 tb Slivered fresh red hot chile
- 1/4 c Chopped green onion
- Thin lime slices for garnish
- Fresh lime or other citrus
- -leaves and blossoms for
Peel and devein the shrimp; cover and refrigerate the shrimp and
reserve the shells.
Heat the oil in a soup pot or large, heavy saucepan over high heat.
Add the shrimp shells and saute until the shells turn bright pink.
Add the stock or diluted broth, lemon grass or zest lime zest and
leaves, galangal or ginger, and chiles. Bring to a boil, then reduce
heat to low, cover, and simmer for 25 minutes. Strain the broth
through a fine sieve into a clean soup pot. (At this point, the soup
can be poured into a container and refriger- ated, uncovered, until
cool, then tightly covered and stored for up to 3 days. Slowly reheat
Bring the strained soup to a boil over high heat. Add the mussels or
clams, cover, and cook until the shells open, about 2 minutes. Remove
the mussels or clams and break off and discard the top shell. Return
the mussels or clams on the half shell to the broth. Add the shrimp
and cook until the shrimp turn opaque, about 2 minutes. Reduce the
heat to low, stir in the lime juice, fish sauce, cilantro, slivered
chile, green onion, and salt to taste; simmer about 1 minute. Ladle
into preheated soup bowls, garnish with lime slices, leaves, and
blossoms, and serve imme- diately.