Feel free to post any of your recipes for soups that include any type of fish or seafood. I'm sure there are alot of recipes out there so please share some of them with the rest of us.
1 (4 1/2 ounce) can Louisiana Brand Shrimp 1 medium cucumber, unpeeled, sliced 1 green bell pepper, sliced 1 medium onion, sliced 1 garlic clove 4 sprigs fresh parsley 2 (13 1/2 ounce) cans tomato juice Juice of 1 average lemon 1/2 teaspoon salt 1/2 teaspoon hot pepper sauce 2 tablespoons olive oil Have shrimp and other main ingredients chilled. Place cucumber, pepper, onion, garlic and parsley in a blender. Set on "chop" speed, if available, or turn blender quickly on and off for chopping action, stopping before mixture becomes puréed. Combine with tomato juice, lemon juice, seasonings, olive oil, shrimp and shrimp liquid. Serve well chilled. 5 servings.
Serves 4 as a complete meal. 8 shallots, thinly sliced 2 T. peanut oil 3 C. flaked crabmeat 6 tomatoes, chopped 2 T. fish sauce 1 tsp. sugar 1 tsp. sea salt 1 lb. rice vermicelli, cooked 1/2 head lettuce, finely shredded (Romaine is preferable to iceberg) 1 C. mung bean sprouts 2 limes, quartered Heat a large heavy pan over medium-high heat. Sauté the shallots in the hot oil until soft. Add the crabmeat, tomatoes, fish sauce, sugar and salt. Pour in 5 cups of water. Bring to a boil, and then simmer for about 30 minutes. To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.
1/3 cup extra virgin olive oil 2 cups diced onions 1 cup diced celery 1/4 cup finely chopped parsley 1/4 cup finely chopped thyme 1/4 cup finely chopped oregano 2 cups chopped clams 4 ounces crab meat 4 ounces shrimp, peeled, deveined and diced 4 ounces lobster meat, diced 4 ounces scallops, chopped 4 ounce fresh fish (such as cod or haddock), diced Salt and pepper, to taste 1 cup dry white wine 46 ounces (5 cups) clam juice (or seafood stock, if available) 32 ounces (4 cups) canned, peeled Italian tomatoes, with juice 2 cups peeled and diced potatoes In a medium-size stockpot, combine the oil, onions and celery. Sauté until the vegetables become translucent. Add the parsley, thyme, oregano and all the seafood. Season to taste with salt and pepper. Deglaze the bottom of the pot with the white wine. Add the clam juice and tomatoes. Bring to a simmer. Taste for salt and pepper, adjusting if necessary. Allow soup to reduce to of its original amount, then add the potatoes. Cook until the potatoes are tender. Once again, taste for salt and pepper, adjusting if necessary. Makes 6 servings.
1 pound fresh cod or haddock or mixture of fish, shrimp (peeled and deveined), scallops, lobster 2 potatoes, peeled and sliced Few chopped celery leaves 1 bay leaf 1 1/4 teaspoons salt 2 whole cloves 1 clove garlic, peeled and crushed 2 small onions, sliced 1/4 cup butter 1/2 teaspoon fresh dill weed 1/8 teaspoon white pepper 1 cup boiling water 1 can skimmed evaporated milk Put all ingredients except milk into a 2-quart casserole dish. Cover and bake at 375 degrees F for 1 hour. Heat milk to scalding and add to chowder. Stir to break up fish/seafood. Garnish with fresh parsley.
1 1/2 cups diced raw fish of choice 2 cups sliced potatoes 1 cup finely chopped onions 1/4 pound salt pork 1/2 tablespoon salt 2 cups boiling water 1 cup milk Pepper, to taste Add diced fish, potatoes and onions to pork. Add salt and water. Simmer for 30 minutes. Add milk and simmer 8 minutes. Pepper to taste.
2 freshly cooked whole crabs, approximately 1 1/2 to 2 pounds each 24 clams, well scrubbed 3 cups dry white wine 1/3 cup olive oil 1 medium onion, finely chopped 3 large cloves garlic, minced 1 green bell pepper, coarsely chopped 2 pounds fresh tomatoes, peeled, seeded, and chopped 3 ounces tomato paste 1 teaspoon freshly-ground pepper 1/2 teaspoon dried Mexican oregano 1/2 teaspoon dried basil, or 1 tablespoon finely chopped fresh basil 2 pounds fresh white fish such as sea bass, rock cod, halibut or ling cod, cut into large pieces 3/4 pound scallops 3/4 pound raw shrimp, peeled and de-veined Chopped fresh parsley Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center (crab butter) as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 4 to 6 minutes or until clams open. Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve. In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion, garlic and bell pepper and sauté over medium heat, stirring occasionally, for approximately 5 minutes or until vegetables start to soften. Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs and clam stock. Partially cover and simmer for 20 minutes. Add the fish, scallops, shrimp, crab and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked. Do not stir. Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the cooking pot.
1 (10 ounce) package frozen spinach, cooked and well drained 8 ounces clam juice 8 ounces minced clams with juice 8 ounces chicken stock 1 1/2 cups half-and-half 2 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce Pepper, to taste Chilled sour cream In a blender or food processor purée spinach, clam juice, clams and juice and chicken stock. Transfer to saucepan and add half and half, lemon juice, Worcestershire sauce and pepper. Heat, but do not boil. Adjust seasonings and ladle into individual heatproof bowls. Top each bowl with 2 teaspoons sour cream and broil for 2 minutes.
1 can Cheddar cheese soup 1/2 teaspoon dill 1/4 cup dry sherry 2 teaspoons grated Parmesan cheese 1 can tomato bisque soup 1 1/2 cups milk 1/2 cup cooked white boneless fish, shrimp or lobster Combine soup and dill in saucepan. Gradually add milk, sherry and fish. Simmer and stir until hot. Garnish with Parmesan cheese.
1 cup butter 4 tablespoons flour 2 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg 1/2 teaspoon Worcestershire sauce 2 drops Tabasco® sauce 1 pound lump crabmeat Sherry wine, to taste Melt butter; add flour and stir until creamy. Add milk, seasonings and crabmeat. Bring to slow boil. Add sherry wine. Simmer.
1 pound mild fish bones 1 quart water 1 bunch fresh parsley stems 1 medium onion, thinly sliced Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours. Pour mixture through a wire mesh strainer, discarding bones, parsley and onion. Yields 2 1/2 cups.
1 small onion, minced 4 tablespoons butter 1 pound crabmeat (about 12 crabs) 1 quart milk 2 cups light cream 1/4 teaspoon mace 1/4 teaspoon white pepper 1/2 teaspoon salt, or to taste 1/4 cup dry sherry 2 egg yolks 1/4 cup orange crab roe Rind of 1 lemon, grated Sauté onion gently in the butter, add crabmeat, and set aside. Heat milk and cream in the top of a double boiler, add crab meat and onion, seasonings, and sherry. Cover, and let steep over very low heat for 30 to 45 minutes. Beat the egg yolks, pour a little of the hot liquid into them, and then stir the yolk mixture slowly into the soup. Put a spoonful of roe in each soup bowl, ladle in the soup, and sprinkle the top with grated lemon rind. Serves 4 to 6.
8 ounces cream cheese 1/2 cup sweet cream butter 1 cup chopped green onion tops 2 (10 ounce) cans Campbell's Cream of Potato Soup 1 (15 ounce) can whole kernel or shoepeg corn 1 (15 ounce) can cream-style corn 2 cups whole milk 1 pound cooked cocktail shrimp, peeled and deveined 1 teaspoon seafood seasoning In a heavy 5-quart soup pot, slowly melt the cream cheese and the butter over low heat. Add the green onions and gently simmer them for about 10 to 12 minutes. Stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes. Begin stirring in the milk in order to reach the desired consistency, starting off with half a cup, then adding more if necessary. At this point the soup should be nice and thick, having the texture of light pancake batter. Just before serving, fold in the shrimp, stir in the seafood seasoning, and heat the pot to hot and bubbly.
1 1/2 cups mayonnaise or salad dressing 3 cloves garlic, crushed 1/2 cup butter or margarine 12 slices French bread 1 clove garlic, cut into halves 1 pound fish fillets, cut into 1-inch pieces 1 1/2 cups dry white wine 6 slices onion 3 slices lemon 5 sprigs parsley 1 bay leaf 1 teaspoon salt Paprika Mix mayonnaise and crushed garlic; cover and refrigerate Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic. Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm. Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened. Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika. Yields 6 servings.
2 x Med Onions, peeled amp; chopped 1 x Clove Garlic, crushed 2 x Med Carrots,(scraped,chopped 2 x Stalks Celery,(cleaned,chopp 2 T Salad Oil 8 c Water 2 c Lentils, washed amp; drained 1 x Bay Leaf 1 1/2 t Salt 1/4 t Pepper 1 lb Crawdad tails, raw, peeled and deveined 2 T Cider Vinegar Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add crawdads and cook another 6-8 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf.
1 qt Steamed softshell clams 1 ea Onion 3 ea Medium potatoes, diced 2 T Chopped parsley 1/4 lb Butter 2 c Milk 1 x Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil.
1/4 c Olive Oil 2 ea Med. Cloves Garlic Fine Chop 1 c Water 1/2 c Dry White Wine 1 ea Env. Soup Mix * 1 T Finely Chopped Parsley 1 t Thyme Leaves 14 1/2 oz (1 can) Tomatoes ** 1 1/2 lb Lobster Tails *** 1 lb Fish **** 6 ea Clams, Well Scrubbed 6 ea Mussels, Well Scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained. *** There should be about 3 lobster tails that are cut into 3-inch. **** Fish that can be used. Choose one. Red Snapper, cod or halibut. In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings.
8 c Chicken stock 2 t Louisiana hot sauce 1 c Green onions, chopped 1/2 c Celery, chopped 1 x Salt, to taste 1 T Garlic, diced 1 T Lea amp; Perrins 1 c Parsley, chopped 2 c White wine, dry 2 lb Shrimp, chopped Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally.
Featured Fishing Sites: