Creamy Seafood Soup Recipes

Steps:

• In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Steps:

• Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
• Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
• Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.

Steps:

• In a large saucepan melt the butter over medium heat.
• Add the carrots, onion, celery, potato and shrimp shells.
• Saute until the onion is translucent and the shells turn pink, around 3 minutes.
• Add the stock, cream, thyme, bay and all but 25 shrimp.
• Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
• In small batches puree the soup in a food mill or food processor.
• Force puree through a strainer.
• Return the soup to the pan and season to taste with the salt and pepper.
• Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
• Ladle into 6 bowls with 5 shrimp in each.
• Garnish with chopped parsley.

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turns pink. Remove and set aside.
• In the same pan, saute veggies with the other 1T of butter until tender.
• Sprinkle veggies with flour and stir until blended.
• Gradually stir in remaining ingredients except for seafood.
• Bring to a boil over medium heat stirring frequently then cook and stir for 2 minutes or until thickened.
• Add cooked shrimp and scallops to pan along with the flaked imitation crab and cook until heated.

Steps:

• Put onions and celery in water till boiling.
• Add crabs first then sea shells then calamari then leave to boil for 15 minutes.
• Add flour and lemon juice.
• On the other hand, in a sauce pan add oil and stir fry with fish and shrimp for 5 minutes then add to soup.
• Add salt, pepper, coriander and bay leaves.
• Add whipping cream then leave to boil for 10 minute.
• Remove celery, coriander and bay leaves before serving.
• Season with salt and pepper.
• N.B after crabs are done, you can divide each into two.

Steps:

• Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
• Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
• Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.