SEAFOOD SOUP
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. -Valerie Bradley, Beaverton, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
Nutrition Facts : Calories 213 calories, Fat 9g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 525mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
ITALIAN SEAFOOD SOUP
This is a wonderfully aromatic soup perfect for the seafood lover. Add a salad and some drippy garlic bread and you have a great summer supper.
Provided by Lee in Texas
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil.
- Add onions, garlic, oregano and fennel.
- Sweat onions until tender.
- Add tomatoes, clam juice, wine and liquid from canned clams.
- Bring to stew consistency (about 15 minutes).
- Add shrimp, clams, and crab meat.
- Cook on medium heat about 2 minutes.
- Add basil, cayenne,and black pepper to taste.
- Simmer 2 more minutes.
Nutrition Facts : Calories 400.5, Fat 16.1, SaturatedFat 2.3, Cholesterol 188, Sodium 1367.8, Carbohydrate 16.1, Fiber 2.9, Sugar 5.1, Protein 37
" LITTLE BEAR'S" SEAFOOD SOUP
This is a creation for my 4 year old boy, Hunter, inspired by his favorite TV show, "Little Bear". You could use any fish in this recipe, but catfish seems to have the best texture when cooked and holds together better than more flaky fish. It may seem like a lot of work, but really does go together easily and even the kids like it! Its a bit of a cross between a soup, a stew, and a gumbo, with a slight tomato base and a bit of spice. The measurements are not very exact, just do what seems right and adjust to taste.
Provided by Dave Salch
Categories Catfish
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- saute onion and garlic in olive oil over medium heat until onion is almost tender.
- Sprinkle in 2 tablespoons Old Bay Seasoning and stir constantly for about 30 seconds.
- Add in chicken stock, red wine vinegar, oregano, parsley, and Tabasco. bring to almost boiling over medium heat.
- While this is heating, lay out frozen seafood mix, shrimp, and catfish on a cutting board. Sprinkle with the juice from one lemon. Then sprinkle with remaining one tablespoon Old Bay Seasoning and black pepper. Let this stand while mixture is heating.
- When liquid is almost boiling add in the seafood mix, rice, tomato soup, canned tomatoes and okra. Be sure to add all liquid from both the tomatoes and okra. Lastly, add in the gumbo filé.
- Simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 336.8, Fat 12.4, SaturatedFat 2.5, Cholesterol 116.5, Sodium 959.8, Carbohydrate 31.1, Fiber 5.2, Sugar 8.3, Protein 27.7
CHINESE SEAFOOD SOUP
You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.
Provided by Bergy
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
- Add cabbage & 1/4 of the chicken stock.
- Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
- Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
- Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
- Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
- Sprinkle with scallions.
MAKEOVER CREAMY SEAFOOD SOUP
A wonderfully rich, yet healthy creamed soup. From Taste of Home Healthy Cooking Dec 2008. You won't believe the richness from a lighter soup. I should mention that being from Maryland, I add Old Bay Seasoning and it takes it right over the top!
Provided by MarylandMomof3
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turn pink. Remove and set aside.
- In the same pan, saute veggies in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to pan; heat through.
Nutrition Facts : Calories 322.9, Fat 14.5, SaturatedFat 8.6, Cholesterol 111.7, Sodium 431, Carbohydrate 18.9, Fiber 1.4, Sugar 7.2, Protein 20.5
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Ratings 83Calories 303 per servingCategory Soup
- In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 - 10 minutes. Reduce the heat to low and let the veggies cook for 10-15 more.
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