Alexs Seafood Soup Recipes

PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS

Puerto Rican Seafood Soup: Asopao de Mariscos image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 16

Ingredients

Olive oil, for sauteing
1 white onion, cut into large dice, plus 1 white onion, cut into small dice
1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
8 ounces large shrimp, peeled and cleaned, shells reserved
1 cup canned tomato sauce
1 cup white wine
4 cups clam juice
4 cups water
1 bay leaf, plus 1 bay leaf
2 cups rice
24 Little Neck clams
24 mussels
8 ounces sea scallops, cleaned
Pinch saffron
1/2 bunch culantro (not cilantro), finely chopped

Steps:

In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

SEAFOOD SOUP

Seafood Soup image

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

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley

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

ALEX'S SEAFOOD SOUP

Alex's Seafood Soup image

Make and share this Alex's Seafood Soup recipe from Food.com.

Provided by ImPat

Categories Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

20 prawns (shrimp raw or green)
1 tablespoon extra virgin olive oil
50 g butter
4 garlic cloves (finely chopped)
500 ml fish stock (2 cups)
250 ml water (1 cup)
250 ml pasta sauce (tomato 1 cup)
25 mussels (black cleaned debearded)
2 (250 g) fish fillets (gemfish bones removed cut into 2cm pieces)
salt and pepper (to taste)
1/4 cup parsley (flat-leaf chopped)
lemon wedge (to serve optional)
1 baguette (crusty sliced to serve optional)

Steps:

Peel and clean prawns, leaving tails intact and reserving the heads and then using a sharp knife, butterfly the prawns by slicing along the underside, from head end to tail, without cutting all the way through.
Heat the oil and butter in a large saucepan over medium high heat and add the garlic and reserved prawn heads, and cook, stirring for 1 minute and then add stock and then the water and bring to the boil.
Once the stock comes to the boil, remove pan from the heat and strain liquid through a colander into a bowl and discard the prawn heads and return the stock to the pan.
Add pasta sauce and mussels and stir to combine and cover and bring to the boil over hight heat and cook for 1 minute or until shells open.
Add the prawns and fish and cook a further 2 minutes or until the seafood is cooked through and then stir in the parsley and season with salt and pepper.
Serve with lemon wedges and crusty bread if you wish.

Nutrition Facts : Calories 1182.8, Fat 24.6, SaturatedFat 9.5, Cholesterol 163.8, Sodium 2427.6, Carbohydrate 159, Fiber 8.1, Sugar 12.6, Protein 79

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