Neapolitan Seafood Soup Recipes

SEAFOOD SOUP

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.

NEAPOLITAN SEAFOOD SOUP

Steps:

• Mince 2 of the garlic cloves.
• Heat oil in a heavy large pot over medium heat until hot.
• Add onion, bell pepper, minced garlic, oregano and red pepper.
• Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
• Add wine.
• Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
• Add tomatoes, water, clam juice, parsley and salt.
• Bring to a boil; reduce heat to low.
• Cover and cook 15 minutes, stirring occasionally.
• Remove cover.
• Increase heat to medium-high; bring to a gentle boil.
• Add shrimp, scallops and clams.
• Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
• Meanwhile, rub toasted bread with remaining garlic clive.
• Place slice of bread in each soup bowl.
• Ladle soup over bread.
• Pass additional red pepper, if desired.

THE ULTIMATE SEA FOOD SOUP

Steps:

• To make the fish stock, hack up the crabs with a large sharp knife and put them into a big stockpot. Peel and de-vein the shrimp and put the shells into the pot (reserve the shrimp for later). Add the fish bones on top. Add lemon and lemon juice, bay leaves, fennel, strip of orange zest, parsley, and thyme. Add the tomatoes, squeezing as you add them. Add garlic, leek, onion, water, and wine. Season with sea salt and freshly ground pepper and a pinch of cayenne. Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally, but don't let it boil. Skim and discard the fish foam that rises to the surface. Remove from heat.
• Put the lobster claws into a large cast iron serving pot and strain the stock over them.
• Turn the temperature up and simmer for 5 minutes. Add a splash of olive oil and a pinch of saffron. Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes. Add large bite sized pieces of sea bass and cook for 3 minutes.
• To serve: Place pieces of seafood in a big soup bowl. Put a spoonful of Rouille on Croutons and ladle soup on top.
• To make the rouille, put the red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food processor. Pulse the mixture until combined and smooth. Season with sea salt and freshly ground black pepper.
• Preheat oven to 400 degrees F.
• To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes.

NEAPOLITAN MEATLOAF

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, red pepper and garlic, and cook 4-5 minutes, stirring often, until lightly browned and soft.
• Remove from heat.
• While onion and pepper cook, whisk eggs in large bowl.
• Tear bread into small pieces and stir into egg.
• Heat oven to 350°F Coat a 9x5 loaf pan with cooking spray.
• Put a strip of foil or plastic wrap on countertop.
• Add beef, salt, pepper and onion mixture to bowl.
• Mix gently with hands.
• Place on foil or plastic and press into a 17x8 rectangle. Top with a layer of spinach, then cheese, then overlaping slices of salami.
• Roll up meat (but not the foil or plastic) from one short end; lift into loaf pan.
• Bake 1 hour 10 minutes, or until cooked through.
• Let stand before removing from pan for 10 minutes and slice to serve.

THAI SEAFOOD SOUP

Steps:

• Shell prawns and reserve heads. Chop the squid into bite size pieces or strips.
• combine the prawn heads and stock, slowly bring to the boil, simmer uncovered for 30 minutes. Cool, strain the stock and throw away heads.
• Heat oil in pan, add onion, ginger, garlic, lemongrass and sauces, cook until the onion is soft.
• add the stock, seeds, juice, leaves,bring to the boil and simmer uncovered for 15 minutes, stir in coconut milk and sugar, simmer 5 more minutes.
• Just before serving add the seafood and simmer about 2 minutes until they are cooked. Cooking the squid longer will result in a rubbery squid.