Seafood Soup With Garlicrosemary Bread Recipes

MAKEOVER CREAMY SEAFOOD SOUP

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.

SEAFOOD SOUP

Steps:

• Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
• Heat butter in a large pot or Dutch oven over medium heat.
• Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8-10 minutes.
• Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
• Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
• Season white fish with salt and pepper.
• Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
• Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
• Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).

SEAFOOD SOUP WITH GARLIC,ROSEMARY BREAD

Steps:

• First finely dice all the veggies, except the potatoes witch need to be about 1 cm cubes,and the mushrooms (you can use champignon if you like it better) witch will be sliced lengthways, then mince the garlic and chop your parsley and set aside.
• Mix wine with tomato paste and fish stalk.
• Melt butter,in a heavy bottom large pan, and gently cook all the vegetables, for about 12 to 15 minutes, stirring occasionally, then add the flour, and mix well, making sure that no lumps form , and cook for 2 more minutes, after witch you add the wine mixture, and let it simmer for a few minutes until the alcohol from the wine has evaporated.
• Now you can season the soup with salt,pepper, ground nutmeg and fresh thyme to taste,( start adding little by little, specially since nutmeg and thyme have pretty strong flavors, you can always add more ).
• At this point add the seafood mix and the creme fraiche, cook for another 5 to 7 minutes, turn of the heat, and add the chopped parsley.
• Serve warm with a few garlic rosemary grilled bread and a some lemon wedges, Bon Appetite ������.

GARLIC SEAFOOD SOUP

Steps:

• Debeard the mussels if needed. Scrub the clams; if they feel too gritty, soak them in very salty ice water to expel the grit. Cut the snapper into 2-inch pieces. Set seafood aside.
• In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic, and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to the lowest setting and cover.
• In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and allow mixture to cook for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add 1/2 of the cilantro, the saffron, snapper pieces, the jalapeno, banana, and the bell pepper mixture from the skillet. Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet taste to counter the lime's sour taste. Banana should completely break down during the cooking). Add coconut milk and turn the heat off. Cover and reserve.
• Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges.

SEAFOOD STEW WITH GRILLED GARLIC BREAD

Steps:

• In a medium sized pot, bring enough water, to cover 2 to 3 whole tomatoes, to a boil. Score the skin of the tomatoes and boil them until the tomato skin can be easily removed and the tomatoes are tender, about 30 seconds. Peel and chop the tomatoes and set aside.
• In a large pot, slowly saute minced garlic and olive oil over low heat. Add the onion and the stewed tomatoes. Add the carrots, fennel, and chicken stock to the pot and bring to a boil. Lower to a simmer and cook until the carrots and fennel are tender, about 10 minutes.
• In a large pan, heat a little olive oil over medium-high heat. Season the monkfish and sea scallops with salt and pepper and sear the fish in the pan, about 30 seconds per side. Once the fish has been seared, add it to the stew. Season the catfish fillets with salt and pepper, and then lightly dredge them in flour. Pan-sear the catfish in olive oil until both sides of the fish have browned. Using the wine, deglaze the pan and heat until a sauce forms. Add the sauce to the stew.
• In another medium sized pot, heat the mussels over low heat until they open, in order to extract some of the water. Discard any unopened mussels.
• To serve, begin with 2 slices of garlic bread on the plate, and top with 1 of the pan-seared catfish fillets. Ladle some of the seafood stew on top of the catfish and the bread and garnish the plate with the mussels and freshly chopped parsley.
• Slice the bread into 1/2-inch pieces. Brush both sides of the bread with olive oil and generously rub the garlic cloves on both sides of each piece. Heat a grill pan over medium heat and grill both sides of the bread until browned. Serve with the seafood stew.

SUPER EASY SEAFOOD SOUP OF NECESSITY

Steps:

• Defrost seafood mix. Drain. Separate the squid from the rest of it.
• Put olive oil in pot; heat over medium.
• Chop onion and mince garlic. Add to oil. Saute, stirring, until onion starts to get translucent. Do not let the garlic or onions brown.
• Add the tomatoes, tomato sauce, chicken broth, oregano, thyme, bay leaf, sugar, pepper and Worcesterwhire. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes.
• Remove lid. Put in seafood mix (all except squid). Simmer 3 minutes. Add squid and simmer 1 or 2 more minutes. Seafood should be opaque; nothing should be translucent.

FISH SOUP WITH BREAD AND ROUILLE

Steps:

• Make broth:
• Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
• Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
• Prepare croûtes while broth simmers:
• Preheat oven to 300°F.
• Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.
• Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
• Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

CREAMY SCANDINAVIAN SEAFOOD SOUP

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.