Seven Seas Soup Recipes

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SEVEN SEAS CASSEROLE



Seven Seas Casserole image

Seven Seas Casserole

Provided by Minute® Rice

Yield 4

Number Of Ingredients 10

1 can (10.75 oz) condensed cream of celery soup
1 1/3 cups water
1/4 cup finely chopped onion
1/4 tsp salt
1/4 tsp black pepper
nonstick cooking spray
1 1/3 cups Minute® White Rice
1 cup frozen green peas
1 can (6 oz) tuna packed in water, drained and flaked
1/2 cup shredded Cheddar cheese

Steps:

  • Ahoy! In the mood for a simple tuna noodle casserole? Swap the noodles for rice and try our Seven Seas Casserole, which combines tuna, cheese and Minute® Instant White Rice in a delicious entrée for your next meal or gathering. Step 1
  • Preheat oven to 400°F. Step 2
  • Combine soup, water, onion, salt and pepper in a medium saucepan. Bring to a boil, stirring occasionally. Step 3
  • Spray a 1 1/2-quart baking dish with nonstick cooking spray. Pour 1/2 of the soup mixture into the prepared dish. Step 4
  • Add rice, peas and tuna to prepared dish and top with remaining soup mixture. Stir to blend well. Sprinkle cheese over top. Step 5
  • Cover and bake for 20 to 25 minutes, or until heated through. Recipe Tips To change things up, try this dish with different garnishes. For color and a tangy pop of flavor, top this dish with strips of roasted red pimiento, before serving. Or, sprinkle crispy onions and fresh parsley over the top for crunch and an upgraded presentation.

SEVEN-FISHES STEW



Seven-Fishes Stew image

Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/3 cup thinly sliced shallots (2 or 3)
1/2 teaspoon coarse salt
2 quarts seafood or fish stock
1 pound littleneck clams, scrubbed
1/2 pound mussels, scrubbed and beards removed
1 pound skinless red snapper fillet, cut into 1 1/2-inch pieces
1/2 pound skinless monkfish fillet, cut into 1 1/2-inch pieces
1/2 pound cleaned squid, cut crosswise into 1/2-inch rings
1/2 pound bay scallops, tough ligament removed from side if necessary
1 pound rock shrimp
1/2 cup small fresh basil leaves

Steps:

  • Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.
  • Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes.
  • Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.
  • Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven't opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.

7 SEAS SOUP



7 SEAS SOUP image

Categories     Soup/Stew     Fish

Yield 6

Number Of Ingredients 23

Guajillo sauce base:
3 cloves garlic, unpeeled
8 medium-large dried guajillo (or New Mexico) chilies, stemmed, seeded
1/2 C. water
1/2 t. dried oregano
1/8 t. freshly ground pepper
Pinch ground cumin
1 T. vegetable oil or olive oil
Soup:
3 quarts fish broth or chicken broth
2 large sprigs of epazote or cilantro
2 t. salt, about
Sugar
6 small boiling potatoes, cut into 3/4-inch chunks
2 C. diced zucchini or chayote
2 ears corn, shucked, cut crosswise into 3/4-inch rounds, optional
1 lb. tightly closed fresh mussels or clams, scrubbed, beards removed
1 1/2 to 2 1/2 lbs. boneless, skinless rockfish, bass or cod, cubed
12 medium-large shrimp, peeled, deveined
Toppings:
2/3 C. finely chopped white onion, rinsed under cold water, drained
1/2 C. loosely packed chopped cilantro
1 large lime, cut into wedges

Steps:

  • For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel. Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again. Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water. Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring, until reduced to a thick paste, about 5 minutes. For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add sugar if necessary. Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges

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Top Asked Questions

How do you cook Seven Seas casserole?
Swap the noodles for rice and try our Seven Seas Casserole, which combines tuna, cheese and Minute® Instant White Rice in a delicious entrée for your next meal or gathering. Preheat oven to 400°F. Combine soup, water, onion, salt and pepper in a medium saucepan.
What is Seven Seas casserole with Minute Rice?
Take your dinner seaside with our cheesy Seven Seas Casserole with Minute® Instant White Rice. With a mixture of cream of celery soup, onion, green peas and Cheddar cheese, it’s a fast meal that’s full of flavor.
How to cook shrimp and squid soup?
Add the shrimp, octopus, squid, mussels, crabs, tomato, and epazote and pour in the broth. Cover and increase the heat to high and bring to a boil. Reduce the heat to medium, keep covered, and let the soup simmer until the seafood is cooked, an additional 15 minutes.
What is the best seafood boil recipe?
Add the shrimp, octopus, squid, mussels, crabs, tomato, and epazote and pour in the broth. Cover and increase the heat to high and bring to a boil.

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