Seven Seas Soup Recipes

SEVEN SEAS CASSEROLE

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

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

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