Bayou Fish Soup Food

FISHERMAN'S STOUP

Steps:

• For the seafood base: Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste.
• For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally. Deglaze the pot with beer. Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make-ahead meal.
• To reheat: Reheat over medium-high heat. Crust up and warm bread in a hot oven. When the stoup comes to a boil, fold or nestle the cod and scallops into the liquid, and return to a bubble, cook for 5 to 6 minutes, until the fish is opaque and cooked through, then turn off the heat. Serve immediately with lots of bread for mopping.

WONDERFUL SEAFOOD STEW

Steps:

• Thaw fish and shrimp, if frozen.
• Rinse fish and shrimp; pat dry.
• Cut the fish into 1-inch pieces.
• Cover and chill fish pieces and shrimp until needed.
• In a large saucepan heat olive oil over medium-high heat.
• Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
• Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
• Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
• Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
• Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
• Remove the bay leaves before serving.

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

CIOPPINO

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

BAYOU FISH FILLETS

Steps:

• Stir together cornbread mix and Creole seasoning until blended.
• Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
• Fry fillets in canola oil 1 to 1 1/2 minutes on each side or until golden. Drain on a wire rack over paper towels.

CREAM OF CRAWFISH BOIL SOUP

Steps:

• Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
• In a soup pot, saute the flour in butter, but do not brown it.
• Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.
• Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.
• Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
• Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.

SIMPLE SPICY FISH STEW

Steps:

• Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

BAYOU FISH SOUP

Steps:

• Cut fish into 1-inch pieces; set aside. Combine broth, mushrooms, zucchini, onion, and Cajun seasoning in a large saucepan. Bring to a boil; reduce heat. Simmer, covered, 10 minutes or until vegetables are tender. Stir in fish (or shrimp) and tomatoes. Bring to a boil; reduce heat. Simmer, covered, 4-5 minutes or until fish flakes easily with a fork or shrimp turn opaque. Remove saucepan from heat. Stir in lemon juice.