SHELLFISH SOUP
This soup recipe celebrates seafood in all its glory. Luscious mussels and clams, cooked in white wine, finished with croutons and garlic mayonaise
Provided by Tom Kerridge
Categories Soup, Starter, Supper
Time 55m
Number Of Ingredients 23
Steps:
- First, throw out any mussels and clams with broken or open shells. Heat a large saucepan over a high heat and, once smoking, add the mussels, clams and white wine. Cover with a tight-fitting lid and rapidly steam for 3 mins. Once the shells have opened, tip the shellfish into a colander lined with muslin cloth, with a bowl underneath to catch the full- flavoured shellfish stock. Discard any mussels or clams that have not opened.
- Heat the oil in the saucepan and add the onion, fennel, carrot and garlic. Cook until softened and browned, about 12 mins, then add the saffron and shellfish stock. Simmer for 5 mins to infuse the saffron. Add the Pernod, tomatoes and 100ml water, and simmer for 5 mins more.
- Heat oven to 180C/160C fan/gas 4. Pick the clams and mussels from the shells, reserving some for presentation, and set aside.
- To make the mayonnaise, put the mustard, vinegar, egg yolk and garlic in a bowl. Use a stick blender to blitz while slowly drizzling in both oils until thick and glossy. This will take about 5 mins. Chill until needed.
- For the croutons, thinly slice the baguette and lay on a large baking tray. Drizzle with a little olive oil and a pinch of flaky sea salt. Bake in the oven for 12-14 mins until golden and crisp.
- Once the soup has thickened, transfer to a blender and blitz until very smooth, then pass through a fine sieve. Finish with the brandy, Tabasco and lemon juice. Taste and adjust the seasoning.
- To serve, return the soup to the heat to warm through, then drop in the mussels and clams for 1 min. Ladle the soup into two large bowls, drizzle with a little olive oil, and serve the croutons and garlic mayonnaise on the side.
Nutrition Facts : Calories 805 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
JAPANESE-STYLE SHELLFISH SOUP
Provided by Bryan Miller And Pierre Franey
Categories soups and stews, appetizer
Time 20m
Yield Six servings
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, combine the mussels, shallots and white wine, and steam, covered, until all the mussels open, about five minutes. Strain the mussels, discarding any that remain closed. Remove the mussel meat from the shells, reserving 12 mussels on the half shell for garnish, and set aside. Reserve the cooking liquid. There should be about two and one-half cups.
- In a large pot over high heat, combine the fish stock with two cups of mussel broth. Add the saffron, carrots, celery, pasta and mushrooms, and bring to a boil. Reduce the heat and simmer for three minutes.
- Add the monkfish to the broth, return to a boil, and lower the heat to simmer for one minute. Add the shrimp, scallions and mussel meat, and cook for one minute.
- Place two mussels on the half shell in each of six bowls. Ladle equal portions of the soup over the mussels and serve immediately.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 1108 milligrams, Sugar 2 grams, TransFat 0 grams
SOUTHEAST ASIAN FISH SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
- Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.
Nutrition Facts : Calories 139 calorie, Fat 2 grams, SaturatedFat 0.5 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 26 grams
JAPANESE FISH STEW
For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood.
Provided by Aunt Cookie
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
- Trim and discard the mushroom stems. Slice the caps.
- Sauté the onion in the oil, in a large soup pot for a few minutes.
- Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
- Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
- Add the fish and mushrooms, simmering for 5-7 more minutes.
- Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
- Add the snow peas and scallions, and serve.
Nutrition Facts : Calories 220.2, Fat 10.6, SaturatedFat 1.7, Cholesterol 2.4, Sodium 1482.2, Carbohydrate 23.5, Fiber 3.1, Sugar 7.7, Protein 5.8
ELEGANT JAPANESE SOUP
Be sure to use clear full flavored broth. Personally I like to add the carrots & mushrooms into the bowl of steaming broth without simmering them first , personal preference. This is such an attractive, easy to make, light soup that is just perfect for the start of an Oriental meal or with any meal. Substitute strands of cooked Chicken instead of the seafood. See footnore at bottom of recipe for clarifying broth
Provided by Bergy
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring your broth to a boil.
- Add Mushrooms& Carrots simmer for 2 minutes.
- Add raw prawns& Scallops, simmer until the prawns are just pink.
- Stir in the lemon juice, Soy& Sherry.
- Strain the broth into 6 soup bowls and artistically arrange some carrots, mushrooms, 2 prawns, 2 scallops.
- a slice of lemon and a green onion in each bowl- Serve.
- N.B ***To clarify Broth:Whisk an egg white into one cup cool broth, Whisk this mixture into the rest of the cooled broth, heat to boiling whisking the entire time. When the broth comes to a boil remove from heat and let it rest 20 minutes. then scoop off the frothy top and you will have beautiful clear broth.
Nutrition Facts : Calories 87.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 18, Sodium 1375.8, Carbohydrate 6, Fiber 1.1, Sugar 2.5, Protein 10
SHELLFISH SOUP
A substantial soup which is a meal in itself. I haven't made this yet, but am posting for safe-keeping.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 25
Steps:
- Firstly make the Rouilly. Mix the chilli paste with tomato puree and breadcrumbs. Fold in the olive oil, then mayonnaise. Finish with the lemon juice and season with salt and pepper.
- Now make the soup. Heat a large heavy based saucepan to a high heat, add mussels and pipis and the first measure of wine. Cover with a lid and steam until the shellfish are open. Remove from pan, pass the cooking juices through a fine sieve and place to one side. Cover the shellfish with cling-film while they are cooling to prevent them drying out.
- Wipe the saucepan clean and heat to medium. Drizzle with a little olive oil and gently sweat the onions, garlic, leeks, chilli and bayleaf until soft. Add the second measure of white wine and reduce until all the liquid has evaporated, then add the chopped tomatoes and juice. Bring to a simmer and cook for 25 minutes. Add the fish stock, saved cooking liquid and diced potatoes. Simmer until the potatoes are cooked. Season with salt, pepper and lemon juice.
- Bring the soup back to the boil, add the white fish and cook for 2 minutes. Place 2 mussels and 2 pips, in the shell, in each bowl, then ladle the soup over the top of the shellfish. Sprinkle with parsley.
- Serve with toasted ciabatta, rouilly, grated provolone, either on the soup or on the side.
Nutrition Facts : Calories 419, Fat 19.3, SaturatedFat 4.1, Cholesterol 21.8, Sodium 623.5, Carbohydrate 41.4, Fiber 6.7, Sugar 10.3, Protein 14.4
More about "japanese style shellfish soup food"
12 AMAZING JAPANESE SEAFOOD RECIPES - KOBE JONES
From kobejones.com.au
SHELLFISH CUISINE AND SEAFOOD CUISINE | LIVE JAPAN TRAVEL …
From livejapan.com
JAPANESE SOUPS AND STEWS | ALLRECIPES
From allrecipes.com
10 BEST JAPANESE SEAFOOD SOUP RECIPES - YUMMLY
From yummly.com
THE 10 BEST TRADITIONAL JAPANESE FOODS AND DISHES
From theculturetrip.com
JAPANESE SEAFOOD STEW - FINE DINING LOVERS
From finedininglovers.com
10 BEST ASIAN SEAFOOD SOUP RECIPES - YUMMLY
From yummly.com
JAPANESE DONABE CLAY POT SEAFOOD SOUP - GRITS AND CHOPSTICKS
From gritsandchopsticks.com
25 DELICIOUS JAPANESE RECIPE IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
15 FAVORITE JAPANESE HOT POTS, SOUPS & STEWS - JUST ONE COOKBOOK
From justonecookbook.com
8,375 JAPANESE SEAFOOD SOUP PHOTOS - FREE & ROYALTY-FREE STOCK …
From dreamstime.com
JAPANESE RECIPES FOR SOUPS - JAPAN CENTRE
From japancentre.com
JAPANESE STYLE FISH SOUP - LUCY LOVES TO EAT
From lucylovestoeat.com
3 MOST POPULAR JAPANESE SEAFOOD SOUPS - TASTEATLAS
From tasteatlas.com
RECIPE SEAFOOD SOUP :: IMPORTFOOD
From importfood.com
10 BEST JAPANESE SEAFOOD SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
28 EASY JAPANESE RECIPES EVERYONE CAN MAKE - JUST ONE COOKBOOK
From justonecookbook.com
SPICY KOREAN SEAFOOD SOUP RECIPE - SERIOUS EATS
From seriouseats.com
JAPANESE CLAM SOUP WITH CLEAR BROTH RECIPE - THE SPRUCE EATS
From thespruceeats.com
JAPANESE PRAWN, SCALLOP AND NOODLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
USHIO JIRU (CLEAR FISH SOUP) - JAPANESE FOOD - NHK
From nhk.or.jp
SHELLFISH SOUP RECIPE BY CHEF.JULISSA | IFOOD.TV
From ifood.tv
LET'S EXPERIENCE JAPAN - GURUNAVI JAPAN'S LARGEST GOURMET
From gurunavi.com
JJAMPPONG (KOREAN SPICY SEAFOOD NOODLE SOUP) - MY KOREAN …
From mykoreankitchen.com
JAPANESE STREET FOOD - SURF CLAM SASHIMI SEAFOOD SOUP …
From youtube.com
SHELLFISH SOUP RECIPE BY FRENCH.RECIPES | IFOOD.TV
LIST OF JAPANESE SOUPS AND STEWS - WIKIPEDIA
From en.wikipedia.org
10 BEST JAPANESE SEAFOOD SOUP RECIPES - YUMMLY
From yummly.co.uk
30 MUST-TRY JAPANESE FOODS - JAPAN CENTRE
From japancentre.com
RESTAURANT STYLE SEAFOOD SOUP RECIPE - CHEF DENNIS
From askchefdennis.com
CLOSE UP SHOT OF JAPANESE STYLE SHELLFISH SOUP. | CANSTOCK
From canstockphoto.com
SEAFOOD & TOFU SOUP (QUICK CHINESE SOUP) - CHRISTINE'S RECIPES
From en.christinesrecipes.com
501 JAPANESE SHELLFISH SOUP PHOTOS - FREE & ROYALTY-FREE STOCK …
From dreamstime.com
JAPANESE SPICY SEAFOOD SOUP RECIPES | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
JAPANESE-STYLE SHELLFISH SOUP - DINING AND COOKING
From diningandcooking.com
10 MOST POPULAR JAPANESE SEAFOOD DISHES - TASTEATLAS
From tasteatlas.com
JAPANESE-STYLE SHELLFISH FOOD SHIMACHO, IZU - TRIPADVISOR.CA
From tripadvisor.ca
JAPANESE SEAFOOD SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SEAFOOD SOUP - JAPANESE STYLE - COSMOPOLITAN CURRYMANIA
From cosmopolitancurrymania.com
THE 5 MOST POPULAR AND EASIEST JAPANESE HOT POT RECIPES
From questionjapan.com
JAPANESE SUPERFOOD MISO SOUP - THE WOKS OF LIFE
From thewoksoflife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love