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
CIOPPINO
Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
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.
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
SEAFOOD SOUP
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. -Valerie Bradley, Beaverton, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
Nutrition Facts : Calories 213 calories, Fat 9g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 525mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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