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
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
SALMON AND SCALLOP SOUP
Steps:
- melt 2 T butter, cook 3/4 c shallots add smoked salmon, champagne bring to a boil add 2 cups clam juice, dill, taragon,& bay bring to boil, lower & simmer 10 min. add 2/3 c cream, bring to boil remove from heat and let stand 1 hour discard seasoning puree soup until smooth melt 2 T butter, add 3/4 c shallot, saute add bay scallops, saute 1 minute add vermouth & coriander, bring to boil add 1 cup clam juice & 2 c cream, bring to boil puree until smooth add soups together heat oil, season salmon & scallops cook salmon & scallops divide soup and put one scallop and one salmon top with caviar
ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER
Steps:
- Preheat the oven to 450 degrees F.
- Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
- Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
- Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.
SALMON AND SCALLOP SOUP
Number Of Ingredients 14
Steps:
- Saute e/4 cups shallots add smoked salmon and champagne. Bring to boil, add 2 cups of clam juice and the herbs. Bring to boil then reduce to simmer 10 minutes. Add 2/3 C cream, bring to boil then remove from heat for 1 hour at room temp. Discard herbs. Puree and strain into sauce pan. Saute remaining shallots in 2 TBS butter, increase heat to high add bay scallops, saute 1 minute. Add vermouth and coriander to boil. Add remaining 1 C clam juice and 2 cups cream. Bring to boil. Puree and strain. Stir into Salmon soup. Divide warm soup Saute salmon fillet and seas scallops. Place 1 salmon in bowl, top with one sea scallop and top with caviar
SALMON, SCALLOP AND MUSSEL SOUP
Posted for Scandinavian ZWT9 . Use a good quality fish stock for this recipe. Recipe will be gluten-free provided stock and cream are suitable
Provided by Jubes
Categories Norwegian
Time 25m
Yield 4 bowls seafood soup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
- Cut the salmon into 3-4cm cubes and lower into the stock.
- Add the scallops, chopped dill and the mussels.
- The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
- Sprinkle over some dill for presentation.
Nutrition Facts : Calories 442, Fat 30.8, SaturatedFat 16.1, Cholesterol 155.9, Sodium 657.1, Carbohydrate 4.5, Sugar 0.1, Protein 35.5
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