Salmon Scallop And Mussel Soup Recipes

SALMON, SCALLOP AND MUSSEL SOUP

Salmon, Scallop and Mussel Soup image

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

Ingredients

800 ml fish stock
400 g salmon fillets, skinned and boned
8 scallops
1 tablespoon dill, chopped
12 mussels
250 ml double cream

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

CIOPPINO

Cioppino image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 55m

Yield 13

Number Of Ingredients 18

Ingredients

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

Steps:

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g

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