Seafood Soup Recipes

SEAFOOD SOUP

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.

SEAFOOD SOUP

Steps:

• Shell and devein shrimp, placing only shells in large saucepan. Rinse shrimp; drain.
• Pour 3 cups water over shells; bring to boil. Reduce heat; simmer, uncovered, 20 to 25 minutes, or until liquid is reduced in half.
• Strain liquid; discard shells and return stock to saucepan. Stir in tomatoes, corn, less sodium soy sauce, sherry and lemon juice; cover and bring to boil. Reduce heat; simmer 5 minutes.
• Add shrimp and scallops; simmer, uncovered, 2 minutes, stirring occasionally to break up tomatoes.
• Blend cornstarch and 1 Tbsp. water; stir into soup. Bring to boil; cook 1 minute, stirring constantly. Stir in green onion and pepper; serve immediately.

SUPER EASY SEAFOOD SOUP OF NECESSITY

Steps:

• Defrost seafood mix. Drain. Separate the squid from the rest of it.
• Put olive oil in pot; heat over medium.
• Chop onion and mince garlic. Add to oil. Saute, stirring, until onion starts to get translucent. Do not let the garlic or onions brown.
• Add the tomatoes, tomato sauce, chicken broth, oregano, thyme, bay leaf, sugar, pepper and Worcesterwhire. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes.
• Remove lid. Put in seafood mix (all except squid). Simmer 3 minutes. Add squid and simmer 1 or 2 more minutes. Seafood should be opaque; nothing should be translucent.