Soups make a great option fi you are looking for a meal which is healthy, easy to cook and can be eaten year around. This is an article “Seafood Recipes Seafood Soup For A Healthy Meal” is about making Seafood Soup. There is also information regarding making stock for cooking. There are additional resources at the end of this article.
Seafood Recipes Seafood Soup For A Healthy Meal
In the winter a good hot meal feels good and in the summer sometimes a little soup and a sandwich will hit the spot. This is a recipe that will work in both cases.
Cooking seafood soup is probably best done when it is cool or when you are in a kitchen that has a good cooling system. This is not a fast food meal. It can however be prepared and then frozen for later. This is dish that is substantial but not too thick and heavy so it works for all seasons.
You can substitute different seafood options for the ones listed. It depends on what is available in your area. I like to use fresh seafood when possible. Since I live in Louisiana getting seafood right off the boat is not difficult.
I used some chili flakes to give it a kick and for a smoky Italian touch some pancetta. Potatoes gives it some depth. The addition of Pernod or Countreau, which I have for my Margaritas, will add a sweet taste. This is not required so don’t go out an buy simply for this soup.
All Season Seafood Soup
Three tablespoons of extra virgin olive oil
One to One and a half cups of cubed pancetta or bacon
Two medium sized potatoes, peeled and then diced
Two fennel bulbs, remove the outer layer, then slice thin,save the tops
One large yellow onion, chop it up
Four cloves of garlic, peel and then crush
Two cups of dry white wine
Two teaspoons of sweet paprika
A pinch of dried red chili flakes or to taste
A pinch saffron threads or to taste
One tablespoon of freshly grated orange zest
Two bay leaves
Two tablespoons of fresh parsley leaves chopped up
Two large sprigs of fresh thyme, use the leaves only
Two teaspoons of salt
One teaspoon of freshly ground black pepper
One 28-ounce can of crushed tomatoes
Four cups of fish stock you can use store-bought or make your own using the recipe below
Three tablespoons Pernod or Cointreau, not necessary but a great option
One to One and a half lbs of cleaned oysters in the shell this should equal about 24
One to one and a half lbs of fresh shrimp, remove the shells and veins. Set the heads and shells aside to use for the stock
One lb of squid, mix the body portions and tentacles cut the bodies into 1/4” ringed slices
First get a large saucepan to heat your extra virgin olive oil. Cook while adding the pancetta and stiring constantly until the pancetta starts to turn brown. Then add the onions, galice and fennel and cook over a low to medium heat until the onions start to soften which should take around seven minutes.
Then, add the wine and scrape the bottom to losen any brown bits from the bottom of the pan. Next stir in the orange zest, parsley, paprika, saffron, bay leaves, paprika, salt and pepper and chili flakes,thyme. Then cook for 1 additional minute.
Next add in your seafood stock and your tomatoes, increase the heat to bring the soup to a boil, and then at that point lower the heat. Cover the soup and allow to simmer for 15 minutes. Next stir in the alcohol allow to cook for 5 more minutes. Next uncover and add your oysters, shrimp and squid. Again bring the soup to a boil then lower the heat, cover, and simmer gently, for the next 5 minutes stir on occasion. Do not over cook at this point or the seafood will become rubbery. Discard the bay leaves.
Serve in deep bowls and serve with warm bread with garlic or sweet butter or as a side to a sandwich. Enjoy!
Homemade Fish Stock about two quarts
Five cups of shells and shrimp heads from about one and half lbs of whole shrimp. You can also use crushed crab shells
Two tablespoons of extra virgin olive oil
Two cups of chopped onions
One cup of chopped celery ribs
One cup of chopped unpeeled carrots
Four peeled and crushed garlic cloves
Five springs of fresh thyme
Five Italian parsley stems
Two dried bay leaves
One tablespoon of whole black peppercorns
One quarter cup of tomato paste
One half cup dry white wine
Two quarts boiling water
First you will rinse the shrimp heads and shells in cold water and drain.
Now, heat the olive oil in a stockpot over medium heat. Add the onions, celery, carrots, garlic, thyme, parsley, bay leaves, and peppercorns, and cook, stirring occasionally, until the onions are translucent and the other vegetables soften, about 8 minutes.
Next add your shrimp heads and shells, stir, and let the mixture sizzle for a few seconds. Add the tomato paste and wine. Stir once, cover, and cook for about a minute, shaking the pot once or twice.
Then carefully pour in some water and bring mixture to a boil, then lower the heat and simmer, uncovered, skimming the surface and discarding any foam that builds up. Simmer over low heat for 45 minutes to an hour, checking for a deep color and rich seafood flavor. Add salt if needed toward the end of cooking.
Lastly, cool in an ice-bath and refrigerate or freeze if not using immediately.
This stock can be used in a variety of dishes and is good to keep on hand in your freezer.