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Chesapeake Ray Soup

smcki's picture
Maxwell has a great recipe for "hangover soup," featuring Chesapeake Ray. That's right, the stingray.
Ingredients
  Garlic cloves 3 , peeled and chopped
  Hot sauce 2 Dash, dashes
  Ground cumin 2 Teaspoon
  Diced carrots 1 Cup (16 tbs) (Medium)
  Fresh green beans 6 Ounce, diced
  Ray fillets 3 Pound, cut into medium pieces (Chesapeake)
  All purpose flour 1 Tablespoon
  Lard 1 Tablespoon (Shortening)
  Garlic cloves 3 Medium, peeled, chopped
  Tomatoes 1 Can (10 oz), chopped
  Chicken stock/Shrimp / fish stock 2 Cup (32 tbs)
  Hot sauce 2 Dash
  Dried oregano 1 Tablespoon
  Cumin 2 Teaspoon, ground
  Mild salsa 1 Cup (16 tbs)
  Celery stalk 1 Medium, diced
  Carrots 1 Cup (16 tbs), diced (Medium Size Carrots)
  Green beans 6 Ounce, diced
  Fish fillet 3 Pound, cut into medium size pieces (Chesapeake Ray Fillet)
Directions

MAKING
1. In a saucepan heat fat and mix flour to it stirring to make roux.
2. Add onions and garlic and cook until onion begins to clear and the roux is thick.
3. Add a can of fluffy diced tomatoes, some chicken stock or vegetable stock or both.
4. Stir and bring to a boil.
5. Season with oregano, cumin, chili tobasco sauce and celery and simmer a little bit.
6. Add mild salsa and stir.
7. Once it comes to a boil add diced carrots, green beans and stir simmering for about 10 minutes.
8. Cut the chesapeake ray wings into small pieces and add into the simmering soup.
9. Let it cook for about 5 to 7 minutes or until done.

SERVING
10. Ladle into a soup plate and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Dish: 
Soup
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
15

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