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Seafood Soup

food.master's picture
This seafood soup recipe is prepared with fresh seafish, shrimp, mussels, oysters and vegetables with herbs for flavor. Cooked in milk, and white wine with mushrooms, parsley, taragon and onions, the seafood soup is seasoned to taste and is best served hot.
Ingredients
  Minced onion 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Milk/3 cups milk plus 2 cups light cream 5 Cup (80 tbs)
  Tarragon/Mixed herbs 1 Teaspoon
  Finely chopped parsley 2 Tablespoon
  Mackerel fish/Halibut / other fish 1 Pound (Fresh Or Frozen)
  Scallops 1⁄2 Pound (Fresh Or Frozen)
  Cornstarch 4 Tablespoon
  Cold milk 1⁄2 Cup (8 tbs)
  Canned small deveined shrimp 5 Ounce (1 Can)
  Canned clams/1 cup canned grey mussels plus 1 cup large orange mussels from glass jar 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Canned smoked oysters 5 Ounce (1 Can)
  Drained capers 1⁄2 Cup (8 tbs)
  Dry white wine/3 tablespoon lemon juice plus 5 tablespoon water 1⁄2 Cup (8 tbs)
Directions

Stir fry the onion, mushrooms and celery slowly in hot butter for about 5 minutes.
Scald the 5 cups milk in a deep 3 quart saucepan with the sau teed vegetables, tarragon and parsley.
Add fish, cut in 3 or 4 pieces and the scallops.
Simmer until fish and seal ops are just cooked.
Remove from heat and drain saving all the liquid and flavorings.
Cool the fish slightly and remove and discard any skin and bones, then break or cut into 3/4 inch pieces.
Heat the liquid again and stir in a smooth mixture of cornstarch and cold milk.
Cook and stir until smoothly thickened and no raw flavor of starch remains.
Add drained shrimp, clams and oysters, then stir in the fish pieces, scallops, drained vegetable mixture and wine.
Reheat thoroughly and season to taste.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Party

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