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Seafood Soup

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The seafood soup is a mixed soup made with a medley of seafood along with fresh vegetables. Flavored an cooked in a generous amount of white wine, the seafood soup is flavored with clam juice and bay leaf, the seafood soup is mild flavored with the hint of wine in it.
Ingredients
  Fish stock 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Small fish/Fish trimmings as heads, tails and bones of mild ocean fish / lobster and shrimp shells 1 1⁄2 Pound, cleaned
  Cold water 3 Cup (48 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Peppercorns 3
  Parsley sprigs 4
  Clam juice 1 Cup (16 tbs)
Directions

Wash fish or trimmings in cold water; drain.
Combine water, vegetables, and wine in heavy saucepan.
Tie bay leaf, peppercorns, and parsley in small piece of cheesecloth.
Add seasonings and fish to water and vegetables; bring to boil over moderate heat.
Cook, uncovered, 20 to 30 minutes.
Strain stock; add clam juice.
Reserve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Fish

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