CRAWFISH SOUP RECIPES

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CIOPPINO RECIPE (FISH SOUP FROM CALIFORNIA) | EASY SEAFOOD ...



Cioppino Recipe (Fish Soup from California) | Easy Seafood ... image

Created in the late 1800s by Italian fisherman in the San Fransico Bay Area, Cioppino is a hearty delicious stew packed with fresh seafood in a rich tomato and wine broth. Our easy Cioppino recipe combines our fresh mussels, shrimp, and halibut, with vegetables, herbs, and dry white wine; for a taste as close to the original as you can get. Substitute cod for halibut for an equally delicious stew. You know that anything developed and eaten by fisherman has to be good! Serve with sourdough bread for a true taste of this California classic.

Provided by

Prep Time 010 minutes

Cook Time 050 minutes

Yield Serves 4 - 6

Number Of Ingredients 16

3 Tablespoons olive oil
1 fennel bulb, white part only, finely sliced
1 small onion, finely chopped
2 cloves garlic, finely sliced
1 teaspoon fennel seeds
½ teaspoon crushed red pepper
1 (14.5 ounce) can whole peeled tomatoes, in juice
4 cups fish stock, or vegetable stock
1 cup dry white wine
1 dozen littleneck clams
2 pound fresh mussels, rinsed with beards removed
1 pound fresh halibut, skin off and cubed
1 pound fresh gulf shrimp, peeled and deveined
½ cup fresh flat-leaf parsley, chopped
kosher salt
freshly ground black pepper

Steps:

  • 1. Heat the olive oil in a Dutch oven set over medium heat until hot. Add the fennel, onion, and a pinch of salt, sweating until softened, 6-8 minutes. 2. Add the garlic, fennel seeds, and crushed red pepper; cook and stir until fragrant, about 1 minute. 3. Stir in the tomatoes (and their juice), stock, wine, and some salt and pepper to taste. Bring to a boil and then reduce to a simmer; cook, stirring occasionally, for 30 minutes. 4. Add the clams, mussels, halibut, and shrimp to the soup; return to a simmer, cover, and cook until the clams and mussels have opened and the shrimp and fish are cooked through, about 5 minutes; discard any mussels that don't open. 5. Stir in the parsley and some salt and pepper to taste. Serve the cioppino straight from the Dutch oven.

CORN AND CRAWFISH CHOWDER SOUP | REALCAJUNRECIPES.COM: L…



Corn and Crawfish Chowder Soup | RealCajunRecipes.com: l… image

Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it's pieces of vegetables and seafood. It also usually includes milk, half-half  or cream, and gets some of its thickness from hearty vegetables, like potatoes.

Provided by Racheal LeMaire Tupper

Total Time 00:01:05

Prep Time 00:00:25

Cook Time 00:00:40

Yield 1

Number Of Ingredients 16

1 stick - 8 tbsp - butter or margarine
2 tbsp flour
1 onion, chopped
1 to 2 lbs peeled crawfish tails
1 quart milk or cream
2 cans cream corn
1 (15 oz) can whole kernel corn
1 (10 oz) can cream of potato soup
1 small bell pepper, chopped fine
1 stalk celery, chopped fine
2 cloves of garlic, chopped fine
1/2 cup chopped parsley
1/2 cup green onion
2 tsp Cajun seasoning
Pepper to taste
4 medium red potatoes parboiled (optional)

Steps:

  • In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.
  • Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
  • Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika -serve and enjoy!
  • Shrimp and crab meat maybe added or substituted.

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