SEAFOOD SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. —Valerie Bradley, Beaverton, Oregon
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
Nutrition Facts : Calories 213 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 525mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat
NOODLE SOUP | SEAFOOD RECIPES | JAMIE OLIVER
This easy-to-make dish is the ultimate midweek comfort food, and full of fragrant Asian flavours
Total Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
- Bring the stock to boil in a large saucepan then reduce to a simmer.
- Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
- Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
- Divide the vermicelli between 4 bowls and ladle over the soup.
- Scatter the chilli and coriander on top and season with soy and lime juice.
Nutrition Facts : Calories 353 calories, FatContent 1.6 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 23.6 g protein, CarbohydrateContent 60.3 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.8 g fibre
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TOMATO SEAFOOD SOUP RECIPE: HOW TO MAKE IT
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Reviews 4.9
Total Time 45 minutes
Category Lunch
Cuisine North America, Mexican
Calories 163 calories per serving
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 321 calories per serving
- Place the prawns in a bowl of cold water so they start to defrost.
- Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
- Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins’ worth of water. Boil for 12 minutes, stirring everything occasionally.
- With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
- When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.
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