HOW TO MAKE SEAFOOD SOUP RECIPES

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SEAFOOD SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Seafood Soup Recipe: How to Make It - Taste of Home image

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

1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley

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



Noodle Soup | Seafood Recipes | Jamie Oliver image

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

4 spring onions
1 stick of lemongrass optional
2 cloves of garlic
2 fresh red chillies
a few sprigs of fresh coriander
1 litre organic chicken stock
1 bok choy
225 g raw frozen prawns (defrosted), from sustainable sources
300 g ready-prepared rice vermicelli
1 splash of soy sauce
½ a lime

Steps:

    1. 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.
    2. Bring the stock to boil in a large saucepan then reduce to a simmer.
    3. 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.
    4. Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
    5. Divide the vermicelli between 4 bowls and ladle over the soup.
    6. 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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