MEXICAN SEAFOOD SOUP RECIPES

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TOMATO SEAFOOD SOUP RECIPE: HOW TO MAKE IT



Tomato Seafood Soup Recipe: How to Make It image

We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. —Mary Adams, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Steps:

  • 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.

Nutrition Facts : Calories 163 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 850mg sodium, CarbohydrateContent 16g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

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

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