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RECIPES BOUILLABAISSE PSAROSOUPA KAKAVIA LAXSOPPA PARTAN BREE ASAPAO DE BACALAO MARISCADA CHINESE CRAB AND CORN SOUP DOMI CHIGAE TUNISIAN FISH SOUP CACCIUCCO ALLA LIVORNESE CLASSIC SHE CRAB SOUP LOBSTER BISQUE TAPADO JAMAICAN SEAFOOD SOUP BOUILLABAISSE 1/3 cup olive oil 1/8 teaspoon saffron 1 1/2 cups chopped onions 2 pounds assorted fish, cut in serving-sized pieces 2 cloves garlic, minced 1- 1 1/2-pound lobster cut up in the shell 2 cups chopped fresh tomatoes or drained canned tomatoes 3/4 pound raw shrimp, shelled an deveined 1 cup dry white wine 1/2 pound scallops 3 cups bottled clam juice 12 mussels or clams or both, scrubbed 1/2 teaspoon thyme 2 tablespoons chopped parsley 1/8 teaspoon crushed fennel seeds 1 bay leaf Heat the oil in a large kettle; sauté the onions and garlic 5 minutes. Add the tomatoes, wine, clam juice, bay leaf, thyme, fennel, and saffron. Bring to a boil and cook over low heat 30 minutes. Add the fish and seafood. Cook 20 minutes longer. Stir in the parsley, remove bay leaf. PSAROSOUPA KAKAVIA (Aegean Sea Chowder) 1 lb White fish -cut into 2-inch pieces 1/2 lb Clams 1/2 lb Crab 1/2 lb Lobster 1/2 lb Scallops 1/2 lb Mussels 1/2 lb Shrimp 1/2 lb Baby octopus 1/4 c Olive oil 3 Onions-chopped 2 Garlic cloves-crushed 2 lb Canned peeled tomatoes 1 cup Chopped mushrooms 4 Celery stalks-chopped 2 tsp Salt 1/8 tsp Cayenne pepper 1 Bay leaf 1/2 cup of red Wine 4 cups of Water Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad. LAXSOPPA Swedish Salmon Soup stock salmon trimmings (head, skin, tail, bones) 1 onion 1 leek (white part only) 1 large carrot 5 dill sprigs 5 parsley sprigs 1 whole bell pepper Cut the salmon trimmings into small pieces, rinse in cold water, place in a casserole, cover with cold water and bring it to a boil. Skim carefully, then add the vegetables and the spices. Let it simmer for 45 min, then strain the stock. Remove and set aside any salmon meat adhering to the head, tail or bones. Ingredients for the soup 1 tsp butter 1 tsp flour 1 l salmon stock 1/2 cup of cream 2 egg yolks 1 cup cooked and diced carrots 1 cup cooked baby peas chopped dill and parsley Melt the butter in a deep, heavy casserole over low heat, add the flour while stirring, then add the salmon stock. Bring to a boil and let simmer for 15 min. Whisk egg yolks and cream, add the mixture to the soup, followed by salt and pepper (if required). Finally, add the vegetables and any salmon meat that could be removed from the trimmings. PARTAN BREE (crab soup from Scotland) 3 cups Milk 1 cup Rice-uncooked 3 Anchovy fillets 1/2 pound Crabmeat-fresh or canned 3 cups Chicken stock Salt ground black pepper 1 cup Heavy cream Bring the milk almost to the boiling point in a heavy-bottomed saucepan/Add the rice and anchovy fillets/Simmer until the rice is well done/Remove from heat and add the crabmeat/Puree the soup in a blender or food processor/Return the pureed soup to a large saucepan and gradually stir in stock/ Season with salt and pepper to taste/Add the cream just before serving. ASAPAO DE BACALAO (salt cod soup from Puerto Rico) 1lb dried codfish-soaked for 24 hours 1/2 cup of sofrito 1-8oz can of tomato sauce 4 tbls of tomato paste 2 quarts of cold water 1 small jar of green olives Salt and pepper to taste 4 tbls of olive oil 1 cup of long grain rice Remove codfish from package and rinse under cold water for a few minutes. Place in a large covered bowl covered with cold water and leave over night.When you are ready to prepare the dish rinse the codfish under cold water once more and set aside. In a large heavy pot add olive oil and bring up to heat. When you see the oil start to smoke add the sofrito and stir, add tomato paste and oregano stir once again. When the mixture starts to bubble add tomato sauce and stir. It is very important that you stir the mixture when adding the ingredients so that it does not burn. Next add the olives and then the codfish making sure to flake it. Now add water and bring to a boil. Once it comes to a boil lower the flame and allow it to simmer. This would be a good time to taste and adjust as needed. If you find that it has sufficient salt just add pepper. Check that you have enough liquid if not you can add more don't worry remember this going to be a soup. At this point you can add the rice and bring up the heat until it starts to boil. Now lower the heat and let simmer. You will know it is done when you see that the rice is nice and soft. If you find that it is too thick you add a can of chicken broth. MARISCADA Brazilian Fish Stew 12 Clams 1 lb Mussels 2 tbls olive oil 1 Large onion-diced 2 Large ripe tomatoes-peeled,Seeded,and chopped 2 Cloves garlic-minced 1 Sprig fresh cilantro-minced Salt& black pepper to taste Cayenne pepper to taste Pinch of saffron threads 4 lb Fresh codfish fillets, cut-into serving-size pieces 1 lb Jumbob shrimp-peeled, deveined 1/2 lb Fresh crabmeat, picked over-for cartilage Clean the clams by scrubbing them thoroughly with a wire brush, removing any beard or barnacles. Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt. Allow the clams to remain for 20 minutes during which time they will expel the sand inside. Continue this process, changing the water at least two more times. The mussels are cleaned in a similar manner,but you must leave them in the water for at least 2 hours. Throw away any clams or mussels that float or are not tightly closed.Heat the olive oil in the bottom of a large, heavy saucepan over medium heat. Add the onion, tomatoes, garlic, coriander, salt,peppers, and saffron and cook, stirring, until the onions have softened, but are not brown. Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Chinese Crab & Corn Soup 16 oz Frozen Whole Corn 1 tb Cornstarch 1/4 cup Water 3-10 1/4 oz cans of Chicken Broth 1 tsp Ginger root 1/2 lb Fresh Crabmeat 1/3 cup Minced Green Onions 1/2 tsp Salt 1/8 tsp White Pepper 1 tsp Rice Vinegar Position Knife Blade in Processor/Add Half the Corn/Process Until Finely Chopped/Add Remaining Corn,Stir Well & Set Aside/ Combine Cornstarch & Water in A Small Bowl/Stir Well & Set Aside/Combine Chicken Broth & Ginger root in A Large Saucepan,and Bring To A Boil/Add Corn, Cornstarch Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar/Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Minutes. DOMI CHIGAE Korean Hot red snapper soup 1/4 lbs Lean beef 1 1/2 lbs Red snapper 2 Scallions 2 Cloves garlic 1/2 Cake bean curd 2 cups Water 2 tbsp Kochu Chang Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 ˝-inch widths, leaving the bones inside. Cut the scallions into 2-inch cubes. Arrange the pieces of fish on the bottom of a pot. Add the scallions, then the beef. Now add the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes. Just before serving add the bean curd and cook for 3 minutes. Variation: instead of red snapper, use a 1 ˝ to 2-pound sea bass, or a 1-pound codfish, or 2 small lobsters. TUNISIAN FISH SOUP 4 cups water 1 pound potatoes, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices 2 medium tomatoes, peeled, quartered 3 garlic cloves, chopped 2 tablespoons chopped fresh mint 1 1/2 tablespoons fresh lemon juice 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon dried crushed red pepper 1/3 cup plus 1 tablespoon finely chopped cilantro or parsley 1 pound 1-inch-thick firm white fish fillets (such as cod, haddock or sea bass) 3 tablespoons olive oil Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve. CACCIUCCO ALLA LIVORNESE 1/2 cup olive oil 2 cloves of chopped garlic 1 lb. of shrimp - cut into pieces 1/2 lb. of cleaned chopped squid 1/2 lb. of scallops 1 lb. of your favorite fish (cod, halibut, whiting - whatever) 1/2 cup white wine 2 tbl of tomatoe paste 3 cups of water Heat olive oil in a soup pot, add garlic and brown - add shrimp and squid and saute until squid is tender - add wine and continue cooking until wine evaporates - add the tomatoe paste, the water, and the salt and cook for a few minutes - add the rest of the fish and cook for 15 minutes - if you need to add more water go ahead - pour this over some day old bread in soup bowls, and enjoy! Classic She Crab Soup 3 tablespoons margarine 1 green onion, minced 1 stalk celery, chopped 2 tablespoons all-purpose flour 2 cups fish stock 2 cups milk 2 cups heavy whipping cream 1 1/2 pounds crabmeat, flaked 1/4 cup sherry 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 2 cups hard-cooked eggs (optional) 1/2 teaspoon paprika 6 slices lemon (optional) Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.2Press the yolks of hard-boiled eggs through a sieve and set aside.3In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.4Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.5Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice. Lobster Bisque 1 cup chicken broth 2 medium slices onion 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1/2 teaspoon salt 1 pound cooked and cubed lobster meat 1/2 teaspoon Worcestershire sauce 1 pinch ground cayenne pepper In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.2In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.3Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled. Tapado 2 cups coconut milk 1 small onion 1 medium red bell pepper 2 pounds red snapper fillets, sea bass, or tilefish 1 pound medium shrimp 1 tablespoon corn oil 1 teaspoon dried oregano 1/4 teaspoon achiote (annatto) (optional) 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium banana 1 medium tomato 3 tablespoons minced cilantro leaves Peel and thinly slice the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp. Heat the corn oil in a large skillet. Add the onion and red pepper and sauté over medium heat until softened, about 1 minute. Add the Coconut Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring liquid to a boil and then simmer over low heat until slightly thickened, about 5 minutes. Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes.Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice(3/4 cup) and add it to the soup along with the banana. Simmer the soup until the banana and tomato are just cooked, 5 minutes. (Can cover and refrigerate up to 4 hours.)Reheat the soup if made in advance. Stir in the cilantro. Serves 4 to 6 Jamaican Seafood Soup 2 slices apple-smoked or regular bacon, chopped 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced leeks 2 Tbsp. brown sugar 1 Tbsp. Jamaican jerk seasoning Pinch cayenne pepper 2 cups fish stock 1 pound plum tomatoes, diced 2 Tbsp. minced tarragon Salt 1-2 Tbsp. butter 3 ounces medium shrimp, peeled, deveined and coarsely chopped 3 ounces snapper, mahimahi or grouper, coarsely chopped 3 ounces stone crab meat or other crab, flaked Small croutons, for garnish (optional) Sliced green onions, for garnish (optional) In a large saucepan, cook the bacon until lightly crisped. Add the onions, celery and leeks and cook over medium-low heat until translucent, 10 to15 minutes. Add the brown sugar and cook 3 minutes longer. Stir in the jerk seasoning and cayenne. Cook, stirring, for 1 minute, then add the fish stock and tomatoes. Bring just to a boil, then lower the heat and simmer uncovered for 30 minutes. Add the tarragon and salt to taste; cover to keep hot. Heat the butter in a medium skillet, add the shrimp and fish and cook over medium heat until just opaque through. Add the crab and stir gently until heated. Distribute the seafood among shallow soup bowls. Ladle the hot soup base over and garnish with croutons and green onions, if desired. Servings per Recipe: 2-4 |