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Cary's Seafood Soup
Seafood Soup |
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16 ounces of chicken broth
16 ounces of tomato sauce
juice of 2 limes plus equal amount of fish sauce (appx 3 ounces each)
3 cups water (add more if needed)
1 large potato, peeled and diced
1 large carrot, sliced
8 cloves garlic, chopped
4-5 shallots or 1 onion, diced
1/4 cup cilantro, chopped
2 jalapeno peppers, chopped
1/2 sweet red pepper, diced
1 Tbsp. ground oregano
1 tsp. ground basil
Salt and pepper to taste
2 Tbsp. butter
1/2 pound fish, cut in bite size pieces
1/2 can (about 6 ounces) of baby clams
1/2 pound shrimp, shelled
1/2 pound scallops, shelled
1 pound crab legs cut in pieces
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Bring vegetables, spices, and liquids to a boil and reduce to simmer. Cook until tender, but do not overcook.
Add seafood and butter and cook until seafood is done. turn off heat and let stand awhile while the flavors come together. Add Louisiana hot pepper sauce if needed. Heat and serve with lemon wedges, crackers or crusty bread.
This soup could be made using clams, muscles, and shrimp in the shell, but it is a bit more difficult to eat.
Substitute chicken broth and water with fish broth for a stronger seafood flavor.
Try variations to this recipe using oysters, octopus, stewed tomatoes, white wine, lemon juice, corn, bacon, sausage, green beans or celery.
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Preparation Time: 70 minutes |
Serves: 10 |
| Recipe Origin: United States |
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Submitted by: |
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Cary Hershberger
California
United States |
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| This recipe has been viewed 4535 times. |
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