Fishing

This thread will be for Seafood Soups and Fish Chowder Recipes only. Please check other threads for the other soup types.


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1 medium yellow onion, coarsely chopped

1/4 pound bacon, coarsely chopped

1 tablespoon chipotle peppers in adobo, coarsely chopped (See note:)

10 ears of corn on the cob, removed from the cob with a knife

2 quarts water

1 quart heavy cream (whipping cream may be substituted, but not whipped cream)

3 ounces olive oil

2 tablespoons unsalted butter

8 ounces rock shrimp

4 tablespoons finely cut chives

Salt and ground white pepper to taste

Directions: In a large pot, about 4 to 6 quarts, combine onions, bacon, corn and chipotle peppers and cook over medium to high heat until everything is translucent, approximately 10 minutes. Add water and simmer for about 20 minutes. Transfer to a blender and puree in small batches. Return the pureed mixture back to the pot and add heavy cream. Simmer for another 10 minutes. Strain the mixture through a medium-hole strainer. It is very important not to use too fine a strainer! Season with salt and white pepper to taste.

In a medium-size saute pan, heat the butter over medium to high heat and add the rock shrimp. Cook shrimp until they are firm to the touch, about 3 minutes. Divide the shrimp into 8 soup bowls. Pour in the soup and garnish with the chives. Serve immediately and enjoy.

Note: Chipotle Peppers in Adobo are sold in 3 ounce cans in the ethnic aisle of your favorite grocery store. Adobo simply means packed in vinegar, and, in some cases, various herbs. Chipotle Peppers are smoked jalapenos.


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1 oz. salt pork finely chopped

1 large yellow onion chopped

1 1/2 T. flour

1 8 oz. bottle clam juice

1 1/2 C. milk

2 large potatoes peeled and chopped

12 oz. fresh skinned haddock

salt and pepper to taste

In a large saucepan, cook salt pork for 2 - 3 minutes. Add onions and cook until onion is softened, not browned.

Blend in flour. Gradually add clam juice, whisking to combine. Add potatoes and bring to a simmer. Stir in milk. Cook until potatoes are tender. Do not boil or milk will curdle.

Add the haddock. Cook until the haddock will flake easily with a fork.

Serves 4.


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4 qts. littleneck clams (about 1 2/3 cups cooked and chopped)

1 clove garlic, chopped

1 C. water

2 oz. salt pork, finely chopped

2 C. chopped onions

3 T. flour

1 1/2 lbs. potatoes, peeled, and diced into 1/2-inch cubes

4 1/2 C. clam broth

3 C. fish stock (you can use bottled clam juice)

2 C. light cream

Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside.

Filter the clam broth either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings (crisp, brown pieces) and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes. lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.

Serves 8.


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1 Dungeness crab, cooked and cleaned

3 C. chicken stock

3 T. butter

4 leeks, white part only, thoroughly cleaned and sliced into thin rounds

1 small yellow onion, peeled and diced

2 lbs. (about 4 large) russet potatoes, peeled and thinly sliced

3 C. water

1 C. heavy cream

kosher salt

white pepper in a mill

lemon-scented olive oil

1 T. fresh lemon zest, minced or grated

1 T. fresh snipped chives or minced Italian parsley

Crack the crab shells and pick out the meat, being careful to leave the legs intact. Put the body meat in a bowl, set the leg meat on top, cover, and chill until ready to serve. Save the shells.

Pour the chicken broth or stock into a medium soup pot, add 3 cups of water and the crab shells. Bring to a boil over high heat, reduce the heat to low, and simmer for 20 minutes. Strain the liquid and discard the shells.

In a large heavy pot, melt the butter until it is foamy, add the leeks, and sauté over medium-low heat until they are wilted. Add the onion, and sauté until soft and fragrant, about 12 minutes. Add the potatoes, sauté 2 minutes, pour in the crab shell stock, bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 to 20 minutes.

Using an immersion blender, thoroughly purée the soup. (Alternately, pass through a food mill or purée it in a blender). Strain through a sieve and refrigerate until thoroughly chilled, at least two hours.

Remove from the refrigerator, add the cream, taste, and season with salt and white pepper. Fold in the body meat of the crab and ladle into chilled soup plates. Set one or two crab legs on top of each serving of soup, and drizzle with a little of the olive oil. Sprinkle with lemon zest and chives, and serve immediately.

Serves 4 - 6.


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2 (15 1/4 oz.) cans cream-style corn

1 (15 1/4 oz.) can whole-kernel corn, drained

1 (10 oz.) can Rotel tomatoes

1/2 bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1/4 C. chopped parsley

1 (8 oz.) can tomato sauce

2 stalks celery, chopped

4 cups water

1 (10 1/2 oz.) can cream of celery soup

2 T. Worcestershire sauce

Creole seasoning, to taste

1 1/2 lbs. raw shrimp, peeled

1 bunch green onions, chopped

Place all ingredients into slow cooker, except shrimp and green onions. Cook on Low for 8 hours. Add shrimp during last hour of cooking. Stir and turn cooker to High.

Ladle into individual bowls and garnish with green onions.

Serves 6.


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2 (14-ounce) cans chicken or vegetable broth

1 (32- or 40-ounce) bag frozen stew or assorted vegetables

1 (15-ounce) can yellow cream-style corn

2 (12-ounce) cans evaporated regular or fat-free milk

1 pound leftover skinned salmon fillet, fresh salmon fillet, or 2 (7.5-ounce) cans salmon, cut into chunks

Bring broth to a boil. Add vegetables and return to boil. Reduce heat to a simmer and add corn, evaporated milk and salmon. Simmer for 10-15 minutes. Season with salt and pepper.

Makes 6 servings.


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Nonstick cooking spray

1 red onion

1/2 C. celery

1/2 t. fresh garlic

1 green bell pepper

2 medium sweet potatoes

16 oz. frozen corn

14 3/4 oz. cream-style corn

10 oz. canned chopped tomatoes and green chiles

6 oz. tomato paste

4 C. chicken broth

1 1/2 lbs. peeled medium shrimp

Salt and pepper

Green onions, optional

Coat large pot with nonstick cooking spray and sauté chopped onion, chopped celery, minced garlic and green pepper (seeded and chopped) until tender. Add peeled and diced sweet potatoes (or add two 15-ounce cans sweet potatoes, drained and diced, at end of cooking). Stir in frozen corn, cream-style corn, tomatoes and green chiles, tomato paste and broth; bring mixture to boil. Add shrimp and continue cooking until shrimp is done, about 10 minutes. Add salt and freshly ground pepper to taste. Garnish with green onions (scallions - white and tender green parts) if desired.

Makes 12 servings.


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2 hot or sweet Italian sausages, casings removed

2 t. olive oil

2 sweet onions (about 1-1/4 pounds), quartered, thinly sliced

1 pound russet (baking) potatoes, peeled, finely diced

3 bottles (8-oz. each) clam juice

1 (14-1/2 oz.) can diced tomatoes with juice

2 C. water

1 t. dried thyme

1-1/2 lbs. firm white fish (such as cod or haddock), boned, skinned, cut in 1/2-inch dices

1/2 C. (lightly packed) chopped fresh Italian flat-leaf parsley

About 2 C. thawed, baby peas

1 t. salt or to taste

1/2 t. milled pepper or hot sauce to taste

In large soup pot, cook sausage in oil, stirring frequently to break into bite-size pieces. Cook and stir until sausage begins to brown, about 5 minutes.
Stir in sweet onions and cook until soft, about 5 minutes. Add potatoes, clam juice, diced tomatoes with juice, water, thyme. Bring to boil over high heat; reduce heat to medium and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
Reduce heat to low; stir in fish. Cook until fish is firm and opaque, about 5 minutes. Stir in parsley, peas; heat through. Season with salt and pepper or hot sauce.


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2 cups chicken broth
2 ounces shrimp
2 ounces squid
2 ounces scallops
2 ounces sliced fish fillets
1/4 cup chopped tomato
1 teaspoon chicken-broth granules
1 teaspoon salt
1/4 cup chopped carrots
1/4 cup green peas
1 teaspoon sugar
1/8 cup chopped fresh ginger

Noodle basket:
2 cups vegetable oil (or enough to deep-fry noodle blocks)
4 packages (3 ounces each) Asian or ramen noodles
2 large lettuce leaves for garnish

In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato, chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to 8 minutes longer.

Keeping the broth in the stockpot, strain the seafood mixture into a medium frying pan and set aside. Return the broth to medium-high heat. Cook until broth is reduced, then keep warm.

Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.

Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat. Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working carefully to keep the noodles in the block shape, immerse blocks one at a time in oil and fry until lightly browned and firm. Remove noodle blocks from oil and drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle along the sides of a medium bowl.

Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.

To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.

Makes 4 servings.

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1 T. cooking oil
2 c. shredded carrots
1 c. finely chopped onion
1/2 c. thinly sliced celery
4 c. reduced-sodium chicken broth
2 1/2 c. cubed red-skinned potatoes (3 medium)
1 1/2 c. water
1 (10 oz.) pkg. frozen whole kernel corn
1 tsp. snipped fresh dill
OR 1/2 tsp. dried dill
1/4 tsp. salt
2 c. fat-free milk
2 T. cornstarch
1 (15 oz.) can salmon, rinsed, drained, flaked, and skin and bones removed

In a large saucepan, heat oil over medium-high heat. Cook and stir carrots, onion and celery in hot oil about 10 minutes or until vegetables are tender, stirring occasionally. Stir broth, potatoes, water, corn, dill and salt into vegetables in saucepan. Bring to boiling; reduce heat.
Cover and cook over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan.
Stir in the remaining 1 1/2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in salmon. Heat through.
Makes 8 servings.
From the kitchen of Better Homes and Gardens


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2 c. water (or less for a thicker soup)
2 c. peeled diced potatoes
1/2 c. diced celery (optional)
1/4 c. diced onions
1 tsp. salt and pepper
Any additional ingredients you have in your refrigerator that need to be used up, such as broccoli, corn, carrot or bacon
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded Cheddar or Velveeta cheese
1 c. ham OR 1/2 pkg. bacon, diced and cooked

Cover potatoes, celery, and onion with water and seasonings and boil 10-12 minutes till soft. Toss in any other items in your fridge or cupboard that need to be used up.
In a separate pan, make white sauce by melting butter and adding flour; whisk till smooth. Gradually add milk. Add cheese and cook, stirring constantly, until thick. Pour into potato mixture and stir well. Top with shredded cheese.
Makes 4-6 servings.


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Ingredients:
1 lb Scallops
4 cups Fish Stock
2 cups fresh Corn, cut from the cob
2 Tbsp Rice Wine
1 Tbsp finely chopped fresh Ginger
3 Tbsp chopped Scallions
1 Tbsp Sugar
Salt and Pepper to taste
1/2 cup Heavy Cream
1 Tbsp Butter
3 tsp finely chopped fresh Chives, for garnish

Directions:
In a medium-sized pot, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls and garnish with the fresh chives. Serves 8.

Ingredients:
1 1/2 lb medium Scallops
1 large Onion, chopped
3 stalks Celery, chopped
4 Tbsp Butter
3 cups Water
1 qt. Milk
2 large Potatoes, diced
4 Tbsp Flour
1/4 tsp Pepper
1/2 tsp Salt
6 large Chowder Crackers, buttered
Directions:
Cut scallops into bite-size pieces and place them in a deep pan and cover with 1 1/2 cups of cold water. Bring to a simmer over medium heat for 5 to 10 minutes, or until scallops turn opaque and can be flaked with a fork. Save scallop stock for use later.
In a large deep pan, on medium heat, add butter and sauté the chopped onion until golden brown. Add potatoes, celery, and 1 1/2 cups of water. Cover and cook on medium heat for 15 minutes, or until potatoes and celery are tender.
Blend flour in small mixing bowl with one half of the milk. Blend until smooth and then add the other half of the milk. Add the flour mixture to the cooked potatoes and celery, then add scallops and scallop stock. Heat to a boiling point but do not boil. Season with salt and pepper. Serve hot in large chowder bowls with big soup spoons. And don't forget the buttered chowder crackers. A pinch of chopped parsley and paprika makes for a nice garnish on top of the scallop chowder as well. Serves 6 to 8.

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