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| top results >>> Recipe for Seafood Chowder |
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12 oz. fresh or frozen cod, pike or other fish fillets
8 oz. fresh or frozen peeled and deveined shrimp
2 c. chicken broth
1 c. sliced fresh mushrooms
1 lg. carrot, sliced
1 med. onion, chopped
1 clove garlic, minced
1/2 tsp. dried marjoram, crushed
1 bay leaf
1/8 tsp. salt
1/8 tsp. pepper
1 (15 oz.) can tomato sauce
2 lg. tomatoes, peeled, seeded and chopped
2 tbsp. snipped parsley
1/2 tsp. finely shredded lemon peel
Thaw fish and shrimp, if frozen. Cut fish into 1 inch pieces. In a large saucepan, combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes, or until vegetables are tender. Stir in tomato sauce, tomatoes, fish and shrimp. Return to boiling; reduce heat. Cover and simmer 2 to 3 minutes or until fish flakes easily. Discard bay leaf. Sprinkle with parsley and lemon peel. This savory soup has just 2 grams of fat per main dish serving; that's only about 10 percent of calories. To get well rounded homemade taste without overcooking fish and shrimp, simmer the vegetables and seasonings together in broth first, then add the seafood and cook just 2 or 3 minutes.
Serves 4 - 6
1/2 c. chopped celery
1/2 c. chopped onions
1/4 c. butter
1 (8 oz.) pkg. cream cheese, cubed (I used diet and melted in microwave)
1 1/2 c. milk
1 1/2 c. diced cooked potatoes
2 c. cooked fish or shrimp
Saute celery and onion in butter. Add cheese and 1/2 cup milk to melt cheese on low heat. Add rest of ingredients and heat. Can add more milk and make soup go further. Add salt and pepper to taste.
4 oz. baby shrimps
4 oz. bay scallops
1 lb. assorted fish cut into cubes
(catfish, tuna, swordfish, sea
bass, mahi-mahi)
1 onion, finely chopped
1 carrot, diced
1 stalk celery, diced
5 bacon strips, sliced
1/2 c. diced green bell peppers
1/2 c. diced red bell peppers
2 green onions, diced
6 c. fish stock
1 c. white wine
2 c. cream
2 potatoes, diced
3/4 stick butter
1/2 c. flour
Juice of 1 lemon
Salt and pepper to taste
In a stock pot, saute the bacon until crisp and add the onions, celery, carrots, and bell peppers. Cook until soft. Add the butter and let cook for a few seconds. Add the flour and cook 2 minutes, stirring until all are well mixed. Add the fish stock and white wine. Bring to boil and let simmer for 15 minutes. Then add the potatoes, cream, green onions, assorted fish, shell fish, lemon juice and salt and pepper to taste. Add more stock or cream if necessary to bring to desired consistency. Adjust seasoning and serve.
1 c. chopped onion
1/2 c. sliced celery
1 garlic clove
2 (16 oz.) can stewed tomatoes
1/2 c. white wine
1/2 c. parsley
1/4 tsp. thyme
1/4 tsp. pepper
1 lb. fish - use firm fish such as
shark, halibut, swordfish
2 cans tiny shrimp
Saute onion, celery, garlic in olive oil. Add tomatoes, wine, parsley, thyme, pepper. Simmer 20 minutes. Add fish and shrimp. Simmer 7 to 10 minutes.
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