Angel's Favorite Soup

With fall and cooler weather among us, let's talk soup! My favorite soup is Seafood Soup. This soup is enjoyed all year and great in the summer months when fresh seafood is available the most. I had seafood soup for the first time many years ago in a small Mexican restaurant in Myrtle Beach SC. I fell in love with it. I was born and raised in Maryland where seafood was eaten often. Especially Maryland Blue Crabs!

So, I love seafood! I also love good soups. The best thing about this recipe is you can use whatever fish and seafood you want, and the soup never has to be the same. You can always change it up using the fish and seafood in season or available to you. If it's lobster season, add lobster! For me, this is an all-year-round kind of soup.


Recipe

Ingredients

One-pound large raw shrimp, peeled, deveined and tails off

2lbs fresh cod, cut into bite size pieces

Two cups crab claw meat or lump

2 quarts chicken stock

½ dry white wine

1/2 cup celery, sliced thin

1/2 cup onions, diced

½ cup carrot, sliced thin

Two cups diced tomatoes, undrained

Fresh lemon juice from two lemons

One tablespoon fresh thyme

1 tablespoon garlic, minced

Half cup fresh parsley, chopped

1 1/2 teaspoon sea salt, more to taste

1 1/2 teaspoon Freshly ground pepper, more to taste

1 tbsp Old Bay Seasoning

3 Bay leaves

1 1/2 tablespoon olive oil


Instructions

Peel and devein shrimp, saving the peeling

Combine shrimp and cod in a large bowl and season with salt and pepper.

In a large 4-quart pot, add chicken stock and shrimp peeling. Bring to a boil uncovered for five minutes. With a slotted spoon, sift out shells and discard. Set stock aside. This step will add flavor and richness to your soup.

In a medium sauce pan over medium- high heat add olive oil and add all vegetables, except for the tomatoes. Add wine. Sautee for 10 minutes or until vegetables are tender.

After vegetables have cooked, add them to your chicken stock. Add the tomatoes, lemon juice, seasonings, and bay leaves. Bring to a hard boil, then reduce heat to low, cover and simmer for 30 minutes.

Stir in shrimp, claw meat and fish to the pot in simmer for an addition 7-10 minutes or until fish flakes easily. Add salt and pepper to taste. Remove Bay leaves before serving. Garnish soup with fresh parsley when ready to serve.

Serve with crusty bread

Pairs well with Chardonnay


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