Seafood Soup Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Seafood Soup” recipe we have found until now. This will be really delicious.
Ingredients of Seafood Soup
- Make ready of Stock.
- Make ready 3 cup of pork shoulder broth.
- Prepare 4 cup of fish bone broth.
- You need 3 each of pepperoncini peppers.
- You need 2 clove of Garlic.
- You need of Spice Blend.
- Take 1 each of pepperoncini pepper (seeds removed).
- Prepare 1/2 tbsp of Cumin Seeds.
- Make ready 1/4 tsp of ground coriander.
- Take 1/2 tsp of Mustard Seeds.
- Make ready 1/4 tsp of Chili powder.
- You need 5 each of whole cloves.
- Prepare 1/4 stick of Cinnamon.
- Prepare 1 cup of water.
- Take of Seafood.
- You need 10 each of shrimp peeled and deveined (or leave whole).
- It’s 2 each of Mahi Mahi Filets cut in bite size pieces.
- Make ready 7 each of whole squid, cleaned.
- You need 10 each of clams.
- Make ready 2 each of blue crabs (cleaned and cut in half).
- Make ready of Veggies.
- It’s 2 cup of cooked white beans.
- Make ready 1 large of onion.
- Make ready 1 cup of bell pepper or mix of bell peppers.
- Take 1 each of habanero pepper or more to taste.
- It’s 4 clove of Garlic (minced).
- Take 1 cup of Corn.
- It’s 3 each of zucchinis (medium sized).
- It’s 2 cup of cooked tomatoes (or 14 oz can).
- It’s of Optional additions.
- Take 1/2 cup of dry white wine.
- You need 1 tbsp of fresh cilantro.
- Prepare 1 tsp of crushed black pepper.
Seafood Soup instructions
- When buying fresh, it can be hit or miss if you don't have a favorite trusted place to buy, but there are some things to look for as you choose: For shrimp (often from frozen): Should be firm and clear from spotting. Buying whole will add extra flavoring to the broth..
- For squid (often from frozen): Should be firm, in first stage of defrost, on ice. There is some prep before adding to soup..
- For clams: Clams, get fresh when possible. If the clam "spits" at you, it's fresh..
- This is an example of a dead clam:.
- For fish: Look at the eyes. You want clear..
- If cloudy, he's been there a while:.
- Marinade for seafood: Put squid in bowl..
- Prepare squid: Pull out head..
- Cut of head tentacles and remove beak..
- Pull out pen. (quill).
- Clean out all internal flesh with your fingers or running under cold water..
- Remove the outer skin (optional).
- Slice into rings..
- Discard rest..
- Add to separate bowl to marinate with fish..
- Cut fish into bite sized chunks and add to squid..
- Sprinkle seafood lightly with a pinch of ground cumin, ground mustard and ground coriander and a dash of chili powder. Mix well with some olive oil, cover and put back in fridge until ready to use..
- Combine stock ingredients. Bring to a boil, then remove from heat and allow flavors to blend..
- Prepare the vegetables..
- Dice the onion..
- Dice zucchini..
- Dice peppers..
- Dice hot peppers..
- Jalapeño peppers vary in heat. For hot, look for lines on the pepper..
- For milder heat, use chile manzano or "apple pepper." You want a nice bright color all around..
- Look for bright, shiny and firm, if browning, not fresh..
- Mince the garlic..
- In large pot, add 3 tbs extra virgin olive oil, sauté onion and peppers until onion is translucent, then add zucchini and the garlic continue stirring..
- Place all of the spice blend ingredients into a pot, bring to a boil and remove from heat. Allow to sit 30 minutes and then blend with an electric mixer until smooth..
- Remove chili and garlic from stock. Combine 1/2 of stock with spice blend..
- Crush by hand in another bowl..
- Rinse beans and add to soup. Add corn and keep at a simmer..
- Add marinated seafood into the simmering soup and stir to cook evenly, avoiding a boil. Taste soup. Add more peppers, broth as needed for taste and consistency..
- Steam crabs in wine/ water until color turns a dark orange (about 10 minutes) then add to soup..
- Add fresh whole shrimp to soup. Stir well to cook evenly..
- Shrimp will change color to bright orange..
- Steam clams in wine/ water or alone..
- Put in pot on high heat and cover..
- The clams will open, remove as open and put on plate..
- Discard any clams that do not open (3 to 5minutes)and add immediately to soup..
- The soup is ready to be served!.
- Remove from heat and serve with a garnish of fresh cilantro. Sprinkle ground pepper to taste..