For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil over medium-high heat. Stir-fry mixed seafood and spring onions for 1-2 mins, until heated. Add vodka and cook for 1 min, until almost evaporated. Add cream and 4 tbsp dill. Season. Cook for 1-2 mins, until slightly thickened.
Add pasta to sauce and toss until well coated. Sprinkle with remaining dill to garnish.
Heat oil in a large saucepan on high. Saute onion and garlic 2-3 minutes, until tender. Add chili flakes and cook, stirring, 1 minute.
Mix in wine and bring to a boil. Boil, uncovered, until liquid is reduced by half.
Stir in soup and 2 cups water. Bring to a boil. Reduce heat to medium and stir in seafood mix. Season to taste.
Simmer, covered, 3-5 minutes, until seafood is cooked. Serve sprinkled with parsley and accompany with lemon wedges.
s heating, lay out frozen seafood mix, shrimp, and catfish on
add beef broth, water, onion soup mix and tomatoes. Bring to
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
an on medium. Add the mixed seafood, stirring, for 2-3 minutes
Defrost seafood mix. Drain. Separate the squid
Cut 500g of mixed seafood into bite-size pieces, first
Fry mixed seafood until 90% cooked.
Meanwhile, fry shrimps in another saucepan until 90% cooked.
Season all seafood with salt.
Mince and mash the ginger.
Warm curry paste and pour in coconut milk.
Cook sauce with seafood, shrimp.
Add all seasoning and spices and simmer for 5 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.
ind the bag of frozen mixed seafood in the frozen food section
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
o the traditional Brown Derby Recipe -- that is classic. So this
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
In a large heatproof bowl, soak noodles in boiling water for 5 mins. Stir to separate strands and drain.
Heat a large saucepan over moderate heat. Add paste and cook, stirring, for 2 mins or until fragrant. Stir in 4 cups water and bring to a boil. Reduce heat, add green beans and simmer for 2 mins. Add seafood and simmer, uncovered, for 2-3 mins or until seafood is just cooked.
To serve, divide noodles and tomatoes between serving bowls, then ladle in hot broth and seafood.
Heat oil in a large pan and cook fennel for 5 mins or until softened. Add leek and cook for 2 mins. Add stock and bring to a boil. Add cod, mixed seafood and tomatoes and simmer gently for about 5 mins until fish is just cooked. Add saffron and season. Serve garnished with chopped fennel fronds.
Boil seafood mix in 4 to 5
Start seafood mix and salmon with the diced tomatoes and Rotel in large pot over medium heat. Add 3 cups of water, chicken bouillon cubes, and spices. Add tomato soup and chopped kale and simmer for 10 minutes. Add more water if necessary. Season to taste. Serve over brown or white rice.