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.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
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
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
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
Boil seafood mix in 4 to 5
add beef broth, water, onion soup mix and tomatoes. Bring to
If you'd like your soup even a bit thinner or
hick back in soup w/rest of canned soup from refrigerator.
erving bowls and cover with soup.
Pass Aioli separately
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
tsp of your favourite seafood; this recipe will also work with
Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
Add the lime leaves, galangal, chillies and lemongrass.
Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.
Defrost seafood mix. Drain. Separate the squid
Pour seafood stock, wine, and olive oil
Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.
Saute onions and shallots in cooking oil. Add bell peppers, tomato sauce, diced tomatoes, corn and soups. Cook until desired consistency. Add shrimp, crawfish, fish, sausage, scallops, okra, potatoes and rice. Add seasonings (salt, pepper and Cajun seasoning salt to taste). Cook 15 minutes or until seafood and sausage are done.
immer until cooked.
While soup is boiling mix grated green