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capt. mike
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seafood soup, ideas??
thinking this a.m. of conjuring up some variation on a basic theme of fish soup - so - who has ideas that might resemble caldo sieta de Mar mexicana
style or even a - i forget the name - oh here - Cioppino ? is that one italiano?
sp?
what to put in, how to do.?
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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bajajudy
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The broth is the most important part of any soup. Buy some shrimp with heads a couple of whole fish and prepare them for the soup and put them back
into the reefer, keeping all the heads, fins, skins....everything. Cover with water, add some garlic, onions, celery, bay leaves, thyme, a can of
tomatoes if you like it red and allow to simmer for several hours. strain the broth and add the shrimp, fish, crabs, whatever else you would like and
voila. if you like potatoes in your seafood soup add them before the seafood so they cook. the seafood doesnt take long to cook and definitely dont
overcook it.
my guess is sharky has a better recipe
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Bob H
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Not my recipe, but how's this one?
Mexican Seven Seas Soup (Caldo de siete mares)
Guajillo sauce base:
3 cloves garlic, unpeeled
8 medium-large dried guajillo (or New Mexico) chilies, stemmed, seeded
1/2 C. water
1/2 t. dried oregano
1/8 t. freshly ground pepper
Pinch ground cumin
1 T. vegetable oil or olive oil
Soup:
3 quarts fish broth or chicken broth
2 large sprigs of epazote or cilantro
2 t. salt, about
Sugar
6 small boiling potatoes, cut into 3/4-inch chunks
2 C. diced zucchini or chayote
2 ears corn, shucked, cut crosswise into 3/4-inch rounds, optional
1 lb. tightly closed fresh mussels or clams, scrubbed, beards removed
1 1/2 to 2 1/2 lbs. boneless, skinless rockfish, bass or cod, cubed
12 medium-large shrimp, peeled, deveined
Toppings:
2/3 C. finely chopped white onion, rinsed under cold water, drained
1/2 C. loosely packed chopped cilantro
1 large lime, cut into wedges
For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel.
Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again.
Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water.
Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through
a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring,
until reduced to a thick paste, about 5 minutes.
For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add
sugar if necessary.
Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the
corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let
stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges.
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capt. mike
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shrimp with heads a couple of whole fish and prepare them for the soup and put them back into the reefer, keeping all the heads, fins, skins....
haha!! Albertsons doesn't have that kind... but thx Judy - i'll variate on it and see wass happans.
Bob - i got tired already just READING yours!! 
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Bob H
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| Quote: | Originally posted by capt. mike
Bob - i got tired already just READING yours!!
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OK, try this one.
Go to Vons, buy a soup mix in a box, warm it up, eat it.
Bob H
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woody with a view
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my Peruvian wife makes a shrimp soup called Chupe de Camaron which starts with 1lb of whole shrimp (remove the tails until last minute). you cook down
the heads (smash them up!) in a little water to release all of the goop from inside the head and it becomes the base for the soup (after you remove
the parts of the heads that are left).
go from there.....
[Edited on 4-24-2010 by woody in ob]
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24baja
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Mike, for Cioppino, use either alone or combined soup stock made off of Lobster and Grouper. It gives Cioppino a fantastic and rich flavor. I have
gotten to the point that I am using it instead of chicken or veggie stock.
And the beauty of Cioppino... it means "Chip in" so you can add anything you might have on hand. The Portuguese in San Francisco would go though the
neighborhood hollering Cioppino, Cioppino and the neighborhood people would put in a large pot whatever they caught that day or whatever veggies the
had on hand and then the would share the soup with the neighborhood. It is a big hit with our family and friends.
[Edited on 4-24-2010 by 24baja]
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Taco de Baja
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Onions, tomato, carrots, cilantro, parsley, halibut, clams, crab, lobster, wine (for the cook and soup), olive oil....plus other things...Mexitron is
usually the cook on our trips, and he wings it by randomly tossing things into the soup pot. Always comes out tasty. 
Truth generally lies in the coordination of antagonistic opinions
-Herbert Spencer
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vandenberg
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From a reliable source:
Always start your broth with seawater.
That's why the stuff in Denver never tastes the same as in San Francisco.
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woody with a view
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| Quote: | Originally posted by Taco de Baja
Onions, tomato, carrots, cilantro, parsley, halibut, clams, crab, lobster, wine (for the cook and soup), olive oil....plus other things...Mexitron is
usually the cook on our trips, and he wings it by randomly tossing things into the soup pot. Always comes out tasty.
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where's the emoticon for drooling?
our version of "good stuff" with spotfin carcass and shrimp as the base....
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Trueheart
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Mike:
Since you said "variation", what about a pan roast? If interested, I've got a great recipe "borrowed" from top notch Nevada casino oyster bars. We
usually make the combination pan roast, which can include oysters, clams, mussels, crab meat (claws), scallops, shrimp, etc. You get the idea ... you
can include whichever items you like or have available. Great additions to this meal are sour dough bread (dipping?) and a bottle of Rombauer Chard.
Steve
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Udo
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This is Rick Bayless's recipe from his book: MEXICAN COOKING Pages 341-343
| Quote: | Originally posted by Bob H
Not my recipe, but how's this one?
Mexican Seven Seas Soup (Caldo de siete mares)
Guajillo sauce base:
3 cloves garlic, unpeeled
8 medium-large dried guajillo (or New Mexico) chilies, stemmed, seeded
1/2 C. water
1/2 t. dried oregano
1/8 t. freshly ground pepper
Pinch ground cumin
1 T. vegetable oil or olive oil
Soup:
3 quarts fish broth or chicken broth
2 large sprigs of epazote or cilantro
2 t. salt, about
Sugar
6 small boiling potatoes, cut into 3/4-inch chunks
2 C. diced zucchini or chayote
2 ears corn, shucked, cut crosswise into 3/4-inch rounds, optional
1 lb. tightly closed fresh mussels or clams, scrubbed, beards removed
1 1/2 to 2 1/2 lbs. boneless, skinless rockfish, bass or cod, cubed
12 medium-large shrimp, peeled, deveined
Toppings:
2/3 C. finely chopped white onion, rinsed under cold water, drained
1/2 C. loosely packed chopped cilantro
1 large lime, cut into wedges
For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel.
Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again.
Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water.
Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through
a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring,
until reduced to a thick paste, about 5 minutes.
For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add
sugar if necessary.
Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the
corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let
stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges. |
Udo
Youth is wasted on the young!
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capt. mike
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ok - i have coffee so i'll consider Bayless and Bob's referral to be worth the exercise. Bayless is on TV here and i think he is a genius.
still more work than i want to do.
i think i'll just make "stone" soup from the fable.
but do it all things sea worthy.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Reeljob
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Great simple recipe in SEA magazine a few years back that I still use. I'll try & find it.
Uses Clamato juice as a base & only takes about 30 minutes to make.
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durrelllrobert
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Although we like our seafood soup spicey, our restaurant caters to a lot of old gringos who want it mild and creamy. So we offer this seafood bisque:
Ingredients:
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons flour
1 cup shrimp stock (made by boiling shells)
2 1/2 cups milk
1/2 teaspoon white pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat (imitation is OK)
8 to 12 ounces medium shrimp, cleaned and chopped
2 tablespoon sherry (or other semi-sweet wine)
Preparation:
Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in
the shrimp stock and milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream. Stir in the crab, shrimp, and sherry.
Bring to a simmer. Serve hot.
Serves 4 to 6 but we scale it up for 30 servings
[Edited on 4-24-2010 by durrelllrobert]
Bob Durrell
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Udo
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Terrific bisque, Robert. Simple enough for all Nomads to follow!
Udo
Youth is wasted on the young!
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Gypsy Jan
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Lazy Mike's Cioppino
Clamato - One quart, one gallon, whatever
Onions
Carrots
Celery
Hot pepper flakes (add as many as you can handle)
Whatever fresh/frozen seafood you have
Saute (that's the fancy word for fry) the veggies with the pepper flakes and add salt and pepper.
Dump in the Clamato and bring to boil.
Add seafood, wait.
If greens are needed, add them last.
Pull the oyster crackers out of the pantry, if you haven't eaten them up while cooking.
Buen Provecho!
Oopsie! Edited to add GARLIC!
[Edited on 4-24-2010 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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DENNIS
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| Quote: | Originally posted by udowinkler
Robert |
That's "Just Bob." He likes to be called, "Just Bob." He's shy, so he won't tell you himself. I'm not a bit shy so I'll say it for him.
Just Bob has approved this message.
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Cypress
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That's a good selection of seafood seafood soup/stew recipes.
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DENNIS
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| Quote: | Originally posted by woody in ob
where's the emoticon for drooling?
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Here it is:
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