For All You SeaFood Lovers!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BirdBoy88, Jun 8, 2008.

  1. BirdBoy88

    BirdBoy88 Angel Egg

    Dec 26, 2007
    Maryland
    I am Crazy about animals as we all know..lol
    But i also love to cook! more baking but i love cooking other things as well so i will share with you all some of my favorite Recipes that my family loves to death!..lol

    This Recipe right here we make everytime we have a family cook-out and everyone runs straight to the pot for it..lol


    We call it *Seafood Soup*



    3 tablespoons olive oil
    1 large fennel bulb, thinly sliced
    1 onion, chopped
    3 large shallots, chopped
    2 teaspoons salt
    4 large garlic cloves, finely chopped
    3/4 teaspoon dried crushed red pepper flakes, plus more to taste
    1/4 cup tomato paste
    1 (28-ounce) can diced tomatoes in juice
    1 1/2 cups dry white wine
    5 cups fish stock
    1 bay leaf
    1 pound manila clams, scrubbed
    1 pound mussels, scrubbed, debearded
    1 pound uncooked large shrimp, peeled and deveined
    1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
    Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
    Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
    Ladle the soup into bowls and serve.
     
  2. eggzettera

    eggzettera Chillin' With My Peeps

    We call it *Seafood Soup*

    [​IMG] We call that Bouillabaisse.​
     

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