"The belly rules the mind."--Spanish Proverb

Seafood Soup Recipe

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This recipe for Seafood Soup, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Regan
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 large leek, chopped
3 cloves garlic, minced
3 T rice wine vinegar
2 14 oz cans chicken broth
1 lb sea scallops (day boat scallops)
1 lb peeled shrimp
1 lb clams and/or mussels
1/2 lb firm fish (if desired)
2 T cold butter
1 14 oz can diced tomatoes
1 T fresh tarragon
1 tsp lemon rind grated
1/4 t hot pepper flakes
salt and pepper to taste

Directions:
Directions:
Heat olive oil in a 3-4 qt pot on medium high. Add leeks and garlic and saute for 3-4 min until softened. Add rice wine vinegar to deglaze the pan. Add chicken broth and bring to a boil. Simmer to reduce broth for 5 min. Bring to a boil and add seafood. Stir and cook at medium for 5 min or until seafood is just cooked. Remove seafood with a slotted spoon. Whisk in butter until melted. Add remaining ingredients; season to taste. If using shellfish, steam in another pan just before serving. Add seafood back in to reheat. Serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This dish can be made with any seafood including shellfish, but tastes best with items that can easily absorb this delicious broth. Be sure to serve with crusty bread and butter!

 

 

 

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