GARLIC SEAFOOD SOUP
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Debeard the mussels if needed. Scrub the clams; if they feel too gritty, soak them in very salty ice water to expel the grit. Cut the snapper into 2-inch pieces. Set seafood aside.
- In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic, and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to the lowest setting and cover.
- In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and allow mixture to cook for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add 1/2 of the cilantro, the saffron, snapper pieces, the jalapeno, banana, and the bell pepper mixture from the skillet. Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet taste to counter the lime's sour taste. Banana should completely break down during the cooking). Add coconut milk and turn the heat off. Cover and reserve.
- Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges.
FAST AND EASY FISH SOUP WITH GARLIC AIOLI
A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.
Provided by Rich Eyre
Categories Halibut
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- This is a very basic recipe, it encourages experimentation with additional ingredients.
- In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent.
- Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer.
- Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender) stirring occasionally.
- Add fish and cook for 5-7 minutes or until fish is cooked.
- While fish is cooking in soup, make the aioli.
- In small bowl mix, mayo, garlic, lemon juice and cayenne.
- Put on the table.
- Serve soup in large bowls with plenty of sourdough and dollop of aioli.
Nutrition Facts : Calories 333.2, Fat 14.7, SaturatedFat 8.1, Cholesterol 79.3, Sodium 1674.4, Carbohydrate 20.8, Fiber 2.6, Sugar 9.3, Protein 29.5
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