Gilroy Garlic Seafood Soup Recipes

GARLIC SEAFOOD SOUP

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.

GARLIC LIME SOUP

Steps:

• Saute garlic in oil SLOWLY til very soft and golden.
• Add broth, bring to a simmer, add lime juice and cilantro.
• Garnish with a few whole cilantro leaves.
• Obviously this can be played with--I've tossed in chopped avocado, crushed tortilla chips, chopped tomato, etc. But the basic simplicity is its beauty.

GILROY GARLIC SEAFOOD SOUP

Steps:

• Debeard mussels if needed. Scrub clams - if they feel too gritty, try soaking them in very salty ice water, and they should expel their grit. Cut snapper into 2-inch pieces. Set seafood aside. In a 12-inch non-stick skillet, heat Y. cup olive oil over medium-high heat. Add ginger, half the garlic and the onion. When mixture becomes fragrant, add red and yellow bell pepper and tomato, and cook for 5 minutes. Turn heat to "warm" ,and cover. In a 3-quart saucepan, heat remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1lime, clams, mussels and 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 saffron, coc,onut milk, snapper pieces, half the cilantro, jalapeno pepper, banana and the bell pepper mixture from the skillet. Stir to combine, cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet/sour taste. Banana should completely break down during cooking.) Uncover soup; sprinkle with remaining cilantro. Portion into bowls (be sure to remove jalapeno pepper) and serve with lots of crusty bread and extra lime wedges.