Salmon Scallop And Mussel Soup Recipes

SALMON, SCALLOP AND MUSSEL SOUP

Steps:

• Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
• Cut the salmon into 3-4cm cubes and lower into the stock.
• Add the scallops, chopped dill and the mussels.
• The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
• Sprinkle over some dill for presentation.

CREAMY MUSSEL SOUP

Steps:

• Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
• In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.
• Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
• Serve with a mixture of soft cut french loaf and fried french loaf.
• For fried.
• Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

SCALLOP AND MUSSEL CHOWDER

Steps:

• Process 1/2 cup corn with 1/2 cup milk; set rest of corn and milk aside.
• Melt butter in a large saucepan and over medium heat fry leek through garlic 4-5 minutes until the leek is soft.
• Turn heat to low, add green pepper and potato and cook, stirring, 3-4 minutes.
• Stir in flour and cook 1-2 minutes until mixture turns frothy.
• Stir in stock, corn-milk puree and rest of milk and corn; season with salt and pepper.
• Turn heat to high, bring to a boil, lower heat and simmer, partially covered 15-20 minutes until pepper and potato are tender.
• Stir in the scallop slices and cook 4 minutes.
• Stir in the mussels and paprika and heat 2 minutes.
• Stir in the cream and heat through; adjust seasonings and serve hot.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

SEAFOOD SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.