Creamy Seafood Soup Recipes

Steps:

• In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Steps:

• Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
• Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
• Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

Steps:

• Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
• Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
• Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turn pink. Remove and set aside.
• In the same pan, saute veggies in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to pan; heat through.

Steps:

• Heat a good splash of olive oil in a large soup pan, add the chopped bacon and garlic and fry on a moderate heat for around three minutes, stirring regularly until cooked.
• Once the bacon is cooked, add the peppers, tomatoes, onion and lemon peel and cook for around 10 minutes, stirring occasionally until everything is very soft.
• Remove the lemon peel and add the white wine and bring to a boil, turn it down to a simmer and leave to reduce by half.
• Once the wine is reduced by half, add in the fish stock and potatoes, bring back to the boil, then reduce to a simmer and leave for around 1 hour until the potatoes are nice and soft.
• Put mayonnaise into a bowl or jug, ladle in some of the liquid a little at a time, stirring until you have a thin consistency. Once the mayonnaise mixture is thin and water like, pour it into the pot and stir.
• Add the fish chunks and simmer for 2-3 minutes, then add the mussels and prawns and simmer for a further 2-3 minutes, stir and remove from the heat.
• Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turns pink. Remove and set aside.
• In the same pan, saute veggies with the other 1T of butter until tender.
• Sprinkle veggies with flour and stir until blended.
• Gradually stir in remaining ingredients except for seafood.
• Bring to a boil over medium heat stirring frequently then cook and stir for 2 minutes or until thickened.
• Add cooked shrimp and scallops to pan along with the flaked imitation crab and cook until heated.