Makeover 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:

• In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
• Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

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:

• Mix it all together

Steps:

• Put onions and celery in water till boiling.
• Add crabs first then sea shells then calamari then leave to boil for 15 minutes.
• Add flour and lemon juice.
• On the other hand, in a sauce pan add oil and stir fry with fish and shrimp for 5 minutes then add to soup.
• Add salt, pepper, coriander and bay leaves.
• Add whipping cream then leave to boil for 10 minute.
• Remove celery, coriander and bay leaves before serving.
• Season with salt and pepper.
• N.B after crabs are done, you can divide each into two.