Whats a good recipe for seafood soup?NOT clam chowder, i mean ANYTHING besides things with clams or oysters.?

no offense to them, i just dont like them. i especially like really spicy soups. i dont mind if its a thick or thin soup, and if and any soups that are interesting and away from versions that you can get in cans(ex, no recipes for chicken noodle or vegetable rice) any recipes would be much appreciated.Whats a good recipe for seafood soup?NOT clam chowder, i mean ANYTHING besides things with clams or oysters.?
A simple clear soup.





Boil fish bones to flavor soup first. Boil for about 2 hours





Then add :





Prawns (whole and unshelled) - Grey or Tiger


Sliced fish - Spanish Mackerel


Sliced squids


Tofu


Round lettuce


Tomatoes


Salt and pepper to taste


Garnish with corianderWhats a good recipe for seafood soup?NOT clam chowder, i mean ANYTHING besides things with clams or oysters.?
SPICY CRAB SOUP





1 qt. water


6 chicken wings


3 lbs. canned tomatoes, quartered


1 (8 oz.) frozen corn, thawed


1 c. frozen peas, thawed


3/4 c. celery, chopped


3/4 c. onion, diced


3/4 tbsp. seafood seasoning


1 tsp. salt


1/4 tsp. lemon pepper


1 lb. Maryland crabmeat, fresh or pasteurized, (regular or claw)





Place water and chicken in a large pan. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium heat about 30 to 40 minutes or until vegetables are almost done. Add crabmeat, cover and simmer 15 minutes more. Serve hot. (If a milder soup is desired, decrease seafood seasoning.)


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SEAFOOD SOUP


1 1/2 lbs. monk fish (or lobster)


1 lb. sea scallops, cut up


35 to 40 shrimp, peeled


1 can fresh crab meat


1 lg. onion, cut in pieces


1 lg. green pepper, in pieces


2 cloves fresh garlic, minced


Slices of fresh hot peppers (optional)


2 (4 oz.) cans tomato sauce


Spices: Garlic powder, salt, pepper, onion powder, sazon, oregano


4 tbsp. oil





To begin: Fill large soup pot 1/2 full of water; add oil and salt. Put all seafood, onion, pepper and other spices in pot. Cover and simmer for approximately 1 1/2 hours, stirring occasionally. Add tomato sauce when you put all other spices in, but don't add rice until 1/2 hour before soup is finished.


(My family does not like the rice, I use mini shells once and it went over good, but jsut chopped potatoes or nothing.)


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You asked for soup, but here in MAine we love Chowdah


I first in skillet, sweat some garlic and onion very finely chopped cel;ery(kids dont like to know it is in there) in some real cows butter (butter not margarine) cook some flour to make roux. Then add scallops, lobster, haddock, (we use clams, but u can leave them out), shrimo, and if on hand some crab meat. Chopped potatoes that was partialy cooked in microwave to cook faster in chowda. Add half and half and some milk. Salt and peppah


Serve with hot biscuits and butter.


Enjoy any Qs feel free to ask


P.S. i use the shells and boil them in some water boil down til thick liquid add that to roux for extra flavor. it all depends on how much time i have
Bouillabaisse





1/4 cup olive oil


2 cloves garlic, finely chopped


1 cup water


1/2 cup dry white wine


1 envelope onion soup mix


1 tablespoon parsley, Finely Chopped


1 teaspoon thyme leaves


1 (14 1/2 ounce) can tomatoes (Canned tomatoes should be whole peeled tomatoes, undrained and chopped)


1 1/2 lbs lobster tails, There should be about 3 lobster tails that are cut into 3-inch


1 lb fish or cod or halibut steaks


6 clams, Well Scrubbed


6 mussels, Well Scrubbed





In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.


Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly.


Stir in tomatoes.


Bring to a boil, then simmer covered 15 minutes.


Add lobster and fish and simmer 10 minutes.


Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS).
try some shrimp...





Shrimp Soup Alfredo





This soup, from Sugarfree Quick %26amp; Easy, goes together very quickly and tastes delicious.





1 pound raw shrimp, peeled


a little olive oil


1 small onion, chopped


3 green onions, chopped


1/4 cup chopped parsley


1/2 teaspoon minced garlic


salt and pepper to taste


1 small can sliced mushrooms, drained


1 jar 5 Brothers Alfredo Sauce


2 small cans light evaporated milk


1/3 cup sherry


Saut茅 the onions, parsley, and garlic in the olive oil until tender; add the shrimp and cook for another five minutes or until the shrimp are pink and firm. Add the mushrooms, Alfredo sauce, evaporated milk, and sherry and heat gently.


Yield: 4 servings.
red chilli,dried or fresh


3l tomato sauce


1l chicken stock or soup(consomme)


garlic,fresh thyme,green onion tips sliced thin.


1 large onion.


cook the onion with tyme,chilli and garlic,dont colour to much add the chicken stock and tomato sauce,reduce a little season to taste,add the seafood of your choice


baby scallops,srimp,white fish etc.reseason add a little sugar(2t level tblspoon.)
Mediterranean Seafood Chowder


1-1/2 cups chopped sweet yellow or red peppers


1 large onion, quartered and thinly sliced


3 garlic cloves, minced


2 tablespoons olive oil


1 can (28 ounces) crushed tomatoes


2-1/4 cups water


1 can (14-1/2 ounces) chicken broth


1 cup uncooked long grain rice


1/2 cup white wine or additional chicken broth


1/2 to 1 teaspoon dried thyme


1/2 to 1 teaspoon dried basil


1/2 teaspoon salt


1/8 teaspoon crushed red pepper flakes


8 ounces uncooked medium shrimp, peeled and deveined


8 ounces cod fillets, cut into pieces


In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.


Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork. Yield: 10 servings


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>





I'd definately cut below recipe in half...





Seafood Soup


4-1/2 quarts chicken broth


10 packages (8 ounces each) imitation crabmeat


2 medium onions, diced


1-1/2 cups butter, cubed


1/4 cup all-purpose flour


5 pounds sea scallops


3 pounds cooked medium shrimp, peeled and deveined


1-1/4 teaspoons dried thyme


1 teaspoon dried parsley


4 cups heavy whipping cream


Salt and pepper to taste


In a large kettle, bring broth and crab to a boil. Reduce heat; cover and simmer for 20 minutes or until crab breads into pieces when stirred. Meanwhile, in several large skillets, saute onions in butter until tender. Stir in flour until blended. Stir into crab mixture; return to a simmer.


Add scallops, shrimp, thyme and parsley. Simmer, uncovered, for 5-7 minutes or until scallops turn opaque. Add the cream, salt and pepper; cook and stir until heated through (do not boil). Yield: 48 servings (12 quarts).


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>





Easy Seafood Bisque


1/2 cup chopped onion


1 tablespoon butter


1 can (10-3/4 ounces) condensed cream of celery soup, undiluted


1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted


1 package (8 ounces) imitation crabmeat, chopped


2-1/4 cups milk


1 teaspoon chicken bouillon granules


1/2 teaspoon dried parsley flakes


1/4 teaspoon garlic powder


1/4 teaspoon dried marjoram


1/4 teaspoon pepper


In a 3-qt. saucepan, saute onion in butter until tender. Stir in remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally. Yield: 4-5 servings.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>





Al the 'Soup Nazi' Seafood Bisque


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Commanders Seafood Gumbo


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sounds like ya better make yur own cause too much u don't likw.how u think new recipes happen.....
try a seafood boil i would recommend looking at the food channel .com for recipe.
Shrimp Roll Soup


Serving Size : 6 Preparation Time :0:00





2 quarts Chicken stock


1/4 pound Ground shrimp


1/2 cup Cellophane noodles, cooked, cooled, and roughly chopped


1-1/2 teaspoons Soy sauce


1 teaspoon Minced scallions


1 teaspoon Minced garlic


6 Napa cabbage leaves -- blanched, cooled


6 Scallion greens, blanched, cooled


2 Chopped scallions, for garnish





In a soup pot slowly heat chicken stock to a simmer.





Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1-1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve.
SHRIMP, HADDOCK,SCALLOPS, CANCLAM CHOWDER POTATOES CUT UP SMALL OF COURSE,COOKED IN VERY LITTLE WATER WITH SOME SALTUNTIL, POTATOES ARE DONE., ADD DESIRED AMOUNT OF CREAM