Seafood Soup RecipeSeafood soup recipe is a very flavorful soup that is the combination of vegetables and seafood. This soup has a stew like quality, and you can rely on this soup to be a good start for any dinner. If you want to make this soup the main focus of the meal, as many do, just add a salad and some crusty bread and you have a wonderful meal for as many as four.
Any recipe, even this delectable seafood soup recipe can be expanded upon to feed a larger crowd or to have enough leftovers for the next day. It is always a good idea to cook once and serve twice to save time in the kitchen. This can be accomplished by making enough to freeze so that you can pull it out at a later date to enjoy again without all the work.
You will find that most of the recipes on this site were created with the busy family in mind. When you can create a lovely soup this delicious that can be frozen, you are able to increase the time you have to spend with family while serving the best.
INGREDIENTS4 cups fish stock 1/4 tsp saffron threads (optional) 1 lb mussels in shells (scrubbed and beards removed) 4 oz shrimp (peeled and devein) 4 oz scallops (shelled and sliced) 1 lb flounder fillet (skin removed and cut into 3/4 x 2 in pieces) 2 tomatoes (cored seeded, and diced) 1 zucchini (finely diced) salt and pepper to taste
1. In a large sauce pan bring over medium-high heat bring stock to boil. Crumble in saffron and stir well, and remove from heat. 2. Discard broken or shells that don't close when tapped. Place mussels in a clean sauce pan over medium heat and cover without water. Cook for 4 minutes until shells open, shaking pan occasionally. 3. Place colander over sauce pan tipping mussels into it to drain liquid into stock. When cool remove from shells, and discard any that did not open. 4. Bring stock and reduce heat and simmer. Add tomatoes, shrimp, flounder, shrimp, mussels, scallops, and zucchini return to boil then reduce heat and simmer for 4 minutes season to taste and serve.
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