Thursday, January 3, 2013

Chunky Seafood Soup

I tried a new recipe called "Fisherman's Soup," originally posted on a food blog I look at from time to time.  While I don't love it, and needed to make some modifications, I still woofed it.  Personally, I wanted a brine-y, seafood-y, gumbo-y flavor, but that wasn't the result.

So actually, I figured it would still be good to share since it basically came out to be a nice vegetable soup with very little seafood flavor at all.  It's only a little over 200 calories a serving, so that also is a major plus.  I think Brad will like it!

A bit of prep, but cooks up very quickly once all these ingredients are ready:
  • 1 diced yellow onion
  • 1 dice carrot
  • 1 diced red pepper
  • 3 minced cloves of garlic
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1 cup dry white wine (I doubled this from the original recipe)
  • 1/2 cup chopped flat leaf parsley (don't accidentally get curly like I did, too bitter)
  • 28 oz. canned diced tomato
  • 3/4 cup vegetable stock
  • 2 fillets of mahi mahi cut in 1-inch cubes (Original recipe called for 1.5 lbs. of tilapia, which jewel was out of, but mahi mahi was on sale.  If you can get it cheap its a much milder, meatier fish than tilapia, so might be perfect for Brad!)
  • 1/2 lb. shelled raw shrimp
I'd start by prepping everything, since it comes together pretty quickly once all the ingredients are ready to go.  While the original recipe doesn't call for seasoning the seafood, I definitely would next time.  Maybe some cayenne or cajun spices?  If you prefer to keep the seafood mild (barely any seafood flavor) then don't season it. 

Cook the onion, carrot, pepper, and garlic in 1 tbsp. olive oil heated in a big, old pot.  7 minutes will do.  Season with salt and pepper.

Throw in the oregano and red pepper flakes and stir it up for a minute.  Add the parsley and white wine and simmer that a minute or two.  Mix in the tomato and stock and bring to a simmer.

Add the mahi mahi/tilapia and cook for about 4 minutes.  Then add the shrimp and keep on the heat until those are all pinked up.  Throw in the capers at the end.

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