The following delicious recipe comes from Taste of Beirut a fantastic food blog full of Middle Eastern delights.
INGREDIENTS: 6 servings
1 lobster (about 2 pounds in weight)
1 pound of shrimp (large)
1 pound of tomatoes
1 cup of diced carrots
1 cup of diced celery
1 cup of chopped onion
1 tablespoon of mashed garlic
olive oil
Spice mix:
1/2 teaspoon of each of: saffron, cardamom, paprika or cayenne, black pepper; salt, to taste.
peel of an orange
tahini, 2 or 3 tablespoons
1/2 cup of fresh Seville orange juice (or lemon)
chopped parsley, for garnish
METHOD:
Ask the fishmonger to steam the lobster and separate the flesh from the carcass and cut the carcass in half lengthwise. You want the head to be opened up because it is where the flavor is.
Dice carrot, celery and onion. Mash the garlic in a mortar with a dash of salt.
Assemble all the dry spices. Juice the oranges or lemons. Boil the tomatoes for 15 seconds and peel and dice them or use a can of diced tomatoes.
Peel the shrimps: keep the peels aside to use for the stock and leave the shrimps in a bowl of cold water in the fridge.
Peel the orange and set the peel aside.
Heat a bit of olive oil in a large pan. Add the carrots, onion and celery and cook gently for about 10 minutes. Add the lobster carcass, making sure the head is facing the oil and vegetable mixture. Fry the lobster carcass for a few minutes until the fragrance is wafting out of the pan. Add the shrimp peels and about 8 cups of water. Bring to a simmer and let it bubble up gently for about 30 minutes.
OTE: Don’t forget to stir the tahini before pouring, to mix the oil and the paste thoroughly.
Strain the stock through a sieve into a bowl. Heat the pan with a tablespoon of olive oil and add the diced tomatoes and all the dry spices. Fry for 3 minutes until fragrant. Cover with the lobster and shrimp stock, add the orange peel, garlic and cover. Simmer gently for 15 minutes.
Uncover the pan. Add the orange juice and tahini (you can also mix the two well beforehand). Then, use an immersion blender (or a regular blender) to puree the sauce until it looks smooth and creamy.
Add the raw shrimps to the stock and let them cook in it for about 5 minutes till they turn pink.
Add the cooked lobster, previously cut in smaller pieces.
The following recipe comes from Fresh Local and Best a wonderful New York blog, filled with great food and pictures.
SMOKY SHRIMP AND CHORIZO SOUP
Ingredients
2 pounds medium shrimp shelled and deveined, shells reserved
2 quarts low-sodium chicken broth
8 ounces dry chorizo, thinly sliced
1 large sweet onion, diced
1 large carrot, cut into fine matchsticks
1 garlic clove, minced
1 teaspoon sweet smoked paprika
One 28-ounce can diced tomatoes, drained
1 tablespoon all-purpose flour mixed with two tablespoons of water
Salt and freshly ground pepper
Avocado slices, (optional for garnish)
Method
In a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells.
In a large soup pot, cook the chorizo over moderate heat, stirring occasionally until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, carrot, garlic, and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot, add the shrimp broth and bring to a boil. Simmer over moderate heat for 25 minutes.
Stir the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with the avocado, if using.
This is a wonderful recipe inspired by a traditional Columbian plantain soup with the addition of fish, to add lean protein with the vegetables, it makes a complete meal.
Ingredients:
1 big plantain
1/2 red onion
4 cloves garlic
salt and pepper
fish stock and one cube veg stock
cumin
1 tomato
some frozen Italian beans
tomato paste
1/2 green pepper
2 fillets of any desired fish halibut would work well.
Method:
saute onions, garlic, green pepper, in olive oil, add cumin powder
then add tomato, and stock, about 1 liter and a little tomato paste.
Add uncooked pieces of fish, beans and cubed plantain, and simmer for 20 min.
remove a little of the soup with quite a bit of the plantain and blend, to thicken the soup.
Simmer for another 10 min and garnish with cilantro
This wonderful soup comes from Kahakai Kitchen a wonderful blog based in Hawaii:
It was a long draining week putting in lots of hours trying to make a deadline on some consulting I am doing which made me tired and grumpy. I needed a good, stomach and soul-filling bowl of soup this week to get me back on track. Finding the “Corn Lady” had parked her truck near my house again, selling local corn picked fresh that morning felt like a sign that a hearty corn soup would be perfect. I decided to take some of the elements of a corn chowder, like potatoes, rice, and milk or cream, flavor it with my favorite Thai ingredients and top it with a luxurious scoop of crab meat. The result was this gorgeous Thai-Flavored Corn & Potato Chowder with Crab.
Thai-Flavored Corn & Potato Chowder with Crab
by Deb, Kahakai Kitchen
(Makes about 6 servings)
3 medium ears of fresh corn, (or about 2 1/4 cups frozen corn)
8 cups chicken stock or low-sodium chicken broth
2 stalks lemongrass, peeled and bruised
4-5 kaffir lime leaves
4 garlic cloves, coarsely chopped
1 (3-inch) piece peeled fresh ginger, sliced into rounds
2 Tbsp Thai green curry paste
1 cup jasmine or long-grain white rice
1 1/2 cups Yukon gold potatoes, chopped into 1″ cubes
1 cup snow peas, trimmed and cut diagonally into 1/2-inch strips
2 Tbsp Asian fish sauce
fresh lime juice from 2 limes
1/2 Tbsp or to taste, sambal oelek or other red chili paste
1 can (14 oz) of lite coconut milk
salt and pepper to taste
2 Tbsp chopped cilantro, plus extra for garnish
2 Tbsp chopped Thai basil, plus extra for garnish
6 oz lump crab meat for garnish
smoked paprika for garnish
If using fresh corn, cut kernels from cob with a sharp knife and set aside. Break up corn cobs and add to large heavy soup pot along with chicken stock, lemongrass, kaffir lime leaves, garlic, ginger, and curry paste and bring to a boil.
Reduce heat and simmer, uncovered, until ginger is softened, about 15 minutes.
Pour through a fine mesh or paper-towel-lined sieve. Discard solids and put flavored stock back in pot. Bring to a boil, stir rice and potatoes into soup, turn down heat and simmer, uncovered, stirring occasionally, until tender, about 15-20 minutes.
Add reserved corn kernels and snow peas and cook at a bare simmer, uncovered, until just heated through, about 2 minutes.
Stir in fish sauce, lime juice and coconut milk and simmer, uncovered, until about 2 minutes to blend flavors.
Remove from heat, add salt and pepper to taste, stir in chopped cilantro and basil.
Place chowder in shallow bowls and top with additional chopped cilantro and Thai-basil and a heaping tablespoon of crab and garnish with a pinch of smoked paprika and a sprig of Thai-basil.
This is a really great crab soup recipe. Well, maybe I’m partial, because I love pumpkin soup. The recipe is simple, easy and quick.
This is one you must try!
Yummy Pumpkin-Crab Soup Rating: 10 out of 10
Ingredients:
3 Tbsp. Smart Balance buttery spread (or butter)
1 large sweet onion, chopped
2 small garlic cloves, chopped
1/2 tsp. curry powder
2 cups roasted butternut squash (canned pumpkin may be substituted)1 tsp. sea salt
2-1/2 cups low-sodium chicken broth
1/2 cup heavy cream
3/4 cup fat-free half and half (Land o’Lakes recommended)
2 cups crab meat, picked over for cartilage and shells
For Garnish: chopped fresh parsley
Method:
In a large heavy skillet or stock pot, heat the onion in the SB over medium heat till wilted, about 5 minutes.
Add the garlic; cover; reduce heat to low and cook about 15 minutes, till onions are soft.
Sprinkle with curry powder; cook an additional minute, then add squash and salt and stir together.
Puree in a blender; pour into a saucepan with the broth; cook over medium heat till almost boiling. Taste to adjust seasonings, adding more salt if needed.
Add cream, half and half and crabmeat; reduce temperature and just heat through, about 5 more minutes.
Garnish each serving with chopped fresh parsley, if desired. Yield: 4-6 servings
With winter melting away, many of us are looking for lighter meals that fit with springtime appetites (and pre-summer diets). This is a gorgeous, tasty preparation - introducing your local market’s spring vegetables, as well as adding warm flavors to beat the chill that lingers in the air. It has the low-fat and flavorful benefits of poaching seafood and using the liquid for seasoning. It also incorporates a simple technique called “monter au beurre,” which involves whisking a small amount of butter into the broth at the last minute, producing a classic, satisfying velvety finish.
You will need:
olive oil
1 large leek, greens removed, thinly sliced
3-5 garlic cloves, smashed, peeled, and chopped
1 cup dry white wine
1 large can fat-free, low sodium chicken broth (or 2 cups low sodium vegetable broth)
3/4 pound large sea scallops, cut in half horizontally
2 T chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 T fresh tarragon, minced
1 tsp grated lemon rind
1/2 t salt
lots of freshly cracked black pepper
ground chili pepper to taste
1. Heat the oil over medium in a large, heavy stock pot. Add the leek and garlic and cook until tender.
2. Add the wine and broth, and bring the mixture to a simmer. Stir in the shrimp and scallops, and bring quickly to a boil. Immediately reduce heat, and simmer for around 3 minutes, or until shrimp are done.
3. Remove the shrimp and scallops from the pot using a slotted spoon, and keep them warm on the side. Bring the broth mixture to a boil again, and allow to cook for 4 minutes. Reduce the heat to low, and add the butter, stirring constantly with a wire whisk until the butter is melted and a satiny sheen appears on the surface of the soup.
4. Stir in the chopped tomatoes and remaining ingredients. Taste and adjust the seasonings.
5. Divide the seafood among 4 bowls, and cover with broth. Serve immediately.
This goes beautifully with light, crusty French bread and a glass of rose; try serving it with a plate of steamed, chilled crudite: fresh asparagus, green beans, spring carrots and broccoli, with a small side of garlic aioli.
In my family, oyster stew is reserved for holidays: elegant, somehow “fancy” - we usually save it for Christmas Eve. Our traditional version is thin and loaded with oysters; this version is a little thicker and more hearty.
I made this stew last night for a small dinner party, and it was a lovely and relatively simple dish for a cold autumn night.The richness of the broth is full of warmth and comfort, and pairs well with a crisp salad of winter vegetables like cabbage or Brussels sprouts and spiced nuts.We served this with crusty Italian ciabbata bread and an excellent white rioja, but it would stand up to any robust white wine without too much oak.
You will need:
About 1 ½ lbs. shucked fresh oysters, with 1 cup of the liquor set aside.I like to use small to small-medium oysters; too large and they have to be bitten in half, which doesn’t work well for soups
1 ½ sticks butter
a handful of flour
4 ribs celery, thinly chopped
½ bulb garlic (6 to 8 cloves), peeled, smashed, and coarsely chopped
1 large onion, minced
½ cup finely chopped curly parsley
salt, pepper, cayenne
dash of Worcestershire sauce
3 cups milk
1 cup heavy cream
1.Pour the liquid out of the oysters and set it aside.Carefully rinse and strain the oysters to remove any bits of shell or grit.
2.Combine the oyster liquor with 1 cup of water in a large soup pot.Heat the liquid to a simmer, and then add the oysters, cooking just long enough for their edges to curl and for them to plump up – about 2 minutes.Strain the oysters from the liquid (put a bowl under a sieve) and set both aside to cool separately.
3.Return the soup pot to the heat and add the butter.Once it melts, toss in a handful of flour and whisk it around until it is completely absorbed.Cook the roux until it is golden brown, then add the chopped vegetables.Sautee in the roux until the celery and onion are very soft, about 20 minutes, stirring frequently.Some of the milk can be added to prevent things from sticking.
4.When you are nearly ready to serve, add the milk, cream, oysters, and liquor to the vegetables and stir it all together.Allow the milk to thicken – about 5 minutes.
5.Season with salt, pepper, cayenne, and Worcestershire to taste and ladle into soup bowls.Serve immediately.
I found this recipe in the November, 2008 edition of Saveur; I have adapted it somewhat – my version has bolder flavors and less cream.
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