Mixed seafood soup is a very easy to prepare, hearty soup that makes a wonderful meal in the early fall months. Combining sea bass, red snapper, squid, prawns and fresh crabmeat, mixed seafood soup is rich in both texture and flavor. Serve the soup with a loaf of crusty whole-wheat bread and dill butter along with a glass of dry white wine with just a touch of fruit.
Things You'll Need
- 5 tbsp. unsalted butter
- ½ lb. sea bass fillets
- 1/2 lb. red snapper fillets
- ½ lb. prepared squid
- ½ lb. prawns, shelled and de-veined
- 10 oz. fresh crabmeat
- White onion, sliced
- ¼ cup all-purpose flour
- 5 cups fish stock
- ¾ cup elbow macaroni
- 1 tbsp. fish paste
- Rind of 1 orange, chopped
- ½ cup fresh squeezed orange juice
- ¼ cup dry sherry
- 2 cups heavy cream
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Melt the unsalted butter in a large saucepan and add the sea bass, red snapper, squid prawns and crabmeat. Add the sliced onion and cook over low heat for 5-7 minutes.
Add the flower to the saucepan slowly, stirring constantly to prevent any lumps from forming.
Slowly add the fish stock white stirring constantly with a wooden spoon. Heat the soup over high heat until the stock begins to boil, and then reduce the heat to low. Simmer for 30-35 minutes or until the fish is nearly cooked.
Add the pasta to the saucepan and cook for 10-12 minutes or until the pasta is almost al dente.
Stir in the fish paste, orange zest, orange juice, sherry and heavy cream. Season with sea salt and freshly ground black pepper to taste. Heat the soup over low heat for 5-6 minutes to warm.
Ladle the soup into individual serving bowls and serve immediately.
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