Recipezaar: Course,Soups,Main Ingredient,Seafood,Mussels recipes

Fisherman's Bouillabaisse

Mon, 06 Mar 2000 16:20:00 -0500

-- posted by Molly53

Sopa Leao Velloso

Mon, 06 Mar 2000 16:28:00 -0500

-- posted by Julesong

Creamy Mussel Soup with Fiery Rouille

Thu, 13 Sep 2001 10:21:14 -0400

This is a lovely Soup for a Winter Dinner Party!or any type of Gathering of friends and family. -- posted by Norahs Girl

Elegant Seafood Chowder

Sun, 30 Dec 2001 12:08:33 -0500

The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time. -- posted by DiB's

Anything Goes Seafood Chowder

Thu, 18 Apr 2002 10:48:24 -0400

A rich chowder that is ready to serve in 30 minutes.It is an easy recipe to double or triple. -- posted by Aroostook

Savoury Italian Fish Soup (Brodetto)

Sat, 04 May 2002 16:35:36 -0400

An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca -- posted by Izzy Knight

Cioppino, Seafood Stew

Tue, 20 Aug 2002 17:15:09 -0400

What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed. -- posted by DonnaR

Dtom Yam Hoi Nahm Sai

Sun, 17 Nov 2002 20:17:57 -0500

Don't let the name scare you off. This simple but tasty Thai soup is salty, sour and hot all at the same time. Not to mention pleasing to the eye... -- posted by Sackville

Lobster Corn Boil

Mon, 11 Aug 2003 20:03:17 -0400

I got this a while back from our city newspaper. -- posted by Gingerbear

Spicy Seafood Stew Over Linguine

Wed, 29 Oct 2003 20:00:14 -0500

-- posted by Gingerbear

Seafood Chowder

Thu, 04 Dec 2003 20:00:07 -0500

I developed this recipe & it is absolutely DELICIOUS! It's a meal in itself & I usually serve it with a crusty bread. -- posted by Alan Leonetti

Clam Chowder Using Canned Clams

Thu, 22 Jan 2004 20:00:40 -0500

15 minutes is all you need for this recipe! -- posted by Aroostook

Supreme Italian Fish Soup

Wed, 19 May 2004 19:59:51 -0400

THIS FISH SOUP IS UNMATCHED. SIMPLY THE BEST. Dont be intimidated by long list of ingredients (this is a fish broth and fish soup combination recipe). Many ingredients can be substituted. Fish broth can be made days in advance and stored in the fridge. -- posted by Polar Bear

Adriatic Fish Stew over Angel Hair Pasta

Tue, 01 Jun 2004 19:59:25 -0400

This is a great diabetic recipe mainly because you wouldn't think it was anything but a really good recipe, but also just because it is just a really good recipe. Diabetic Exchanges: 4 lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable -- posted by MizEmerilLagasse

Creamy Norwegian Fish Soup

Wed, 09 Mar 2005 20:00:41 -0500

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional. -- posted by Pets'R'us

Curried Mussel and Butternut Squash Soup

Wed, 17 Aug 2005 14:56:31 -0400

In the Middle Ages, Flemish cities were at the crossroads of the Northern spice routes, and brewers and cooks both took advantage of exotic spices. According to Food & Wine, you'll see that influence in this curried soup and in the Blanche de Bruges that is its ideal wheat beer accompaniment. MAKE AHEAD: The curried soup can be prepared through Step 1 and refrigerated overnight. -- posted by NcMysteryShopper

Scallop and Mussel Chowder

Mon, 18 Sep 2006 22:10:01 -0400

A good seafood lunch or light supper year-round, but I like it when the weather gets chilly. If used as an appetizer, can stretch to 6 servings. -- posted by echo echo

Jocie's Crock Pot Seafood Soup

Tue, 02 Jan 2007 17:43:46 -0500

I adapted this recipe from one that I saw Rachael Ray make for Oven Roasted Cioppino. I thought that I could change the recipe to account for my family's tastes and so that it would work in my 8.5 quart slow cooker. You may need to adjust the cooking times if you use a different size crock pot. It was yummy and my family really enjoyed it. You can use whatever seafood that you enjoy but do not put it in until near the end of the cooking time as noted, so that the seafood is not overcooked. Please note that you could probably do all of the steps before adding the seafood at the end and place in your crock pot on low for 4 hours or so(depending on your crock pot size and temperature) and then put it on high and add and cook the seafood for the times stated. -- posted by Jociecee

Mussel Soup

Tue, 13 Mar 2007 17:21:10 -0400

Adapted from NZ cookbook -- posted by Evie*

Innkeeper's Mussel Chowder

Thu, 17 May 2007 16:00:31 -0400

A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III -- posted by Annacia

Creamy Mussel Soup

Fri, 12 Oct 2007 00:20:59 -0400

A delicious light soup makes a great starter. -- posted by The Flying Chef

Billi Bi Soup from Pierre Franey of the New York Times

Mon, 29 Oct 2007 23:44:30 -0400

This is considered to be the most elegant and delicious soup ever created! May be served hot or cold -- posted by carrie sheridan

Mussel, Fish and Butternut Chowder ... or Stew!

Thu, 24 Apr 2008 01:10:48 -0400

Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously! -- posted by Zurie

Mussels in Tarragon Tomato Broth

Tue, 13 May 2008 18:47:28 -0400

This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon. -- posted by SilverOpera

Mussels Portuguese Style

Thu, 03 Jul 2008 02:07:57 -0400

This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum. -- posted by Ice Cool Kitty

Mariscada Aka Caldo De Siete Mares

Thu, 31 Jul 2008 01:31:20 -0400

This is served all over Mexico, Central and South America. It is delicious anytime during the year and is popular served as a brunch. -- posted by Tiny_Toodles

Bouillabaisse With Rouille Topped Croutons

Mon, 10 Nov 2008 23:03:14 -0500

A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels dress up even the simplest soups & they are very good! We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work & the Rouille (roo-EE) is traditionally spicy. This is a combination of a couple recipes. Hope you enjoy! ;) -- posted by Manami

Deconstructed Bouillabaisse

Tue, 10 Feb 2009 13:59:28 -0500

Adapted from a recipe by Kerry Saretsky at Serious Eats. She says, "Buttery Chilean sea bass is seared separately from the almost-instant broth, and is served perched on a bed of onion, fennel, and tomatoes, afloat in a sea of bouillabaisse sauce studded with onyx-black mussels, and creamy little rock shrimp. I can't imagine any thick, flaky fish that this recipe would not work for, so go ahead and substitute salmon or halibut or swordfish, and adjust your cooking time accordingly. For that matter, you could use clams and calamari instead of mussels and rock shrimp. You are Monet, and bouillabaisse is your canvas." Petite-diced tomatoes will be found next to the other tomato products; if you can only find regular-dice, just give them a rough chop before using. -- posted by DrGaellon

Xarém

Sat, 09 May 2009 12:20:41 -0400

The Algarve region of southern Portugal was the last part of the country to be under moorish occupation. Their cuisine (and language) shows the influence of their location on the coast, as well as of their northern african conquerors. -- posted by realbirdlady

Mussel Chowder - Microwave

Fri, 03 Jul 2009 03:01:25 -0400

Another recipe from my Parents. This is SO yummy. And easy too. -- posted by *christie

Shellfish Soup

Tue, 07 Jul 2009 16:04:57 -0400

A substantial soup which is a meal in itself. I haven't made this yet, but am posting for safe-keeping. -- posted by Kiwi Kathy

Corn, Clam, and Mussel Chowder

Fri, 24 Jul 2009 13:18:14 -0400

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light -- posted by Abby Girl

Quick "n" Easy Bouillabaisse for Two

Mon, 24 Aug 2009 10:36:14 -0400

Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook". -- posted by TeresaS

Mussel Chowder

Mon, 31 Aug 2009 02:29:13 -0400

This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread. -- posted by Chef Regina V. Smith