Maritime Medley Seafood Soup
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Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 243 |
| pro | 33 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 130 mg |
| sodium | 589 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 26% |
| vit A | 27% |
| vit C | 170% |
| folate | 24% |
Suggested Recipes
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2 tbsp (25 mL) butter
2 onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 can (19 oz/540 mL) tomatoes
1 jar (370 mL) roasted red peppers, drained
1 cup (250 mL) dry white wine or chicken stock
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) saffron threads
1 sweet yellow pepper
12 green onions
3 lobster tails (about 12 oz/375 g total)
1 lb (500 g) haddock or halibut fillets
1-1/2 lb (750 g) mussels (about 10 oz/300 g total), peeled and deveined
12 large scallops (about 10 oz/300 g total)
12 baby yellow pattypan squash (6 oz/175 g total)
2 tbsp (25 mL) snipped fresh chives
Preparation:
In Dutch oven, heat butter over medium heat; fry chopped onions, celery and garlic, stirring occasionally, until softened, about 6 minutes.
Meanwhile, drain tomatoes, reserving juice. Seed and chop tomatoes; add to onion mixture and cook, stirring, for 3 minutes.
In blender, purée together red peppers, wine and reserved tomato juice. Add to pan along with 3 cups (750 mL) water, thyme, salt and pepper; bring to boil. Reduce heat to simmer. Crumble saffron into pan; cover and simmer for 15 minutes. Meanwhile, cut yellow pepper into 1-inch (2.5 cm) chunks; add to pan and simmer for 5 minutes.
Meanwhile, cut off half of dark green parts of green onions; reserve for another use. Cut each lobster tail crosswise into thirds. Cut haddock fillets into 12 pieces. Rinse mussels and pull off any beards; discard any mussels that do not close when tapped.
Increase heat to medium-high. Add green onions, lobster, haddock, mussels, shrimp, scallops and squash; cover and cook, stirring once, until mussels open, about 15 minutes. Discard any mussels that do not open. Divide among bowls; garnish with chives.
Meanwhile, drain tomatoes, reserving juice. Seed and chop tomatoes; add to onion mixture and cook, stirring, for 3 minutes.
In blender, purée together red peppers, wine and reserved tomato juice. Add to pan along with 3 cups (750 mL) water, thyme, salt and pepper; bring to boil. Reduce heat to simmer. Crumble saffron into pan; cover and simmer for 15 minutes. Meanwhile, cut yellow pepper into 1-inch (2.5 cm) chunks; add to pan and simmer for 5 minutes.
Meanwhile, cut off half of dark green parts of green onions; reserve for another use. Cut each lobster tail crosswise into thirds. Cut haddock fillets into 12 pieces. Rinse mussels and pull off any beards; discard any mussels that do not close when tapped.
Increase heat to medium-high. Add green onions, lobster, haddock, mussels, shrimp, scallops and squash; cover and cook, stirring once, until mussels open, about 15 minutes. Discard any mussels that do not open. Divide among bowls; garnish with chives.
Tags:
Source
Canadian Living Magazine: May 2003
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