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We hope you got benefit from reading it, now let’s go back to seafood soup recipe. You can cook seafood soup using 33 ingredients and 42 steps. Here is how you cook it.
The ingredients needed to make Seafood Soup:
- Use Stock
- Take 3 cup pork shoulder broth
- Use 4 cup fish bone broth
- You need 3 each pepperoncini peppers
- You need 2 clove Garlic
- Take Spice Blend
- Prepare 1 each pepperoncini pepper (seeds removed)
- You need 1/2 tbsp Cumin Seeds
- You need 1/4 tsp ground coriander
- You need 1/2 tsp Mustard Seeds
- Get 1/4 tsp Chili powder
- You need 5 each whole cloves
- Get 1/4 stick Cinnamon
- Use 1 cup water
- Prepare Seafood
- Get 10 each shrimp peeled and deveined (or leave whole)
- Provide 2 each Mahi Mahi Filets cut in bite size pieces
- Get 7 each whole squid, cleaned
- Provide 10 each clams
- Get 2 each blue crabs (cleaned and cut in half)
- Provide Veggies
- Prepare 2 cup cooked white beans
- Provide 1 large onion
- Provide 1 cup bell pepper or mix of bell peppers
- Use 1 each habanero pepper or more to taste
- Provide 4 clove Garlic (minced)
- Use 1 cup Corn
- Provide 3 each zucchinis (medium sized)
- Get 2 cup cooked tomatoes (or 14 oz can)
- Get Optional additions
- Use 1/2 cup dry white wine
- You need 1 tbsp fresh cilantro
- Prepare 1 tsp crushed black pepper
Instructions to make Seafood Soup:
- When buying fresh, it can be hit or miss if you don't have a favorite trusted place to buy, but there are some things to look for as you choose: For shrimp (often from frozen): Should be firm and clear from spotting. Buying whole will add extra flavoring to the broth.
- For squid (often from frozen): Should be firm, in first stage of defrost, on ice. There is some prep before adding to soup.
- For clams: Clams, get fresh when possible. If the clam "spits" at you, it's fresh.
- This is an example of a dead clam:
- For fish: Look at the eyes. You want clear.
- If cloudy, he's been there a while:
- Marinade for seafood: Put squid in bowl.
- Prepare squid: Pull out head.
- Cut of head tentacles and remove beak.
- Pull out pen. (quill)
- Clean out all internal flesh with your fingers or running under cold water.
- Remove the outer skin (optional)
- Slice into rings.
- Discard rest.
- Add to separate bowl to marinate with fish.
- Cut fish into bite sized chunks and add to squid.
- Sprinkle seafood lightly with a pinch of ground cumin, ground mustard and ground coriander and a dash of chili powder. Mix well with some olive oil, cover and put back in fridge until ready to use.
- Combine stock ingredients. Bring to a boil, then remove from heat and allow flavors to blend.
- Prepare the vegetables.
- Dice the onion.
- Dice zucchini.
- Dice peppers.
- Dice hot peppers.
- Jalapeño peppers vary in heat. For hot, look for lines on the pepper.
- For milder heat, use chile manzano or "apple pepper." You want a nice bright color all around.
- Look for bright, shiny and firm, if browning, not fresh.
- Mince the garlic.
- In large pot, add 3 tbs extra virgin olive oil, sauté onion and peppers until onion is translucent, then add zucchini and the garlic continue stirring.
- Place all of the spice blend ingredients into a pot, bring to a boil and remove from heat. Allow to sit 30 minutes and then blend with an electric mixer until smooth.
- Remove chili and garlic from stock. Combine 1/2 of stock with spice blend.
- Crush by hand in another bowl.
- Rinse beans and add to soup. Add corn and keep at a simmer.
- Add marinated seafood into the simmering soup and stir to cook evenly, avoiding a boil. Taste soup. Add more peppers, broth as needed for taste and consistency.
- Steam crabs in wine/ water until color turns a dark orange (about 10 minutes) then add to soup.
- Add fresh whole shrimp to soup. Stir well to cook evenly.
- Shrimp will change color to bright orange.
- Steam clams in wine/ water or alone.
- Put in pot on high heat and cover.
- The clams will open, remove as open and put on plate.
- Discard any clams that do not open (3 to 5minutes)and add immediately to soup.
- The soup is ready to be served!
- Remove from heat and serve with a garnish of fresh cilantro. Sprinkle ground pepper to taste.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get on the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Cover raw fish or meat and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to make sure everything you are likely to use has been saved correctly (according to any storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state just how long you can keep the food and if it must go in the refrigerator.
This kind of food often has particular packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. For instance, you might see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, colour or texture might start to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, make certain that you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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