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Foodgeek: |
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Rating: |
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Servings: |
10 to 12 cups |
Prep. Time: |
:45 |
Total Time: |
1:10 |
Ingredients: |
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16 oz. chicken broth
16 oz. tomato sauce
2 limes, juice of, plus equal amount of fish sauce
3 cups water (add more if needed)
1 lg. potato, peeled and diced
1 lg. carrot, sliced
8 cloves garlic, chopped
1/4 cup cilantro, chopped
2 jalapeno peppers, chopped
1/2 sweet red pepper, diced
1 tbsp. oregano
1 tsp. basil
Salt and pepper to taste
2 tbsp. butter
1/2 lb. fish, cut in bite size pieces
1/2 can (6 oz.) baby clams
1/2 lb. shrimp, shelled
1/2 lb. scallops, shelled
1 lb. crab legs cut in pieces
4 to 5 shallots, diced or
1 onion, diced
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Directions:
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Bring vegetables, spices, and liquids to a boil and reduce to simmer. Cook until tender, but do not overcook. Toss in seafood and butter, cook a couple minutes (until seafood is done). turn off heat and let stand awhile while the flavors come together. Add Louisiana hot pepper sauce if needed. Heat and serve with lemon wedges, crackers or crusty bread.
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This soup could be made using clams, muscles, and shrimp in the shell, but it is a bit more difficult to eat. Substitute chicken broth and water with fish broth for a stronger seafood flavor. Try variations to this recipe using oysters, octopus, stewed tomatoes, white wine, lemon juice, corn, bacon, sausage, green beans or celery.
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