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Other Foods: Soup ( 16 recipes )
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Catfish Stew - Soups, Stews, and Sauces
n/a (Hits: 521)
From Tommy
1. While preparing stew, simmer diced potatoes in separate pot, with a little salt, until just tender, remove from heat, add just enough cold water to stop cooking, keep warm.<br>2. Cook bacon slightly crispy, add diced onions and sauté on medium heat until tender.<br>3. Turn heat up to medium high and add catfish filets into pot with bacon & onions. Stir occasionally to prevent sticking. Fish will develop their own broth. Cook fish a few minutes until tender.<br>4. Add tomatoes, Texas Pete, Worcestershire sauce, and pimentos - cook on medium heat about 10 minutes.
5. Add potatoes, salt & pepper to taste.
6. Add tomato sauce until consistency is right for you. Add catsup to thicken, if needed
7. Allow to simmer for at least 20 - 30 minutes; longer is better.
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Cheesy Fish Soup - Soups, Stews, and Sauces
n/a (Hits: 443)
Cut fish into 1-inch cubes. Melt butter in a 3-quart pot and Sauté onion, green pepper, and celery until tender-crisp. Blend in flour, salt, marjoram, and paprika. Gradually add bouillon and milk. Cook, stirring constantly, until thickened. Add fish and cheese and Simmer, stirring gently for 5 to 7 minutes. Serve immediately with hot, buttered toast.
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Captain Tims Famous Clam Chowder - Soups, Stews, and Sauces
n/a (Hits: 418)
Simmer onion, celery and potatoes in a small amount of water in a large saucepan until tender. Melt butter in a saucepan over medium heat. Blend in flour, sugar, salt and pepper. Gradually stir in milk. Cook until thickened, stirring constantly. Stir in vegetables; add clams and vinegar. Cook over low heat until heated throughout. Add pepper and hot sauce to own personal taste preference.
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Flounder Soup - Soups, Stews, and Sauces
n/a (Hits: 1653)
Cut flounder into chunks, set aside. In a large kettle, sauté onions and garlic in butter until tender, then add water, potatoes, parsley, salt, bay leaves, thyme, marjoram, and pepper. Bring to a boil. Add the flounder and reduce the heat to medium. Cook, covered, for about 25 minutes, or until the flounder and potatoes are tender. Remove and discard the bay leaves. Serving Size: 10
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Oyster Stew - Soups, Stews, and Sauces
n/a (Hits: 400)
Heat olive oil in a large saucepan over medium heat. Add onions and celery and sauté until onions are tender. Add garlic and savory and mix well. Add potato, chicken broth, clam juice and bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in the corn, mushrooms and oysters and simmer briefly until the edges of the oysters start to curl. Slowly add the milk and parsley and heat through. Add enough flour to reach desired consistency.
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Seafood Chowder - Soups, Stews, and Sauces
n/a (Hits: 485)
Sauté onion and green pepper in oil in a large saucepan until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in tomatoes and seasonings; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining ingredients; cover and allow to simmer an additional 15 minutes.
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Seafood Chowder - Soups, Stews, and Sauces
n/a (Hits: 462)
Sift flour and vegetable oil over medium heat until well browned. Add onions, bell pepper, celery, and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving, bring to a light boil. If to thick add more water. Add shrimp. Cook 10 minutes. Add parsley, green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice.
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Seafood Soup - Soups, Stews, and Sauces
n/a (Hits: 418)
Saute onions, garlic, bell pepper. Add parsley, tomato, wine, water thyme, rosemary, salt, pepper an bay leaf and simmer covered for 1 hour. Add crab, shrimp, and clams and cook covered for 10 minutes or until the clams begin to open. Serve piping hot!
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She Crab Soup - Soups, Stews, and Sauces
n/a (Hits: 451)
In a large pot, melt the butter over moderately low heat. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook, stirring, for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer, stirring. Add the chopped egg yolks, the crabmeat, salt and pepper and bring almost to a simmer. Ladle into bowls. If soup isn't thick enough mix together equal amounts of butter and flower, add a little at a time, until desired consistency.
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