Soup

Sautéing fish is one of the best ways to bring out its qualities while adding a crispy dimension to it as well. Capers are a simple and perfect garnish for a seafood dish and this rather easy recipe creates an impressive sauce or a silky soup Number of Servings:  4 Ingredients:  1 large head of califlower 1 shallot 3 cloves garlic 1 quart whole milk extra virgin olive oil fresh squeeze of lemon salt 1/4 cup rinsed and dried capers 1/4 cup extra virgin olive oil Tilapia fillets Instructions:  Begin by peeling garlic and shallots and slicing or chopping them to the best of your ability. Set aside. Take your cauliflower and cut it in half the long way. Then take the thick core out of the center and the green leaves and discard them. Then roughly chop the cauliflower and set aside. Shape and size doesn't matter here since everything will be pureed. Heat a three-quart or larger saucepan; add a healthy shot of the olive oil, and the shallots and garlic. Toss in a pinch of salt, and cook over a medium low heat, stirring occasionally, until the shallots are translucent. Add all of the cauliflower and pour the quart of milk into the pan. Cover the pot and set to a medium heat. Cook for around fifteen to twenty minutes, keeping your eye on the pot to make sure it does not bubble over. Milk is guilty of doing this quite easily. When the cauliflower is soft enough to easily pierce through with a knife it is done. We do not want totally mushy cauliflower here. Using a strainer or colander separate the cauliflower from the milk, saving all of the milk. Set up a blender and only fill 1/3 of the way with the cooked cauliflower at a time. This is all too important because believe me from experience; an exploding blender of hot liquid leads to a bad day. Add enough milk into the machine to cover the cauliflower halfway. Cover and puree. The mixtures consistency is up to you now. If you want a soup adding more milk for a looser puree would be ideal. If looking for a sauce, you want a thicker more concentrated consistency, with less liquid. Taste for salt. Finish the rest of the cauliflower like this. Transfer to a bowl and squeeze lemon juice into the mixture. Taste again for seasoning and decide if you need more salt or lemon juice. Remember to add slowly. Seasoning food is a skill that comes with practice. You can always add but never take away. Capers can be bought a few different ways. Stored in a brine, or pickling liquid or salt packed. I prefer capers in liquid because the rinsing process is easier. Just place them in a wire strainer and rinse thoroughly under cold water. This removes the strong brine that can be harsh and overpower your dish. Set on a couple paper towels and dry. In a small saucepan heat olive oil over medium heat. Give the oil about three minutes to come to temperature and add the capers. Let capers fry, stirring occasionally until they stop making a popping sound and are crispy. Remove with a slotted spoon and lay out on a paper towel. Season lightly with salt. Allow the Tilapia fillet to sit out on a plate for around fifteen minutes. This allows the fish to come to room temperature, ensuring that it cooks evenly through. I feel that fish cooks best in a cast iron skillet. It brings an even heat that lasts and is generally nonstick if it’s broken in. If you don't have one use the thickest sauté pan you have. Remember to pick a pan that makes sense for the amount of fish your cooking. Too small and the fish will be crowded and end up steaming in its own juices. Too big and the heat will be too strong, which will lead to an easily burnt or overcooked fish. Salt both sides of the fish first. Focus on creating a thin even coating of salt on both sides. I prefer "Diamond" brand Kosher salt for this. Salting the fish five minutes before it cooks allows it to soak in the seasoning, and keeps your pan from having a pile of oil and salt crystals while cooking. Let your pan heat under a medium to medium-high heat until it is very hot. This should take about two minutes. When hot, add a bit of your oil of choice, just enough to make a very thin layer in the pan. We are not frying, just sautéing. I use canola or extra virgin olive oil. Adding cold oil to a very hot pan means your fish will never stick. Place your Tilapia fillet in the pan and let it cook until you see the meat turning opaque on all sides. Fish does not like to be touched much while cooking. By leaving it alone it is forming a very desirable brown crust. Once the opaque color is slowly creeping up the raw side of the fish, flip it over carefully and cook for another 30 to 60 seconds. Fish is best served directly from the pan to the plate. This is a technique that comes with practice. Add as much of the cauliflower puree you like, sprinkle with the crispy capers, and with a zester or cheese grater zest the skin of a lemon over the top and serve. Source: Tropical Aquaculture Products, Inc. created by Chef Samuel Filloramo

This easy-to-make soup is perfect for any day of the week. Number of Servings:  6 Ingredients:  1 Tbsp Olive Oil 1 onion diced 3 stalks celery sliced 2 peeled carrots, sliced ¼ ‘ thick wheels 1 green bell pepper, diced ½ inch 1 yellow zucchini, sliced ½ “ thick rounds 1 green zucchini sliced ½ “ thick rounds 3 cloves garlic, minced 2-3 tsp ancho chile powder* 1 ½ tsp dried oregano ½ tsp – salt to taste 1 can (14.5 oz) diced tomatoes in juice 8 cups chicken broth ½ c corn kernals 1 lb Shrimp – peeled Instructions:  In large pan over medium high heat combine first group of ingredients, and cook 2-3 minutes until vegetables brown slightly.  Add spices, tomatoes and broth.  Bring to a boil, and then reduce heat to simmer and cook for 15-20 minutes until vegetables are tender.  Bring back to a boil, add corn and shrimp and cook for 3-5 minutes until shrimp are pink and cooked through.  Serve, garnished with fresh lime wheels. Courtesy: Sea Port Products Corporation

Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways. Number of Servings:  4 Ingredients:  2 teaspoons minced ginger 1 cup sliced scallions, 1/4 inch thick 1/8 to 1/4 teaspoon red chili flakes Two 14.5 oz cans reduced sodium chicken broth 12 medium mussels, scrubbed 1/2 pound bay scallops, rinsed 1/2 pound medium shrimp, peeled & deveined Instructions:  Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.

This soup combines two super foods -- shrimp and collard greens -- for a simple delicious soup with a powerful dose of great nutrition. Number of Servings:  4 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) One 14-ounce can lite coconut milk One 10-ounce box frozen collard greens or spinach, or 2 cups fresh 2/3 cup jasmine rice 2 tablespoons bottled or fresh lime juice 2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger 1 teaspoon dried curry powder 8 ounces small cooked shrimp, fresh or frozen, thawed Instructions:  Add the broth, coconut milk,collard greens,rice,lime juice,ginger,and curry powder to a large saucepan or Dutch oven and stir to combine. Cover and bring to a boil. Reduce the heat and cook at a low boil until the rice is cooked, about 20 minutes. Stir in the shrimp, heat through, and serve. Nutrition Information:  210 calories; 7g fat (6g saturated, 0.3g omega-3); 620mg sodium; 19g carbohydrates; 3g fiber; 14g protein; 120% vitamin A; 60% vitamin C, 25% calcium

Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal. Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Shrimp, uncooked 1/4 cup Onion, minced 1 or 2 Garlic cloves, minced 2 Tbsp Olive oil 4 to 5 cups Chicken broth 3 or 4 Dried mild chilies 1/4 tsp Cumin, ground Salt & cayenne to taste Garnish 2 cups Corn tortilla strips 1/4 to 1/2 cup Cilantro, fresh, chopped 1/4 to 1/2 cup Grated Colby Jack cheese Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked. To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas. Source: Ocean Garden

It’s March and to ward off the last of the winter chill try a seafood soup. Thank-you to our friends at Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante for this GREAT shrimp recipe! Number of Servings:  6 Ingredients:  1 cup roasted pumpkin puree (Canned pumpkin or roasted butternut squash can be substituted) 1 1/2 cup shrimp or chicken stock 1 cup reduced shrimp or shellfish cream (1 ½ cups heavy cream) 6 oz. Dry sherry 1 sprig thyme 1 medium onion Ground ginger, allspice, cloves, nutmeg and cinnamon to taste 1 tablespoon butter 1 ½ tablespoons olive oil 1 teaspoon minced chives Salt and pepper to taste 6 Roasted mini pumpkins hollowed out 12 U-15 Ocean Garden shrimp peeled and de-veined (shells reserved) Instructions:  Sautee the shrimp shells in half the butter until well colored, deglaze with the sherry and allow to evaporate. Add 2 cups heavy cream, thyme and simmer till reduced by half and strain. Sautee the onion with the remaining butter till translucent, add the pumpkin puree, shrimp stock, 6 diced shrimp and reduced shrimp cream and allow to simmer for 8 minutes. Add the spice blend, salt and pepper to taste. With a hand held immersion blender puree the mixture till smooth. To serve season the remaining shrimp with salt and pepper and sear in hot skillet with olive oil till cooked through. Divide soup mixture evenly into the roasted mini pumpkins or warmed soup bowls. Garnish with seared shrimp and chives. Source: Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante

Number of Servings:  2 Ingredients:  6 – 26/30 Ocean Garden® Authentic Mexican Shrimp 6 – mussels 4 – little neck clams ½ - cup colored peppers, cubed ¼ - cup white onions, cubed ¼ - cup chorizo, cooked & drained ½ - garlic clove, minced 2 – Bay leaves 1 ¾ - cup white wine 2 - cups fish stock 3/4 – cup tomato sauce 5 – fingerling potatoes, cooked 3 – pieces fish (2 ounces each piece) Instructions:  In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve. Source: Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec

Number of Servings:  4 Ingredients:  4 cups chicken broth 1 cup thinly sliced mushrooms 1/4 cup sliced bamboo shoots 1/2 pound sea scallops, sliced horizontally (1/4") or bay scallops (rinsed under cold running water) 1 tablespoon reduced-sodium soy sauce 1/4 teaspoon white pepper 2 tablespoons corn starch mixed with 3 tablespoons warm water 1 egg, beaten 3 tablespoons rice vinegar OR 2 tablespoons white wine vinegar 1/3 cup thinly sliced green onion Instructions:  Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Add scallops, soy sauce and pepper. Bring to a boil. Add corn starch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar; sprinkle with green onion. Serve immediately.

Number of Servings:  8 Ingredients:  2 tablespoons olive oil 2 cups chopped onion 2 cloves garlic, minced One 28oz can tomatoes 3 tablespoons tomato paste 1 bay leaf 4 cups water 1 cup dry white wine One 8oz bottle clam juice 1/2 pound shelled medium shrimp 2 catfish fillets cut into 1 inch cubes 1/2 teaspoon salt 1/4 teaspoon pepper coriander (or parsley) lemon slices Instructions:  In large soup pan, heat oil. Sauté onion and garlic until onions are transparent. Add tomatoes, tomato paste, and bay leaf. Cover and simmer 25 minutes. Add water, wine, and clam juice. Simmer uncovered 45 minutes. Add shrimp, catfish, salt, and pepper. Cook 10 minutes or until catfish flakes easily. Remove bay leaf. Garnish each serving with chopped coriander and lemon wedges.