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    You are in: Home / Cookbooks / Soups: Out of the Ocean, Into the Tureen
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    45 recipes in

    Soups: Out of the Ocean, Into the Tureen

    [Cover photo by Mrs Goodall.] Seafood soups. (Of course there are also a lot of seafood soups in my cookbooks Soups: Chow Down With Chowder and Soups: Slurping Round the World ). My other soup cookbooks include Dreamy Cream Soups , For Health and Healing , Hearty Meat Soups , Meat-Free and Tomato Soup . . . Mm-mm, Good!
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    2 Reviews |  By chia

    although the ingredients may sound strange this is really refreshing and delicious!

    Recipe #67119

    Got this off a website of Australian recipes. THis is for the Zaar Tour Contest, Australian region. Have not made yet.

    Recipe #135035

    I thought this sounded like a good way to use up some Asian condiments and chives that I have on hand. Recipe source:Bon Appetit February 1984

    Recipe #138904

    You can adjust the seafood content to suit your taste

    Recipe #53094

    2 Reviews |  By Bergy

    You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.

    Recipe #15352

    This is a traditional West Indian recipe, which will vary slightly from island to island.........this version is from Trinidad. Don't be put off by the look--it tastes delicious. (I don't cook with salt, so some may need to be added for personal taste.)

    Recipe #93412

    I love hot and sour soup and i found this recipe and i thought i would post it even thought i am not a big fan of scallops. From the kitchen of Martin James.

    Recipe #99051

    When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

    Recipe #113086

    I modified this recipe from "The Ocean's Bounty," a little recipe book given to me by a friend from Connecticut. Instead of using whole fish, I used fillets, which cuts the cooking time. I cook only until the peppers are crunchy-done.

    Recipe #187485

    1 Reviews |  By Geema

    This is a versatile soup allowing you to use a variety of fish or even shellfish. I like it with cod and shrimp.

    Recipe #199724

    From the "Colonial Williamsburg Tavern Cookbook" comes this seafood dish which is served at various colonial taverns on the site, including Christiana Campbell's. "In this recipe from the Barrier Islands, tomatoes and aromatic vegetables are stewed with seafood." The term "muddle" came from the early settlers and refers to a "mess of fish."

    Recipe #114913

    This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with croutons and a fiery-garlicky rouille. Clearly, this cioppino is not for the faint of heart.

    Recipe #189364

    1 Reviews |  By jchef1

    This was submitted and published in the American Harvest cookbook, by the American Academy of Chef's, the honor society of the American Culinary Federation.

    Recipe #113753

    Don't be scared, time to get fancy! I am totally into elegant dishes, and this is one of my favorites. Amuse-Boushe "a little bite" of a flavorful soup to begin a dinner party. This is NOT a large quantity soup, it is designed to be a small taste, prior to dinner. COOKS NOTE: This can be made ahead of time.

    Recipe #147935

    This is quick and very easy to make. The saffron and the wine adds "the little extra" to this soup.

    Recipe #77348

    2 Reviews |  By Bev

    Doing a search for some exciting Cajun soups, I came up with this wonderful recipe on Allrecipes.com. I hope you will enjoy it!

    Recipe #151419

    This is delicious and easy to make! I got the recipe from the New Orleans School of Cooking and have made this numerous time for dinner parties. Enjoy!

    Recipe #158632

    This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.

    Recipe #175190

    1 Reviews |  By Babs7

    My sister Cathy made this recipe while she was visiting over the holidays. It is a flavorful soup that warms the insides during the winter months. She originally found the recipe in Yankee Magazine for Curried Vegetable Soup and added in the shrimp.

    Recipe #152304

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