All-Fish-Seafood-Recipes.com

Royal Seafood Soup Recipe

Serves/Makes: 10 to 12

Ingredients:

• 12 ounces (350 g) cod or haddock fillets
• 1 (approximately 8-ounce / 227-g) lobster or spiny lobster tail, thawed
• 8 ounces (227 g) cleaned scallops
• 12 ounces (340 g) large unpeeled, boiled shrimps
• 12 ounces (340 g) boiled crab legs
• 12 small clams in shells, cleaned
• 2 tablespoons (30 mL) olive oil
• 1 onion, finely chopped
• 1 green pepper, seeded and chopped
• 2 garlic cloves, crushed
• 3 tomatoes, seeded and grossly chopped
• 8 ounces (227 g) fresh mushrooms, halved
• 1 1/2 cups (375 mL) chicken broth or fish stock
• 1/2 cup (125 mL) dry white wine
• 1/4 teaspoon (1 mL) salt
• 1/2 teaspoon (2.5 mL) thyme
• 1 large pinch fennel
• 1 large pinch saffron powder
• 1 large pinch Cayenne pepper
• 2 bay leaves

How to cook:

• Skin cod or haddock fillets: lay fillets skin up and cut, with a sharp knife, right underneath the skin, starting at tail-end (with one hand, pull on the skin while cutting, very near the skin, with the other).
• Cut fillets into 1-inch (2.5 cm) cubes set aside.
• Into a 20-cup (5-L) microwave-safe saucepan, mix together olive oil, onion, green pepper and garlic.
• Cover and microwave for 3 to 4 minutes at 'MAXIMUM', until tender, stirring once.
• Add tomatoes, fresh mushrooms, chicken broth or fish stock, dry white wine, salt, thyme, fennel, saffron, Cayenne pepper and bay leaves.
• Mix and cover.
• Microwave for 5 minutes at 'MAXIMUM' then microwave at 'MEDIUM-MAXIMUM' for l0 to 12 minutes, stirring 4 times.
• Meanwhile, using shears or a pointed knife, half lobster or spiny lobster tail lengthwise, cutting through the meat.
• Cut crab legs into 3 to 4-inch (7.5 to 10-cm) long pieces.
• Mix reserved fish fillets, lobster, crab, clams and scallops into fish mixture.
• Microwave for 15 to 17 minutes at 'MEDIUM-MAXIMUM', until clam shells open-up and scallops are no longer translucent, stirring twice.
• Leave to rest for 5 minutes, covered.
• Throw away bay leaves.
• Just before serving, mix in shrimps.

Notes:

Oven: 700 watts
Waiting time: 5 minutes

Comments:

Always store fish soups in your refrigerator even so, serve fish soups within 24 hours.
To reheat, microwave soup at 'MEDIUM' until bubbly serve immediate (if soup boils for too long, fish and seafood will be tough).

This recipe for Royal Seafood Soup serves/makes: 10 to 12

---

Main Ingredient: Seafood Mix
Preparation Method: Microwave

---