This is my version of clear out the frozen seafood I bought at ridiculously low prices before it’s too late to use, and make it spicy soup. Scary how my brain works. Whenever I go to the grocery I always head to the seafood department to see what’s on sale. I like getting those really good deals, and then when I cook up a lot, I don’t feel like I’ve just blown the bank on one meal.
This soup is quick to make and it’s a low calorie, but very filling meal. I’m serving it as part of our Gluten Free Light Winter Warmers Progressive Dinner Party. For the complete party schedule slide down to the bottom of this post. You won’t want to miss anything!
Don’t be intimidated by the long list of ingredients here. It’s really just stock, tomatoes, seafood and seasonings.
Just read a great post on Six Tips for Eating Quality Seafood on a Budget over at Nourishing Gourmet. Thought you might like to check it out but don’t forget to read on about this recipe. This recipe is also linked to Kim’s Pennywise Platter Thursday.
This recipe is also submitted to What Can I Eat That’s Gluten Free.
1-2 cups boiled shell stock
Fire Roasted diced tomatoes- 15 oz can
2 tsp Tomato paste
2 Jalapeño peppers diced (take out all seeds and white membrane for less heat)
2 cloves garlic minced
1 Cippolini onion chopped
1 TBS cilantro
1 tsp thyme
1 tsp Ancho Chili Pepper
1-2 large roasted red pepper diced
4 tsp green chilies diced
1-2 cup wine
seafood- shrimp, crab, lobster or whatever you have on hand
Sea Salt to taste
1 tsp White Pepper
1 tsp Black Pepper
1/2- 1 tsp Cayenne Pepper
1 bay leaf
Organic Extra Virgin Olive Oil
Start by gathering all of your supplies and mincing, chopping and dicing the vegetables.
If you have seafood in the shell, remove the shells and boil them on a soft boil for 15 minutes. This will make great stock to add to the soup. If you have shells, move this step to number one.
In a stockpot on medium high, saute your onions in a little oil until soft and starting to brown.
Next add in the jalapeno, and garlic for just a couple of minutes. You don’t want to let the garlic brown, just soften.
Add in your tomatoes and seasonings and stir. Once combined add in the wine.
Now add in the stocks, bay leaf and tomato paste and let simmer for 10 minutes. You’ll want to taste test it for seasoning levels. Make adjustments now.
Add in your seafood with the most dense items first. Let them cook a little and then add in the smallest sizes last. This way they won’t overcook.
The whole process should take you 30 minutes from start to soup.
I used 1 small lobster tail, around a pound of shrimp and 1 King Crab Leg. If I told you the total price I paid for all of this seafood you wouldn’t believe me. Just make sure you check your seafood departments for the best deals, wrap it really well and mark it with name and date.
If you don’t have freshly roasted green chilies around, use a small can of diced.
Fire roasted tomatoes taste the best in this recipe but if yours are not fire roasted don’t let that stop you from making this recipe.
Any sweet onion will do if you can’t find cipollini. They can be pricey.
Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and Roasted Cauliflower Soup with Gluten Free Croutons by Alison from Sure Foods Living.
Tuesday January 19th - Winter Fire Roasted Tomato Soup w/ Prosciutto Topping from Diane- The W.H.O.L.E. Gang.
Thursday January 21st – Amy from Simply Sugar and Gluten Free servedBlack Bean Chili with Butternut Squash & Swiss Chard and Shirley fromgluten free easily shared Wassail.