Seafood Soup

I adapted this recipe from a Food Network Show I saw four years ago. It took 1st place at a seafood cook-off. The original recipe calls for a banana which I've tried and it's great, but I don't always have them on hand, so it can be left out. You really don't taste the banana which is used to slightly thicken the soup.

My local grocer sells one pound bags of mixed frozen seafood pieces (mussels, clams, squid, shrimp, scallops) so I use that, otherwise use your own combination of canned or chopped seafood.

The flavors are a culinary delight.  If you want a thicker (chowder type broth) thicken with a rue of flour and broth or water.  I serve this as an appetizer soup before a meal, or as a whole meal with a salad and crusty bread.


Garlic Seafood Soup
Recipe adapted from Ginger Moreno, Rancho Palos Verdes

1-1/2 pounds of mixed chopped seafood of choice, canned or frozen (clams, shrimp, mussels, fish, oysters,squid)
1/4 cup butter
2 Tabs. minced garlic
1/2 cup finely minced onion
1 medium green pepper, finely diced
1 medium red pepper, finely diced
1 medium tomato, finely diced
1 cup clam broth
1/3 cup lime juice
2 tsps. cilantro, finely minced or parsley
2 tsps. finely minced jalapeno pepper, or more to taste
1 can chicken broth
2 cup heavy cream or coconut milk
Kosher salt and ground black pepper to taste
Crusty bread, for serving

In a 12-inch nonstick skillet, on medium high melt butter. Add garlic, onion,  peppers, and tomato. Saute until soft. Set aside.

In a 3-quart saucepan, add lime juice, chicken broth, clam juice, cilantro, jalapeno pepper. Cover pan and allow mixture to heat for 5 minutes.  Add vegetable mixture, stir to combine, making sure there is enough liquid, if not add more clam broth, then add seafood mixture, cover and cook for 7 minutes. Finally, add cream or coconut milk, stirring in and heating a few minutes. Salt and pepper to taste.  If desiring a thicker broth, add a mixture of flour and water. Serve with crusty bread.

Makes 8 to 10  one cup servings.

Estimated cost: $6.50 or less; .80 cents a serving or less.

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