The other day, I got back to the gym after several weeks away, and went with my best friend. Afterwards, we went to Rockfish Seafood, where I had the most wonderful seafood soup. Today, I made my own version.
NOTE: This makes a huge pot, for dinner for 3, and lots of left overs to freeze in individual meals.
Here's the rough recipe.
Enough margarine to coat the bottom of a large stock pot
1 large onion, chopped fairly large
3 stalks celery, chopped fairly large
1 bag of baby carrots, each halved
1 can diced tomatoes
1 can chickpeas (garbanzos), drained.
1 pound of uncooked medium shrimp, peeled and deveined
1 bag of small scallops
About 5 pounds of potatoes, peeled and cut into large bite size pieces
one pound of catfish nuggets, but into large bite-size pieces
various cod, whiting, any fish to taste, about 1 pound.
Salt and black pepper to taste
about 2 tbsp italian seasoning, about 1/4 cup of dried parsley
About 2 quarts of water
Melt butter in stockpot, add chopped onion and celery, cook until tender.
Add water, canned tomatoes, canned chickpeas (garbanzos) carrots and the seasonings. Bring to a boil and cook about 10 minutes on medium high.
Add the potatoes, shrimp, scallops and fish, turn burner to lowest setting, and let simmer for about 1 hour.
Turn burner off and let sit for the rest of the day.
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Steph,
ReplyDeleteSounds yummy, I just don't like the idea of letting it sit around at room temperature for an extended time---perfect environment to grow bacteria. Sorry, it's the RD in me.
Connie C
You're right Connie. It should stay on the stove on simmer, to stay hot, or should be put in the fridge. One thing i learned in food service is that food should be brought down to a temp of 40 degrees within 4 hours. Which means putting soups etc. in a shallow pan or pans to cool in the fridge.
ReplyDeleteNot sure if that's still the case. But ya'll cooks know what to do with your food, i'm sure.