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French Seafood Soup(recipe and pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Jul 21, 2004 10:14 am    Post subject: French Seafood Soup(recipe and pic) Reply with quote

Buay taught me how to make this delicious and most delightful French soup. Since then, its been seafood soup for the last couple of weeks.



this was cooked on 26 June 2005..using local mussels.


French Seafood Soup(yields 8 bowls)
Ingredients:
4 carrots(cut)
2 large white onions(diced finely)
4 crabs(medium size)
20 pcs of Australian Mussels(get the frozen ones from NTUC or CS)
1 packet of Frozen Oysters(from NTUC or ColdStorage)
1 kg of large Tiger Prawns
3 large squids(sotong)
10 pcs of fresh scallops
8 pcs of Cod Steak
8 pcs of Salmon Fillet
1 bottle of White Wine(any brand..must be at least 1 litre)
8 cups of water
2 cans of tomato Puree

Herbs/Spices:
10 pcs of Bay Leaves(dried ones are fine)
1.5 tbsps each of the following:
Ground Thyme
Rosemary Leaves
Ground Oregano
Sage Leaves
Ground Majoram
Ground Black Pepper
Cajun

Method:
1. Clean and chop/break crab claws and cut into smaller pieces.
2. Using a large sauce pot, add 3 tbsp Olive oil and stir fry onions till fragant.
3. add all the herbs/spices into it and stir fry.
4. Add tomato puree, carrots and then water
5. Cook on medium heat/fire till boiling.
6. Add all the crabs into it.
7. Boil for 10 mins on medium heat.
8. Set the heat to LOW, pour in white wine.
9. Add Mussels in.

Now, is the tricky part. As the fish and scallops get disintegrate very fast and breaks into tiny pieces..do this with care!

Do this in stages:
Cooking the other seafood in the soup:
1. use a large sieve and slowly cook each type of seafood.
2. you can start with the cod fish, then salmon, then scallops, oysters, squids and lastly prawns.
3. When you have cooked each type of seafood, remove and placed the cooked items in another pot.
4. Cook for another 10 mins..then serve.

To serve, pick each type of seafood and place into a serving bowl. Then scoop soup over it.

Serve hot with French toast..RED WINE and good company of friends and relatives!

All in all, this soup takes about 3 hours to cook. Minus the time taken to clean and prepare the seafood items.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Mon Jun 27, 2005 9:52 am; edited 4 times in total
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wink
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Joined: 20 Jul 2004
Posts: 183
Location: Simei, Singapore

PostPosted: Tue Jul 27, 2004 4:22 pm    Post subject: Reply with quote

Gina,

I tried this over the weekend, and since it's only for dh and myself I had the portion reduced.. I used 1/2 bottle of white wine with 2 1/2 cups of water and added 1 crab with clams, salmon and prawns and the taste is great! Thanks for this great recipe.
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mrslim2000
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PostPosted: Wed Jul 28, 2004 11:08 am    Post subject: Reply with quote

I didn't attempt cooking this but I had this soup at one of Gina's gathering and all I can say is "heavenly"!
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wink
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Location: Simei, Singapore

PostPosted: Tue Aug 03, 2004 3:08 am    Post subject: Reply with quote

Gina,

My 2nd attempt with this soup last Sunday for my guests and they all loves it...



Last edited by wink on Fri Sep 03, 2004 11:05 pm; edited 2 times in total
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patchan
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PostPosted: Fri Aug 06, 2004 11:54 pm    Post subject: french seafood soup Reply with quote

Hi Gina,
How long does it take to cook the soup after I put in all the ingredients except the scallops and fish.
Thank you.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Aug 07, 2004 8:53 am    Post subject: Reply with quote

Hi Patchan

the soup gets better at each stage of the cooking process. Its a minimum 2 hour job and you cannot leave it on the fire unattended. You have to constantly watch it*(so that it doesn't boil too rapidly), stir it(to prevent onions from sticking onto the bottom of the pot).

When I am preparing this for a party of 20 pple, I usually cook the first stage of the soup. That is to simmer the sauce, onions, crabs until I get a thick crab based stock. I will leave it to cool completely in the fridge. The next day(the actual day of the party), I reboil it. And add wine and all the other seafood pieces.

Gina
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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french seafood soup
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PostPosted: Sat Aug 07, 2004 11:47 am    Post subject: Reply with quote

Hi Gina,
Thank you very much,will try to cook this soup some day.
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spice girl
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Joined: 01 Sep 2004
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Location: New York

PostPosted: Wed Sep 01, 2004 11:39 am    Post subject: Name of french seafood soup Reply with quote

I think the name for this french soup is BOUILLABAISSE. Tried it at restaurants in NYC and Paris. This soup originated from Marseille.

A 1980 charter signed by 11 restaurants (7 in Marseille) dictates what kinds of fish form the basis of an authentic local bouillabaisse. These are generally unavailable outside France, so www.epicurious.com suggests getting the freshest nonoily fish available, preferably three to five different kinds. The soup is enjoyed with croutons on the side.
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Gina
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Location: Singapore

PostPosted: Wed Sep 01, 2004 5:34 pm    Post subject: Reply with quote

Dagmar aka KahWai,

finally you came. You missed having this. I made this last month for uncle Andrew and uncle Daniel and also your mom and dad. nothing left at the end of the day at my mom's place. your mom was learning to make the Buttered Prawns from me. so honoured you know..she's already a GRANDMOTHER!

Gina
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Gina

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fuchsia
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Joined: 14 Sep 2004
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Location: Singapore

PostPosted: Tue Sep 14, 2004 4:58 pm    Post subject: Reply with quote

Yummy! My favourite soup of all! A lot of work but worth it! :lol:
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Mandy
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Posts: 53
Location: Sengkang

PostPosted: Tue Sep 14, 2004 10:48 pm    Post subject: Reply with quote

Gina,

Dh and i don't like to eat big mussels. Can i omit this and will the soup taste the same?
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Sep 15, 2004 1:13 am    Post subject: Reply with quote

Mandy

yes. In fact, each time I made this, I had different kind of seafood in it. I used Australian mussels because its less smelly than the local ones we get here in Singapore.

You can just use Crabs, Prawns, Sotong, Salmon, Codfish, Scallops. But then again, I thought you are allergic to seafood?

Gina
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Gina

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Mandy
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PostPosted: Wed Sep 15, 2004 9:13 am    Post subject: Reply with quote

Gina,

I don't care much anymore. The temptation is too big! haha

Thanks!
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wink
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PostPosted: Wed Sep 15, 2004 10:43 am    Post subject: Reply with quote

I tried adding celery and it's nice too!
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