Soup and Stew Recipes

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Ingredients

1 can (6.5 ounces) chopped clams, drain and reserve juice

2 cans (6.5 ounces) minced clams, drain and reserve juice

2 stalks celery, thinly sliced

1 medium onion, diced

4 large baking potatoes cut into bite-size pieces

1 pound center cut bacon, reserve grease

½ teaspoon dried thyme

6 stems fresh thyme with leaves pulled off

1 cup heavy cream

2 cups half & half

4 cups milk

Directions

1. Cook the bacon, then place it on a layer of paper towels to remove excess grease. Do not drain the pain. Cook the onions and celery in the reserved bacon grease until they are soft and tender, approximately 5 minutes. Season with salt and pepper.
2. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add ¼ teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper.
3. Remove ¾ cup of the potato/onion/celery mixture and put it in a mixing bowl. Cover with ¾ cup of the broth, then puree with a hand blender (or puree in a blender).
4. Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Cook on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper.
5. Serve with crumbled bacon and/or oyster crackers.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

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Ingredients

1 pound bluefish filets, skinless, cut into 1-inch pieces

3 tablespoons butter

½ cup onion, minced

½ cup celery, minced

3 tablespoons flour

½ teaspoon salt

¼ teaspoon white pepper, freshly ground

⅛ teaspoon cayenne pepper

2 cups milk

1 14.5-ounce can cream-style corn

Paprika, to taste

Directions

1. Melt the butter in a medium saucepan. Add in the onion and celery and saute lightly.
2. Blend in the flour, salt, pepper, and cayenne.
3. Add the milk slowly, stirring constantly, until slightly thickened.
4. Blend in corn and heat.
5. Add the fish and cook until done. About 10 minutes.
6. Serve in bowls, sprinkled with paprika.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

Ingredients

10 ounces of fresh clam meat, preferably Geoduck, cut into 1-inch pieces

4 tablespoons (½ stick) unsalted butter

1 ½ medium onions, diced

4 cups clam juice

2 cups heavy cream

1 large carrot, peeled and diced

1 stalk of celery, diced

1 large red or white potato, peeled and diced

¼ teaspoon freshly ground black pepper

2 dashes of Tabasco sauce

Juice from ½ lemon

Beurre Manié

½ tablespoon of unsalted butter, softened

1 tablespoon all-purpose flour

Directions 

1. Grind the clam meat through large holes in a meat grinder (or through a food processor) until roughly chopped. Set it aside.
2. Melt the butter in a large stockpot over low heat. Cook the onions in the melted butter until soft, about 5 minutes. 
3. Add the ground clam meat and cook for an additional 3 minutes, stirring occasionally to avoid browning.
4. Add the clam juice, turn the heat to high, and bring everything to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender. About 10 minutes.
5. Make the beurre manié by using your fingers to mix the butter and flour together to form a smooth paste. Press the mixture onto the ends of a whisk and stir it into the soup until completely and evenly dispersed. 
6. Stir in the remaining ingredients, taste and adjust seasonings, and serve immediately.

Recipe courtesy of Salish Seafoods

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Ingredients

1 pound poached monkfish (begin with 1 ½ pounds raw fish)

4 tablespoons butter

½ cup diced potatoes

½ cup chopped carrots

½ cup chopped celery

¾ teaspoon salt

½ teaspoon freshly ground white pepper

½ teaspoon dried basil

2 cups chicken broth

¼ cup dry white wine

2 cups heavy cream

Directions

1. Poach the monkfish in lightly salted water. Coarsely chop and set aside.
2. In a medium saucepan, melt the butter and then sauté the potatoes, carrots, and celery until tender.
3. Remove the vegetables from the pan, puree, and return to the pan.
4. Stir in the salt, pepper, and basil. Then add the broth and wine and heat.
5. Blend in the cream, stirring constantly until well combined.
6. Add in the poached monkfish and heat, about 5 minutes.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

1 pound ground opah*

2 tablespoon taco seasoning

1 large yellow onion, diced

1 (16 ounce) can white kidney beans

1 (16 ounce) can red kidney beans

1 jar (12–15 ounce) salsa of choice

½ teaspoon granulated garlic

½ teaspoon granulated onion

Salt and pepper to taste

Crushed red pepper flakes to taste

3 cups of water

Vegetable oil

Directions

1. Add some vegetable oil to a pan over medium-high heat.
2. Add the ground opah to the pan, followed by the taco seasoning. Stir to ensure all of the fish gets coated with seasoning, working to break up any chunks. Once the fish is browned, transfer it to a Dutch oven, similar size pot, or to a slow cooker.
3. Add a little more oil to the hot pan and sauté your diced onion. Once the onion browns and softens, add it in with the cooked fish.
4. Add the canned beans, salsa, granulated onion, garlic, salt, pepper, and crushed red pepper flake.
5. Add 3 cups of water, mix everything together, and set your pot over a low heat or your slow cooker to high.
6. Stir the chili occasionally to help the flavors come together. It will thicken as it cooks, but if you find it getting too thick, simply add a little more water. You may also wish to adjust the seasonings.
7. The chili should take about 2 hours on low if you’re using the stove, or 5 to 6 hours with a slow cooker.

*The ground opah in this recipe is derived from opah “flank” (abductor/adductor muscle). Ask your fishmonger to grind it for you if you don't have a meat grinder at home. Alternatively, you could use an 80:20 ratio of ground opah flank and ground opah belly.

Recipe by Tommy the Fishmonger and courtesy of Catalina Offshore Products, San Diego, California.

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Ingredients

3 tablespoons unsalted butter

3 stalks celery, minced

1 small onion, minced

1 cup carrots, chopped

1 jalapeño, thinly sliced

1 teaspoon garlic, minced

1 bunch of scallions, finely chopped

4 cups vegetable broth

1 tablespoon cornstarch

2 cups canned corn

2 cups half and half

1.5 pounds salmon, skin discarded and cut into 1-inch pieces

Salt and pepper to taste

Cilantro and croutons for garnish (optional)

Directions

1. In a large pot, melt the butter over medium heat.
2. Add in the celery, onions, carrots, jalapeños, garlic, and scallions and cook, stirring often, until softened. About 8 minutes. Add the broth, salt and pepper, and bring to a simmer.
3. In a small bowl, whisk the cornstarch with two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 to 3 minutes to thicken.
4. Turn the heat down to a gentle simmer, and stir in the corn and the half and half. Layer the raw salmon on top of the simmering soup and cover the pot with a lid.
5. Simmer for 10 minutes, or until the salmon is cooked through.
6. Top with fresh cilantro and croutons, and enjoy!

Recipe and photo courtesy of the Seafood Nutrition Partnership.

Ingredients

4 teaspoons extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 ½ teaspoons dried thyme

1 ½ teaspoons celery seeds

½ teaspoon salt

½ teaspoon ground black pepper

2 cups no salt added diced tomatoes with juice

1 cup chicken broth

4 ounces green bean cut into 1-inch pieces

1 potato cut into ¼ inch cubes

4 ounces fish fresh your choice (snapper works best), cut into bite size pieces

6 ounces small shrimp (41–50 per pound), peeled and deveined

1 teaspoon cornstarch mixed with cold water

Directions

1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt, and pepper; cook for roughly 1 minute.
2. Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
3. Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
4. Add the cornstarch and water mixture, stirring constantly until thickened just enough to coat the back of a spoon.

Recipe credit: Walter Coghlan

Ingredients

3 to 4 pounds medium-size fresh shrimp, peeled, deveined

¼ cup vegetable oil

¼ cup all-purpose flour

1 ½ cups chopped onion

1 cup chopped celery

¾ cup chopped green onions

1 large green pepper, chopped

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 cup water

1 ½ teaspoons salt

1 teaspoon pepper

½ teaspoon red pepper, ground

2 bay leaves

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

Dash hot pepper sauce

1 tablespoon chopped parsley

Hot cooked rice

Directions

1. Combine oil and flour in a Dutch oven and cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
2. Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender.
3. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce.
4. Bring the mixture to a boil, then cover it and reduce heat. Simmer for 1 hour, stirring occasionally.
5. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves, stir in parsley, and serve over rice.

Recipe credit: Walter Coghlan

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Ingredients

2 pounds whole squid

1 cup chopped onion

¼ cup cooking oil

1 6-ounce can tomato paste

¼ cup chopped parsley

1 ½ teaspoons salt

3 cups cubed potatoes

1 quart water

Directions

1. Clean the squid and cut the mantle into ¼-inch strips. Cut the tentacles into 1-inch pieces.
2. Cook the onion in a medium pot in hot oil until tender. Add the squid and cook for 5 minutes.
3. Add the water, tomato paste, parsley, salt, and pepper to taste. Let simmer for 10 minutes.
4. Add the potatoes and cover to simmer for 20 to 30 minutes, or until the potatoes are tender. Stir occasionally.
5. Serve with French bread.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

4 cups dashi (instructions below)

¾ cup blanched sugar kelp

7 ounces soft or silken tofu

4-5 tablespoons miso

1 green onion

Directions

1. Start by thoroughly rinsing your fresh kelp. Once rinsed well, place ¼ cup of kelp in a pot with 4 cups of water and bring it to a simmer for 5 to 10 minutes. Strain out the kelp and reserve the broth; this is called dashi and it will be your soup base.
2. Return the dashi to the pot and heat over medium, making sure it doesn’t boil.
3. In a separate bowl, add 4 to 5 tablespoons of miso paste and mix it with a small amount of the dashi until completely dissolved. Then add the dissolved miso into the pot.
4. Cut your silken tofu into ¼ to ½-inch cubes and add them to the miso soup with ½ cup of additional kelp and chopped green onion before serving.

Recipe by Claire Bastarache courtesy of the National Seaweed Hub

Ingredients

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1 ½ pounds triggerfish filets, skinless, cut into ½-inch pieces

2 tablespoons butter

¼ cup green onions, including tops, finely chopped

¼ cup carrot slivers

3 tablespoons green pepper, finely chopped

¾ tablespoon salt

½ teaspoon white pepper, freshly ground

1 cup chicken stock

2 cups milk

1 cup heavy cream

1 ½ teaspoons Worcestershire sauce

½ teaspoon Tabasco sauce

Directions

1. Melt the butter in a medium saucepan and then sauté the onions, carrots, and green pepper until tender.
2. Add the milk gradually, stir in the heavy cream, and then the chicken stock.
3. Add salt, pepper, Worcestershire, and Tobasco.
4. Heat, but do not boil, the mixture.
5. Stir in the fish and cook until done (about 5 minutes).

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.