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February 2009 Issue
Winter Seafood Soup
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Winter is the best time for a hearty, warm bowl of soup. The soup this month is simple and easy to prepare, yet is nutritious and tasty. You can serve this as an introduction to a larger meal, or serve it as a meal in itself.

Now, on to the recipe! Be well, and good eating!


Winter Seafood Soup

I like cooking with seafood. You can be creative with this dish, if you like, by adding chunks of lobster, crab or other seafood to this soup. Fish stock can be used, but I have listed chicken broth as this is much easier to find in the market. The stock will absorb the flavor of the seafood that you add. If you use a crab or lobster, you can boil the shells with some vegetables (onions, carrots and celery) to make a stock for this soup, but it's a little more work.

Tip: When shopping for clams, select only those that are tightly closed.

  • 3 cans chicken broth plus 3 cans water
  • 1/2 cup white wine (optional)
  • 4 oz. egg noodles
  • 1/2 lb. large sea scallops.
  • 1/2 lb. large shrimp (lobster or lump crab meat can also be added).
  • 1/2 lb. salmon, cut into chunks (halibut or other ocean fish may be substituted).
  • 6 fresh clams (mussels may also be used)
  • 1 medium tomato, diced
  • salt and pepper to taste
  • 5 asparagus stalks, French cut into 1 inch lengths
  • 1 scallion, diced
  • Chopped cilantro for garnish
In a stockpot, bring the broth and water to a boil. Add the egg noodles and wine, then reduce heat to medium. Simmer for 5 minutes. Add the asparagus and seafood. Reduce heat to low and simmer for 3 minutes. Next, add the diced tomato, salt and pepper to taste. Finally, add the clams. When the clams open (about 1 minute), add the diced scallions and the soup is ready to serve.

Serve in soup bowls with the cilantro garnish on the side.


  • Yields: 6 servings
  • Preparation Time: 20 minutes

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