Week 20: Two soups and a sangwich

Chef Brian’s been wanting a couple new soup recipes on the blog in recent weeks but the weather has been too warm to really justify it, he said.

But now that the hotter, tail-end of winter has  subsided and spring is  in full swing, there are some lighter spring and summer soups that he thought would be perfect this week. And while we’ve cooked seafood here and there, we’ve yet to have a week where our entire menu comes from the deep blue sea. Here’s what’s on deck, matey:

Week 20, Meal 1: Bouillbaisse with crouton and garlicky yogurt “rouille”

Week 20, Meal 2: Blackened Shrimp Po Boys

Week 20, Meal 3: Andalusian Gazpacho with mixed shellfish

I’m putting this post together at 5 a.m.-ish and I just got super hungry for breakfast, lol. Something with seafood in it …

Week 20, Meal 1: Bouillbaisse with crouton and garlicky yogurt “rouille” (4 servings)

(Note: You should be able to buy one large baguette and use it for all three days of recipes. If you choose to double the po’ boy recipe, you’ll need two baguettes. The “rouille” from this recipe is also used for Week 20, Meal 2: Blackened shrimp po’boys.)

Soup
1 T olive oil
1 leek, white and light green only, cleaned and chopped
1 small yellow onion, roughly chopped
1 clove garlic, smashed
1 bulb fennel, medium dice
4 roma tomatoes, 2 roughly chopped, 2 seeded and diced
1 large pinch saffron
1 large sprig basil
1 whole fish (branzino or snapper are most common. Chef  Brian prefers branzino. Get it filleted and skinned so you don’t have to bother, but keep the bones for the broth. You should have 8-12 oz. of cleaned fish filet, which you will cut into 1 oz. pieces)
12 shrimp, with shells, size 26-30 or similar (Save the shells for the broth)
1/2 cup white
6 cups water
8 mussels, debearded
12 manila clams
salt and pepper, to taste

Crouton
4 pieces baguette, sliced on a severe bias (You want a 1/4-inch thick slice that is about 5-6 inches long)
olive oil
salt and pepper, to taste

Rouille (Enough for 4 servings of soup and 4 po’ boys, if you decide to make 4 sandwiches instead of two. You will need more bread though)
2 – 5 oz container plain non-fat Greek yogurt
4 cloves garlic, roughly chopped
2 T orange juice concentrate
2 T chopped basil
1/4 t cayenne pepper
salt and pepper, to taste

Week 20, Meal 2: Blackened Shrimp Po’ Boys (2 servings)

2 5-6 inch baguette rolls, cut in half, left with a hinge, and remove excess bread from the middle.
8-10 oz. shrimp, shelled, cut into 1/2 inch pieces
2 t paprika
2 t salt
1/2 t onion powder
1/2 t garlic powder
1/2 t thyme
1/2 t oregano
1/4 t cayenne pepper
1/4 t black pepper
1 cup shredded romaine lettuce
1 large tomato, sliced
remaining rouille from day 1
cooking spray

Week 20, Meal 3: Andalusian Gazpacho with mixed shellfish (4 servings)

Shellfish
1 1/2 t olive oil
4 oz. bay scallops, cleaned
4 oz. peeled shrimp, cut into 1/2 inch pieces
8 oz. lump crab meat
1/2 t salt
1/2 t cumin
1/2 t smoked paprika

Soup
1 roasted red bell pepper, seeded and peeled
6 roma or vine ripe tomatoes, roughly chopped
1 English cucumber, 1/2 for soup, 1/2 seeded and diced
1 oz. piece of baguette
1 clove garlic
1 1/2 T sherry vinegar
1 1/2 t cumin
1/2 t coriander
1 t smoked paprika
3 T olive oil
1 avocado, diced
2 T chopped cilantro
1 c water
salt and pepper, to taste

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