Seafood Soup

9 Sep

Seafood Soup

I think we have finally had the last birthday celebration for our witty, adorable, fantastic, smart, crazy 3 year-old.  We have literally been celebrating all month and I think it is finally over.  I seriously I wish I had this little girl’s life.  So much love. So.many.toys.  So.many.

As I mentioned in my previous post, since she was born, we usually have a  birthday dinner for Ella at Chris’ family’s beach house in Bethany Beach, Delaware.  This year’s menu included a starter of this fabulous seafood soup, roasted chickens, strawberry and cream slices and a Carvel cake (because if you are from the East Coast, you MUST have a Carvel ice cream cake.  It is a rule.).

So pay no attention that her birthday is in the summer and we made soup, because we toe the line of craziness quite often.  I mean, I mix whites and colors together in my laundry loads.

Come at me bro.

Seafood Soup (makes 6 servings)

6 cups beef stock

1/2 cup celery, diced

1/2 cup carrots, diced

1 cup white onion, diced

1/2 cup fennel, diced

6 small white/red potatoes, quartered

4 ears of corn, grilled and cut from cob

1 lb. Haddock (or any white fish), cut into 2-inch chunks

dozen large raw shrimp, peeled and deveined

dozen little neck clams

2 Tablespoons butter

2 Tablespoons olive oil

5 cups water

kosher salt

cracked black pepper

In a large stockpot, heat the butter and olive oil over medium heat; add celery, carrots, onion and fennel and cook until vegetables are softened (about 7-10 minutes)

Seafood Stew

Add stock and water to the cooked vegetables in the pot, raise heat to medium-high and bring to a boil; Once it reaches a boil, add potatoes, reduce heat and simmer for twenty minutes (or until potatoes are softened), add salt and pepper to taste

Add haddock and shrimp to stock and cook for five minutes; add clams and corn, cover and cook until clams open (about 4 minutes); remove from heat (discard any clams that don’t open)

Garnish with a fennel frond

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