Seafood Stews: A Collection

Regulars here at FotW know that Ron and I are fascinated with seafood soups and stews. We’ve spent hours privately discussing them, and sharing recipes, and developing our own versions.

This time of year, with temperatures cooling down, but not quite really cold, seafood soups and stews are ideal choices. They are light, but still filling. And there’s nothing like a hot soup when you come in from the chill. Our on-going discussion has once again picked up steam

Apparently we aren’t alone. Through the years, members have posted numerous seafood soups and stews from all over the world. Without question, any country that borders an ocean, has its own versions.

Seafood soups and stews can certainly be served as starters, or, in smaller amounts, even as appetizers. But the vast majority of them are main dish soups, needing only some crusty bread to finish the meal. That’s how I usually serve them.

To reiterate what’s been said before, the only difference between a soup and a stew is the amount of liquid. Make it thin, and it’s a soup; thick and it’s a stew. As a result, the two words are often used interchangeably. Chowders are a seafood soup in their own class. Although they often include dairy, what marks a dish as a chowder is the inclusion of potatoes. Chowders often start with salt pork as both a flavoring element and source of oil.

Bisques are also a subclass. They always include dairy, and are pureed into a smooth, sauce-like broth. Unlike other soups, bisques always include seafood.

I thought it might be a nice idea to assemble these great dishes in one place, and add to them with other favorites from members.

. Here are a baker’s dozen of those recipes.

Croation Fish Stew
(http://www.foodsoftheworld.activeboards.net/croation-fish-stew_topic4424.html?SID=98711613533c147e9fac153dbczaa663125

Aromatic Fish (Cod) Soup
http://www.foodsoftheworld.activeboards.net/cod-aromatic-fish-soup_topic3076.html

Maltese Fish Soup
http://www.foodsoftheworld.activeboards.net/maltese-fish-soup_topic4315.html

Rosh Hashanah Soup
http://www.foodsoftheworld.activeboards.net/rosh-hashanah-soup_topic4481.html

Provincial Fish Soup (Bouride)
http://www.foodsoftheworld.activeboards.net/another-provencal-fish-soup_topic4348.html

French Fish Soup (Matelote)
http://www.foodsoftheworld.activeboards.net/matelote_topic4318.html

Gentse Waterzooi (Low Countries Fish Soup)
http://www.foodsoftheworld.activeboards.net/gentse-waterzooi_topic2103.html

Bergensk Fiskesuppe (Norwegian Fish Soup)
http://www.foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html

Moqueca (Brazilian Fish Stew)
http://www.foodsoftheworld.activeboards.net/moqueca-brazilin-fish-stew_topic4448.html

Spicy Grilled Shrimp Stew
http://www.foodsoftheworld.activeboards.net/spicy-grilled-shrimp-stew_topic4485.html

Curried Mussel Soup
http://www.foodsoftheworld.activeboards.net/cape-malay-exploration_topic4379.html

Italo/American Seafood Stew (Cioppino)
http://www.foodsoftheworld.activeboards.net/cioppino_topic3967.html

Seafood Gumbo
http://www.foodsoftheworld.activeboards.net/seafood-gumbo_topic2501.html

What I’d like to see is more members try some of these, and post their reactions, comments, and adaptations. Plus, as noted above, I’d love to see additional recipes. To get started, here is my version of:

Brook’s Oyster Stew

Classic oyster stew only contains three ingredients: Butter, dairy, and oysters. A number of years back I wanted an oyster stew that was a little more hearty. What I came up with has become our go-to version.

2 cups oysters, with their liquor
6 slices bacon
2 medium potatoes, diced
1 medium onion, chopped
½ bell pepper, diced
Pinch cayenne
Salt & pepper to taste
½ pint cream
1 qt water

Cook potatoes in water until tender. Remove from heat.

Broil bacon in a soup kettle until crisp. Drain bacon and crumble. Reserve. Drain all but a couple of spoonsful of oil from the pot. Saute the onions and bell pepper in remaining grease. Add the potatoes (along with the water) along with the bacon. Bring to a simmer.

Add the oysters, along with their liquor, to the pot. Slowly add the cream. Season with the cayenne, salt and pepper. Bring back to simmer.

Serve hot.

Too many fish stews, not enough time, Ron. As you know, I've got a folder full of ones to try.

Next up is a Basque soup that includes fish, bay scallops, and octopus. Soon as time and budget allow.....

Mike, that'd be a great recipe to add to the archives, and we'd be honoured to have it here! 

Whoops! Don't know how the Rosh Hashanah soup slipped in to the above list. It's a great soup, for sure. But there's no seafood in it. Sorry.

To make up for it, here's a recipe for the classic Low Country bisque called She-Crab Soup. One caveat: Crab roe is all but impossible to obtain, because females with a roe sack attached are supposed to be returned to the water. You can substitute two hard-cooked egg yolks, mashed. It won't be the true gelt, but comes close.

She Crab Soup

2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups half and half or cream
4 teaspoons finely-grated onion
3/4 teaspoon Worcestershire sauce
Salt and white pepper to taste
1/4 teaspoon ground mace
1/4 teaspoon red (cayenne) pepper
1/4 teaspoon grated lemon zest (rind)
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe*
3 tablespoons dry sherry
1 tablespoon finely-chopped fresh parsley leaves

In a large, heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half and half cream, stirring constantly with a whisk; cook until thickened.

Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper, and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return).
Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving.

To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.

Yields: 4 servings.

Looks good, Mike. I agree it isn't a real bouillabaisse. But so what? If it tastes good, that's the test.

Thanks for posting it.