Succulent Seafood & Roasted Vegetable Soup RecipeTagged in Soups
Preheat the oven to 400 F. Place the peppers and eggplant in a roasting pan. Sprinkle half the olive oil on top, season and roast for 25 minutes until tender and a little charred.
Heat the remaining oil in a large pan and cook the onion, celery and garlic for about 5 minutes.
Add the chili and flour and cook for 1 minute, stirring constantly. Gradually add the stock, then the tomatoes.
Cut the peppers and eggplant into 1 inch chunks and add to the pan with the thyme and sugar.
Bring to a boil, cover and simmer for 15 minutes.
Add the seafood to the pan and simmer for an additional 5 minutes until tender. Add lime juice, salt and pepper to taste.
Stir in the parsley, ladle into bowls, and serve with crusty bread and chilled white wine.
- 2 red pepper
- seeded and quartered
- 1 eggplant
- 4 tbsp olive oil
- salt and ground black pepper
- 1 large onion
- 2 celery stalks
- 4 garlic cloves
- 1/2 tsp chili powder
- 1/2 cup all-purpose flour
- 4 cups hot fish stock
- 1 cup creamed tomatoes or tomato puree
- 2 sprigs fresh thyme
- 1 tsp sugar
- 9 oz fillet haddock or cod
- cut into 1 inch chunks
- 9 oz raw shrimp
- 9 oz squid rings
- juice of 1 lime
- 2 tbsp chopped fresh parsley
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