Seafood Soup

Name: Seafood Soup
Ingredients: 3 cups raw fish, boned and cubed; 1 cup celery, chopped; 1 cup white onions, chopped; 1 cup green onions, chopped; 1 cup bell pepper, chopped; 1 cup carrots, chopped; 1 lime or lemon, chopped fine; 1 lime or lemon, chopped fine; 1 clove garlic, chopped fine; 2 TBS. dried parsley (or 1 cup fresh, chopped); 2 TBS. dried parsley (or 1 cup fresh, chopped); 2 cups each crawfish, shrimp, crabmeat, and oysters; 2 cups each crawfish, shrimp, crabmeat, and oysters; 2 cups each crawfish, shrimp, crabmeat, and oysters; 2 cups each crawfish, shrimp, crabmeat, and oysters; ½ tsp. cayenne pepper or 1 TBS. Louisiana hot sauce; ½ tsp. cayenne pepper or 1 TBS. Louisiana hot sauce; Salt, to taste

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

3 cups raw fish, boned and cubed
1 cup celery, chopped
1 cup

Fish course
Soup
Pescatarian
Gluten-free

Method

Combine all of the vegetables and cover with about 1 inch water. Boil until tender. Add the fish and seafood. Bring to boil, then simmer until done.