Seafood Soup
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. —Valerie Bradley, Beaverton, Oregon
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 medium carrots, chopped
- 1 garlic clove, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3/4 cup white wine or chicken broth
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 3 tablespoons minced fresh parsley
Reviews
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This was pretty good! I added a little more seasoning. They were out of salmon so I added mackerel instead. I also added mushrooms and spinach! I came out really well!
Easy to cook recipe. Didn't overcook seafood. Added 1 # mussels. Crusty bread accompanied the soup!
DA bomb!!!! Of course, tweeked it a wee after the first excellent go round but it's AWESOME! I don't use the stronger salmon, instead I use swai or cod, shrimp, calamari and octopus. Kinda fruitta de mare style. Today I'm trying it with a bit of Mexican twist. Wonderful basic recipe that hits it! Taste of Home NEVER disappoints!
I made this recipe exactly as stated just added a little salt. It's very good, a hearty filling meal. I served it with crusty Italian bread. Will make again.
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Made some just a little different but delicious thanks for the idea
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Very yummy. I substituted a mixed seafood bag instead of the shrimp and salmon and did not use all of the tomato paste.
I thought this was excellent. I did add one ingredient I take my shrimp shells and put them in the oven and dry them out . Then I grind them up and Store them in the freezer.