Fisherman soup is a hearty and crave-worthy food to make at any time, both scorching days of summer and freezing days of winter. To my family, we love eating this seafood stew when it’s hot out. The reason is simple. Summertime is the time of fresh seafood. Your holiday would be incomplete without eating it. Serving it alongside fresh salad, or white rice, or extra crusty bread, we have a delicious meal.
This fisherman soup is loaded with taste and flavor. It’s a mix of white fish fillets (such as catfish), shrimp, diced tomatoes, cubed red potatoes, onions, green bell peppers and a number of seasonings. The way to make it is much easier than you think. Just follow detailed instructions of the recipe given below, you can make a good soup of your own. Believe us!
Ready in 50 minutes, this seafood soup is great for both family dinners and gatherings. The point here is whether you want it to serve at meal or not. As a big fan of soup, my sister love eating this fisherman soup in winter. It warms up her body right while keeping her taste buds satisfied. And you, ready to give it a try?
Fisherman SoupCourse: Dinner, SoupsCuisine: HungarianDifficulty: Medium
This fisherman soup is loaded with taste and flavor. It’s a mix of white fish fillets (such as catfish), shrimp, diced tomatoes, cubed red potatoes, onions, green bell peppers and a number of seasonings.
1 pound firm white fish fillets, such as catfish, cut into 1-inch pieces
1 pound large shrimp, peeled and deveined
1 tablespoon butter
1/2 teaspoon McCormick Gourmet™ Organic Caraway Seed, crushed
1 container Kitchen Basics® Original Chicken Stock
1 tablespoon McCormick Gourmet™ Paprika, Hot Hungarian
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
2 McCormick Gourmet™ Organic Bay Leaves, Turkish
2 cans diced tomatoes, drained
1 pound red potatoes, cut into 1/2-inch cubes
1 medium onion, finely chopped
1 medium green bell pepper, chopped
- Heat a large saucepan or Dutch oven with butter on medium heat.
- Add onion, bell pepper and caraway seed; cook and stir 5 minutes or until tender. Stir in chicken stock, tomatoes, potatoes, paprika, sea salt and bay leaves. Bring to boil. Reduce heat to medium-low; let it simmer for 20 minutes.
- Add in fish and shrimp and continue to simmer for 5 minutes; or just until shrimp are pink.
- Remove bay leaves before serving. Divide into soup bowls.