Best Creole Fish Soup Recipes

CREOLE SOUP

Creole Soup image

Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 pound ground beef
1 medium onion, finely chopped
8 cups water
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cabbage
3 cups cubed peeled potatoes
1 can (15-1/2 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
1 cup sliced carrots
1 cup chopped green pepper
1 cup frozen peas
3 celery ribs with leaves, finely chopped
3 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 teaspoon each Cajun seasoning, chili powder, Creole seasoning, pepper, crushed red pepper flakes and Italian seasoning
1 bay leaf

Steps:

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

SEAFOOD CREOLE

Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories Seafood Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

Ingredients

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

CREOLE FISH CHOWDER

Creole Fish Chowder image

A nice hearty hot soup, great for lunch on a chilly day. Unlike a lot of fish chowder recipes, it contains no potatoes, so it's a good choice if you're trying to go light on starchy carbohydrates. Use more chili powder if you like. May be served with crackers.

Provided by echo echo

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon chili powder (to taste)
1 (1 lb) can stewed tomatoes
1 cup water
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1 (12 ounce) package frozen fish fillets (cod, sole, haddock, or whiting)
snipped parsley (optional)

Steps:

Heat the olive oil in a saucepan.
Add the onion, celery and chili powder, and sauté lightly about 8-10 minutes.
Stir in the tomatoes through worcestershire sauce.
Bring to a boil and add the frozen fish.
Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
Sprinkle with parsley.

SASSY CREOLE FISH STEW

Sassy Creole Fish Stew image

Don't wrinkle your nose at this one! The lemon and Tabasco sauce really brighten the flavor! It can be made with any combination of fish. Add potatoes for a heartier soup.

Provided by Glori-B

Categories Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 cup onion, chopped
1 garlic clove, minced
2 carrots, chopped
3 celery ribs, chopped
2 -3 small zucchini, chopped
1 green pepper, chopped
1 bay leaf
1/4 teaspoon thyme
1 cup tomatoes, diced
1 cup tomato juice (substitute for both tomato and juice) or 1 (16 ounce) can diced tomatoes (substitute for both tomato and juice)
3 cups vegetable stock or 3 cups water
1 dash Tabasco sauce
salt
black pepper
2 lemons, juice of
1 1/2 lbs tilapia fillets, cut into bite sized pieces
1/2 cup fresh parsley, chopped
2 lemons, cut into wedges

Steps:

Sauté the onions and garlic until the onions are translucent.
Add carrots and celery; sauté for about 5 minutes.
Add zucchini and green pepper; sauté about 5 minutes.
Add bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer about 20 minutes or until the veggies are tender.
Add hot pepper sauce, salt and black pepper.
Stir in the lemon juice and fish. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork.
ladle into bowls and top with fresh parsley. Serve with lemon wedges and more hot sauce. Wonderful with fresh, hot corn bread.