crab soup with northern pike

2018-03-05

I coddled the frozen Northern pike in the warm soup until thawed and then pan-fried it for better flavor.
I found that doing that gets me better results than pan-frying the frozen fish. I ate most of the fish for dinner that day and didn't use very much in the soup. Feel free to use as much as you like.

A good crab stock does not require additional seafood, but I I had the fish, so I added some of the already pan-fried pike to the soup. Quite delectable. Be careful, because crab stock does not keep very long in the freezer. The taste and smell deteriorate within weeks.

INGREDIENTS

This is what you need for 4 servings:

1 qt. crab stock
1/2 lb. northern pike
1 lb. salad shrimp
1.5 lb. mixed vegetables
with lots of broccoli
salt
more salt
I like my seafood soup rather salty
1 tbsp. flour to thicken it a bit.

Pic1: pike & seafood soup

Directions

Bring the crab stock to a boil.
Add the vegetables, enough water to cover it all, S&P to taste.
Bring to a boil aging, reduce and simmer for 15 minutes.
Remove the soup from the heat.
Add the Northern pike in a deep steaming basket that can completely submerge the fish in the soup.
Wait 20 minutes. Remove the steaming basket and fish. Pan-fry the fish.
Bring the soup to a boil again.
Add the shrimp.
Reduce and simmer for 3-5 minutes, just enough to thaw the shrimp and heat it through.
Adjust seasoning.
Serve and enjoy.
When serving the soup, I added some crumbled pan-fried Northern pike. That was quite good.

Pic2: frozen northern pike
Pic3: slow-thaw / coddle the pike with the soup off the stove

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org