seafood soup with northern pike


I only thawed out the frozen Northern pike in the warm soup 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.


This is what you need for 4 servings:

  • 1 qt. crab stock
  • 1.5 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



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