Venetian Fish Soup

December 3rd, 2014

Venetian Fish Soup 1

I don’t know about you, but after the Thanksgiving holidays I crave food that is totally different from that table of white carbs and sweet desserts.  Also, for health reasons, David is trying to eat better.  So he has been on a seafood soup kick lately.  He spends his mornings at the gym and then comes home and throws something together like this Venetian fish soup.  Similar to bouillabaisse or cioppino, this fragrant fish soup is vibrant and alive with flavor.

Venetian Fish Soup 2V

Shrimp and fish fillets are the protein in this soup.  Combined with vegetables, clam juice, crushed tomatoes and white wine, you have a relatively light bowl of goodness.  If you wanted to add some carbs to the mix you could add a piece of garlic infused toasted baguette to the bowl before you add the soup.  But for lunch we liked it just the way that it was.

Venetian Fish Soup 3

The recipe came from Food and Wine Magazine.  David adapted it slightly.  But I am showing it here as it was written.  I am fortunate to have him in the kitchen doing his healthy cooking.  Maybe it will offset all of the cookies I am getting ready to make.


1/2 pound large shrimp, shells removed and reserved
2 cups water
3 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
1 fennel bulb, chopped
2 ribs celery, chopped
6 cloves garlic, minced
1/2 cup dry white wine
3 1/2 cups bottled clam juice
2 1/2 cups canned crushed tomatoes in puree (from a 28-ounce can)
1/4 teaspoon dried red-pepper flakes
5 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt or more, depending on the saltiness of the clam juice
2 bay leaves
2 pounds moderately firm white fish fillets such as cod, halibut, ocean perch, orange roughy, or pollack (cut in pieces)
Freshly ground black pepper

Put the shrimp shells and the water in a small pot; bring the water to a boil.  Reduce the heat and simmer, covered, for 15 minutes.  Strain the shrimp stock into a bowl.  Discard the shells.

In a large pot, heat the oil over moderate heat.  Add the carrots, onions, fennel, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.  Add the wine; cook until it almost evaporates, about 5 minutes.  Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt and bay leaves.  Bring to a boil.  Reduce the heat and simmer, partially covered, for 25 minutes.  Taste for salt and, if needed, add more,  Remove the bay leaves.

Add the fish, shrimp, the remaining tablespoon parsley and the pepper to the pot and bring to a simmer.  Simmer until the fish and shrimp are just done, about 2 minutes.

Printable Recipe

Cajun Shrimp Stew

December 29th, 2011

Here is an easy shrimp dish with a New Orleans slant.  We have been traveling so much this holiday season that I have found easy meals, while we are home, the only option.  We got back to Florida yesterday and are heading to Charleston for New Years with our friends tomorrow.

Enjoy the New Year’s celebrations and I will see you back here in 2012.  My blog’s 4th anniversary is approaching and I will be having a giveaway and hopefully a new look.

CAJUN SHRIMP STEW (Gourmet Magazine)

2 tablespoons vegetale oil
1/4 cup all-purpose flour
1 medium onion, chopped
1 small celery rib, finely chopped
1/2 cup finely chopped geen bell pepper
1 cup bottled clam juice (8 fl oz)
3/4 cup water
1/4 teaspoon salt
1/4 teaspoon cayenne
1 1/4 lb peeled and deveined large shrimp
1/3 cup thinly sliced scallion greens

Accompaniment: White Rice

Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes.

Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes.  Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes.  Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 mintues.  Stir in scallion greens and salt to taste.

Printable recipe

Shrimp Scampi Pasta with Grilled Cantaloupe

August 13th, 2010

My husband is the seafood cook in our house.  He is always suprising me with the quality of the dishes he turns out.  I usually try to stay out of his way while he is in the kitchen because it is hard for me to turn over the job to him without commenting on the way he is doing things.  I am a control freak in that way.  So I let him get creative and then I clean up the mess when he is finished.  It is always worth it.

Shrimp scampi is so delightful and so rich.  It is even better when that richness is tempered with angel hair pasta which soaks up all of the buttery goodness.  He found a recipe on Epicurious and adapted it to his liking.  We are both big fans of lemon flavors and capers so he added them to the recipe.  This was such a refreshing pasta dish.  I could have eaten the whole bowl.  It was also very simple to make and didn’t require a whole lot of clean up by the sous chef.

With the pasta, he grilled a tasty cantaloupe recipe that we have been making for a few years.  The original recipe came from one of the Food Network Stars who did not actually win, but her recipes were featured in Bon Appeptit magazine.  The cantaloupe does not spend much time on the grill;  just enough time to give it the grill marks and warm it.  It is seasoned with honey and cayenne pepper.  It is an explosion of flavor on your palate!  Hope you enjoy these recipes.  It is so very much worth it to share the cooking.
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
zest of one lemon
Juice of one lemon
3 tablespoons drained capers
1/2 cup dry white wine
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
5 tablespoons unsalted butter
3/4 lb angel hair pasta
1/2 cup chopped fresh flat-leaf parsley
Bring a large stock pot of salted water to a boil.
Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.  Add garlic to oil remaining in skillet along with red pepper flakes, lemon zest, lemon juice, capers, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute.  Add butter to skillet, stirring until melted, and stir in shrimp.  Remove skillet from heat.
Cook pasta in boiling water until just tender.  Reserve 1 cup pasta cooking water, then drain pasta in a colander.  Toss pasta well with shrimp mixture and parsley in large bowl, adding some of the reserved cooking water if necessary to keep moist. 
GRILLED CANTALOUPE ( Recipe courtesy of Rory Schepisi)
1 cantaloupe peeled and cut into wedges
honey to taste
cayenne pepper to taste
Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes.  Turn and grill for another minute.  Mound grilled side up on platter.  Brush with honey; sprinkle with cayenne pepper. 
Note:  It seems I forgot how to spell cantaloupe. Thanks for the wake up call in your comments. I checked the spelling in my copy of Food Lover’s Companion.

Grilled Herb Shrimp with Mango Salsa

May 27th, 2010

It is Barefoot Blogger Thursday once again and this is a special one for me because it was my turn to pick the recipe from one of Ina Garten’s wonderful cookbooks. It did not take me long to make my selection. With the Memorial Day holiday just around the corner, it seemed appropriate to pick a grilling recipe. Grilled herb shrimp is just perfect. It can be found in Barefoot Contessa Parties! If you are planning on cooking burgers or steaks on the grill, the shrimp would make a great appetizer to cook before the rest of the meat goes on the barbie. Just add fewer shrimp per skewer. But it also makes a great meal on it’s own. It is easy and quick. The shrimp have a citrusy flavor from the lemon juice and the mustard and herbs add alot of flavor. Served with the mango salsa it is even better. The salsa has a sweet undertone with just a hint of a kick from the jalapeno pepper. I can think of no better way to celebrate the beginning of summer. Check out what the other Barefoot Bloggers did with this recipe. This is one of Ina’s “What’s not to love about that.” recipes.


3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Mango Salsa (recipe follows)

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. (I soaked the skewers in cold water for a few hours.) Ina used 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side. Serve with the Mango Salsa. This can also be done on a gas grill.


2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste
2 teaspoons minced fresh mint leaves

Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are transluscent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapenos; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

Here is a brief garden update. My first tomato looks wonderful. I can hardly wait for the tomato bounty.

As fast as squash grows, I expect to be making a squash casserole by next week.

Shrimp with Lemon Pepper Pasta

May 2nd, 2010

There is a wonderful tailgate market in the historic town of Flat Rock not far from our home. Local farmers, herbalists, flower vendors, wild mushroom collectors and meat and seafood purveyors convene in a picturesque shady dell behind the local bakery and antique shop to sell their specialities. The market is held every Thursday from 3:00 to 6:00. This early in the season it is prudent to get there by 3:00.

All of the Spring vegetables go quickly. Unfortunately we did not arrive until after 4:00 and there was very little left. But what we did find were beautiful shrimp caught off the coast of Jacksonville, Florida. The seafood vendor said that he normally gets his fresh seafood from the Carolina coast, but that it was too early for that. The shrimp were beautiful and very large. We decided to do a simple pasta dish with them. I love lemon with my seafood pasta dishes. It lightens and brightens the heaviness of the pasta. And since I used whole wheat spaghetti in this recipe it was necessary. The recipe does not call for mushrooms, but I already had some sauteed mushrooms from another meal, so feel free to add them if you like. We loved this so much that it will be repeated often.
1 lb of large shrimp
1/4 cup butter
4 to 6 cloves of garlic
4 green onions, minced
8 ounces of spaghetti or linguine
1/2 cup chicken broth
1/4 cup white wine
zest of one lemon
juice of one lemon
salt to taste
2 teaspoons freshly ground black pepper
1 tablespoon roughly chopped fresh basil
3 tablespoons chopped fresh parsley
In a large skillet melt butter and saute shrimp, garlic and green onions just until shrimp turn pink. In a large saucepan combine chicken broth, wine, lemon juice and lemon zezt and cook to reduce slightly. Add liquid to shrimp skillet. Keep warm while you cook the pasta according to package directions. Save a little pasta water just in case you need it. Sprinkle basil and parsley on shrimp. Drain the pasta and add it to the skillet. Toss to combine and add a little pasta water if it is too dry. Plate and serve.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.