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Thread: What to make with this mix? page

  1. #1
    CaveGirl's Avatar
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    I want to make some kind of soup tonight (in a soup-y kind of mood) and have the following:


    -Quart of chicken & duck broth (boiled down roast chicken bones and smoked duck bones, both local and pastured)


    -Scallops & shrimp


    -Coconut oil (but looking to also get coconut milk or cream)


    -Mahi Mahi fillets & salmon fillets


    -grassfed butter


    -I little really fatty local bacon (pastured pig)


    I was thinking of trying to make soup with some of these ingredients, but really have no clue. Anyone out there in PB land have any ideas?


  2. #2
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    Mmmmm sounds like the makings of a really scrummy seafood chowder! (My fave!)


    Things you still need:

    Onions

    garlic

    other veg you enjoy in your soup! (carrots, celery etc)


    full fat coconut milk

    half a cup white wine (optional)


    Start by simmering your coconut milk with an onion chopped in half, a head of garlic with the top lopped off, and a couple of bay leaves. While that is simmering:


    In a large soup pot or dutch oven, cut up into small peices and sautee bacon, and throw in a diced onion, 4 or 5 cloves of minced garlic and your other diced veg. Chop up some mahi mahi and toss it in to get a bit of color. I would then add half a cup of white wine and let it reduce a bit, then add your stock. Once your mahi mahi is cooked, strain your coconut milk in, add the shrimp and scallops and take off the heat. Cover. The shrimp and scallops will cook without overcooking this way. once the shrimp are pink, stir everything up, taste, add salt, pepper, garlic powder and other seasonings to taste. (I like to add red pepper flakes or some cayenne at this point for some heat.)

    The more I see the less I know for sure.
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  3. #3
    maba's Avatar
    maba is offline Senior Member
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    All those ingredients seem like a perfect recipe for Thai soup.


    lil_earthmomma, Wish I lived next-door to you.


  4. #4
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    lol maba! I love to feed people, so you would be welcome at my table any time.


    Thai soup is a great idea as well!!!


    Or a chinese ginger scallion broth. mmmmmmmm


    I love soup.

    The more I see the less I know for sure.
    -John Lennon

  5. #5
    CaveGirl's Avatar
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    Earth Momma, that sounds like tonight's winner! Do you know if this reheats well?


  6. #6
    dragonmamma's Avatar
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    Personally, I wouldn't want to mix the chicken broth with seafood; sounds like a strange flavor combo to me.


  7. #7
    lil_earthmomma's Avatar
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    lol drangonmamma, chicken stock is always the base of my seafood soups and chowders. I do often add some clam juice too though. Chicken stock will be gentle in flavor, but the duck broth will give a nice smokeyness to the whole thing.

    The more I see the less I know for sure.
    -John Lennon

  8. #8
    lil_earthmomma's Avatar
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    Cavegirl, it will be even yummier the next day, but will not freeze great.


    dragonmama reminded me that you might want to buy a can of baby clams and add that when you add your stock. mmmmmmmmmmmmmmm.... It will give it a more seafoody flavor.

    The more I see the less I know for sure.
    -John Lennon

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