fbpx

New England Bouillabaisse Recipe

| Soup Recipes

There are times when the beauty in this life stops you dead in your tracks. A misty mountain vista with shades of blue and purple, a fiery orange sunset that lights up the sky, an uplifting piece of music. The same could be said of a New England bouillabaisse. When it’s done right, it’s like […]

Continue Reading

Italian Fish Soup Recipe (Zuppa Di Pesce)

| Soup Recipes

Zuppa di pesce, a tomato-based Italian fish soup, probably has as many variations as there are stars in the galaxy. Though it’s called a soup it’s more like a stew and usually also includes a variety of shellfish. My guess is that zuppa di pesce was the precursor to cioppino, the famous Italian-American seafood stew […]

Continue Reading

Traditional Clam Bisque and Tomato Clam Bisque

| Soup Recipes

People who like clams generally speaking you’ll fall into one of two categories: clam lovers and clam likers. Clam lovers can be summarized in four words: the brinier the better. They love raw clams on the half shell, steamers dipped in clam broth and the clammiest clam dishes you can possibly make. If that describes […]

Continue Reading

How to Make a Mussel Bisque with Fennel

| Soup Recipes

The first time I made this recipe I made it the way everyone makes a mussel bisque. That is, you steam the mussels, strain the broth, remove the mussel meats from the shells and set them aside. Then you make the bisque. The reserved mussel meats are added whole at the end. Well, I didn’t […]

Continue Reading

How to Make a Scallop Bisque with Sage

| Soup Recipes

A scallop bisque is a rarity in the bisque world. You don’t see it much, if ever, on restaurant menus, do you? Let’s face it, 99% of all bisques made in restaurants are lobster bisque. I’ll take an educated guess and say you’ve never tried a scallop bisque before. Me either until I made this […]

Continue Reading

How to Make Salmon Bisque with Dill

| Soup Recipes

Ever have a salmon bisque? Of course not! Neither did I until I made it myself. A true bisque is typically made with shellfish because the shells make a deeply flavored stock. It’s the shellfish stock, not the meat, that’s truly the key to making a great tasting bisque. Fish stock, wonderful as it is […]

Continue Reading

Bluefish Chowder Recipe

| Soup Recipes

I grew up fishing for bluefish every summer on the Long Island Sound and it’s among my fondest childhood memories. Man do they put up a fight! But it’s only recently that I’ve learned to appreciate them for their culinary potential. Bluefish have a high oil content which means they’re fantastic eating when prepared fresh but […]

Continue Reading

Maine Clam Chowder with Steamers

| Soup Recipes

The defining characteristic of Maine-style clam chowders is that traditionally they’re made with milk and never thickened with flour. In comparison to other types of New England chowders, the northernmost New England versions are on the thinner and brothier side of the chowder spectrum. This doesn’t mean a milky Maine clam chowder isn’t hearty and delicious! […]

Continue Reading
1 2 3 24