This soup is delicious! It was fairly simple to make and the broth was outstanding. Serve with crusty bread.
Creamy Garlic-Seafood Soup
Comments and Reviews 1-10 of 11
mrswalmsley Posted: 01/11/10
AnnaRos Posted: 05/03/10
I found this recipe to be slightly lacking in flavor. The texture was great.I used 1# cod along with the shrimp, and made it as directed. I wonder if using coconut milk in place of the cream would make it more flavorful... it had a nice bit of heat from the jalapenos. Will try again with some tweaks.
Loutraki3 Posted: 03/02/10
This recipe is out of this world. I made it for my family. We halved it for 3 of us and it was perfect and unexpected boldness of flavor that takes you away from the everyday flavors that tend to get boring. I'm anxious to try it again.
JoshyStevenson Posted: 02/03/10
Jaylynn444 Posted: 02/03/10
After seeing the pic of this soup in your magazine, I had to try it! It was very good, though it didn't thicken very well. In the future, I will try adding a bit more flour & cream. Also, it wasn't garlic-y enough for us, so I added a little more. I served with crusty bread and wine, and it was plenty filling!
AlitNib Posted: 01/25/11
It was delicious. I love love love this recipe. A little confusing with the shrimp shells but finally got the point. Looks beautiful and very elegant it can be served as a full corse or just an appetizer in smaller porpotions. But overall very filling and very tasteful.
tubafor Posted: 05/11/10
The soup looked gorgeous in the bowl and had a wonderfully smooth texture. The lack of flavor was disappointing after so much of my preparation went into the broth. I could have achieved the same flavor and texture in only 10 minutes with fish sauce, cream and asian chili sauce. I will not make this again.
JIMMIC Posted: 01/17/10
The broth was wonderfully creamy. We used American Saffron instead of the threads, and red snapper instead of the black due to availability. This soup had just the right amount of heat (spicy wise). We served it with Pinot Grigio and some French bread. Yum!
roxonline Posted: 02/09/10
This recipe was right on time as I'm stuck at home due to the blizzard here in DC. I used cod and upped the amount of shrimp, simply delish! Learned something new about shrimp stock. Will make this recipe again.
midwestcook Posted: 01/22/10
I loved this soup! Making the seafood stock was a bit long but I enjoyed the process! Note: the onions can be coursely chopped since they will be strained out and discarded later - also, take the shells off the raw shrimp, set the raw shrimp aside w/the other fish, and just cook the shrimp shells w/the onion, jalapenos, etc. You will cook the raw shrimp and raw fish in the soup later. The recipe wasn't clear on that part. I used codfish and it turned out wonderfully!!! served w/sliced crusty bread it was delish - I only wish I had doubled the recipe!!! Will definitely make again!!!
nopain nojane Posted: 01/16/12
Someone must have missed on the stock. No way you could duplicate with fish sauce. This soup is outstanding! Used 2 very large jalapenos-heat was pretty intense according to 4 diners but could not stop eating, full batch gone.