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Jamaican Seafood Soup

This is a discussion on Jamaican Seafood Soup within the The Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; This will be the first of quite a few very good seafood recipes that have ...

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  1. #1
    ABro's Avatar
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    Default Jamaican Seafood Soup

    This will be the first of quite a few very good seafood recipes that have been in my family for a while. They have been passed down from grandmother to my dad to me.
    2oz. apple smoked bacon, chopped
    2oz. jumbo yellow onion, diced
    2oz. celery, diced
    2oz. leeks, diced
    16oz. fish stock
    1oz. dark brown sugar
    1/2 bunch fresh tarragon
    pinch of cayenne
    1oz. jamaican jerk seasoning
    16oz. fresh plum tomatoes, diced
    salt to taste
    1lb. fresh shrimp
    1lb. snapper, dolphin, or grouper
    1lb. stone crab meat (can use king crab if you can't get stone crab)
    6oz. butter
    Cook bacon. Add onions, celery, and leeks. Cook over low heat for 15 min. until transluscent. Add dark brown sugar. Cook three minutes over low heat. Add spices, cook one minute. Add fish stock and tomatoes. Simmer for thirty minutes. Add chopped taragon and salt to taste. Cook roughly chopped seafood over low heat until cooked. Place in bowl with choice of garnish such as croutons, or scallions. Top with hot soup. Enjoy

  2. #2
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    Sounds wonderful.
    Thanks, Cin

  3. #3
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    Delicious seafood!

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    Aaron, this goes in my cookbook!
    Anything seafood.

  5. #5
    ABro's Avatar
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    I have soooo many seafood recipes it isn't even funny! Growing up we used to eat seafood at least 3 times a week!

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    Sounds delicious. Where do you get fish stock?

  7. #7
    ABro's Avatar
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    You can either make it yourself, or you can buy it from a Japanese market.

  8. #8
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    Default Thank you, Aaron!

    Darwin and I made this recipe tonight and it was SO fine. We used king crab and flounder (not as good a grouper but we had it in the freezer). I could not find fresh tarragon on the fly so we used dried - but the flavor it imparted to the dish was awesome. Next time fresh tarragon for sure!
    This was also the first dish we'd ever cooked with leeks. We are so impressed with the flavor.
    Aaron, thanks so much for posting this recipe. We served it with toasted buttered french bread and could not get enough. I think next time we will serve this with a nice wine. Any suggestions?
    Please post some more of your grandmother's recipes.

    Tami

  9. #9
    Ron-NY is offline rothaholic
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    Tami...thanks for posting, so I could find this recipe!! Going to have to try it.

    If you like Leeks, I will post a recipe for potato Leek Soup.

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