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Shellfish Soup with Cilantro

No recipe image available.Light and fresh-tasting, this soup/stew hails from the Hotel Chateau Erenstein in the Netherlands.

Recipe Ingredients:

3 tablespoons olive oil
1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1 1/2 cups dry white wine
4 1/2 cups water
5 teaspoons Seafood Redi-Base
3/4 of one bunch cilantro, chopped (leaves only)
2 bay leaves
6 ounces frozen green beans
6 ounces canned cut asparagus
6 ounces snow peas, trimmed
12 sea scallops, cut in half
24 large shrimp, peeled and deveined
1 1/4 cups chopped green onions

Cooking Directions:

  1. Heat oil in heavy large Dutch oven over medium heat. Add carrots, leeks and onion, and sauté 5 minutes.
  2. Add wine, water, Redi-Base, cilantro, bay leaves and green beans.. cover; simmer over low heat 10 minutes.
  3. Add asparagus and snow peas. Cook 1 minute.
  4. Add scallops, shrimp and green onions. Simmer 3 minutes or until seafood is done. Remove bay leaves and discard. Serve.

Makes 4 servings.

Recipe used with permission by the Redi-Base Soup & Sauce Company; www.redibase.com.