The SauceTalk Newsletter

The simmering scent of saffron, roasted red peppers and tomatoes finished with tender pieces of fish, crab, scallops, shrimp, and clams fills the air like a bouquet from the sea. It is a rich-tasting, flavorful dish that is easy-to-do and can be enjoyed with a variety of seafood favorites. This is our take on a very special soup that can be enjoyed any time of year.

2     32 oz    Pacific Natural Roasted Red Pepper and Tomato Soup or similar base
1  14.5 oz    Diced tomatoes, canned
1    5.5 oz    V-8 juice, can
1    1.5 oz    Glace de Fruits de Mer (seafood stock) More Than Gourmet***
1       5 oz    Whole baby clams packed in water, can
3                 King crab legs, pre-cooked, thawed
1          lb  Fish, firm white (mahi mahi, swordfish, red snapper) fresh or thawed
18               Raw shrimp, medium sized, deveined, tails on or pre-cooked, thawed
18               Sea scallops, medium size, thawed
Saffron threads
Sriracha sauce or Tabasco sauce, optional***
Dry sherry, optional

1 To prepare the fish, rinse and pat dry with a paper towel then slice into bite size cubes. Prepare the crab legs by cutting each into three or four section at the joint. This may be done with a sharp knife or kitchen shears. Crack the crab leg shells or cut them open with kitchen shears to release the meat. Tear, do not cut the crab meat into bite size pieces. If you prefer you can leave a few sections cracked but do not remove the meat for presentation and easiness for removing the shell at the table. Rinse the raw shrimp making sure it is deveined and the shells are removed except for the tail. Open the can of clams and drain off half the liquid.
2 Combine the first four ingredients into a soup or stock pot over low-medium heat. Stir the ingredients making sure the seafood stock has completely dissolved into the mixture.
3 Increase the heat to medium and add the cubed fish. Lightly stir the ingredients so as not to break the fish but also making sure the soup does not boil. If the shrimp is raw it should be added now as well as the scallops.
4 Lightly stir the soup for 3 minutes then add the crab meat, any whole sections of crab, the clams and the remaining juices from the can. If the shrimp is pre-cooked you can add it now. Stir lightly several times and finish with a pinch or two of saffron threads. (you may crush the threads between your fingers before adding them or leaving them whole for an attractive presentation in the soup).
5 We like to add just a touch of sriracha sauce at this point for a little added spice but this is optional. Start with 3 or 4 drops of saracha and add more to taste. Stir several times and test one fish cube making sure that it flakes for doneness.
6 Plate the soup in individual bowls and serve or pour the soup into a large tureen with ladle to be served at the table.
7 Once the soup has been served each guest can then add one to two tablespoons of sherry to their bowl of soup for an added twist of flavor with a gourmet touch.

Servings: 8

Cooking Tips
***Glace de Fruits de Mer by More Than Gourmet can be purchased online at www.clubsauce.com or it may sometimes be found at a local gourmet or specialty food shop.
***Saracha sauce can be found at most gourmet, specialty and supermarkets in the Asian food section.
Additional serving suggestions: Add 3 or 4 small Yukon gold potatoes that have been quartered and cooked two minutes before serving. (these may be cooked quickly in a microwave oven while the soup is cooking). Consider adding a slice of store bought polenta that has been lightly grilled in place of potatoes after the soup has been placed in each bowl. Serve slices of toasted crunchy French bread along side or French bread that has been topped with a simple mixture of butter and chopped garlic, then sprinkled with Parmigiano cheese and lightly broiled and warm from the oven. Serve asparagus spears roasted in extra virgin olive oil and a light sprinkling of sea salt. These serving suggestions and many more recipes can be found at www.clubsauce.com

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

We recently posted a new recipe at www.pomegranatesplash.com that you might find of interest. A delicious stove top stuffing using our More Than Gourmet Turkey Stock and our Pomegranate Splash!

Making a stove top stuffing is an easy way to avoid the hassles of stuffing and trussing a turkey. You’ll also avoid the possible risks of over done or under done stuffing. Recent research indicates that the safest method for cooking a turkey is without the stuffing. You’ll find the turkey takes a lot less time to cook and a lot less work. Check it out! Pomegranate Turkey Stuffing Recipe

White Wine Sauce Ready-to-Use

Have you thought about what you could do if you had a nice mirepoix stock prepared, and a well-made roux? Here is a classic Veloute sauce already made from mirepoix and roux, roasted chicken stock and white wine by the well know chefs at More Than Gourmet. It is creamy and luscious. With a light tan coloring, and a spec of pepper, it has just the right body to coat your delicate meat and fish dishes.

To properly prepare a good Veloute sauce, you begin with a mirepoix, uniformly chopping the vegetables for a gentle sautéing, and a roux, requiring attentively and patiently stirring until you have achieved a wonderfully smooth, creamy sauce. The French chefs have done this for hundreds of years. Modern living makes this more difficult to do, as it is labor intensive and time consuming. Fortunately, you can achieve the same results as the French chefs with White Wine Sauce.

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This white wine sauce has a little attitude and that’s just the way we like it. It will deliver a delicious spicy flavor when served over seafood, poultry, rice and grain dishes even duck or rabbit for a little added flair.

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The shortcut to a great wine sauce, without giving up an ounce of flavor, is More Than Gourmet’s Red Wine Sauce. You can taste the deep, rich flavors developed in this classically prepared sauce because no shortcuts have been taken in its preparation for you. More Than Gourmet Red Wine Sauce delivers an easy, reliable, delicious result. Famous chefs use this route to free them of the time and clean-up required when they want a fine, rich, deeply flavored, well-made sauce. They know the result they desire, and get it from this wine sauce. It is a savvy shortcut to a delicious red wine based sauce. Use as it is, or add your own favorite tastes.

Making a perfect, slowly cooked and watched roux and a perfect miripoix has been carefully done for you. All the vegetables cleaned, cut and slow roasted to provide a depth of flavor to your final sauce. Whether you are a chef or a home cook, this will be just the flavor to perfect the dish you are making.

Great for special occasions as well as everyday use to enhance your favorite recipe, creating a fine flavored soup or a velvety-smooth sauce. Now this classic taste and consistent flavor can be your shortcut to sauce success.

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White Wine Sauce with Shallots and Herbs

A white wine sauce with shallots and herbs makes a wonderful accompaniment for a variety of dishes. We like to serve it up with dishes such as chicken, fish, pork, vegetables, pasta and grain dishes. By using More Than Gourmet White Wine Foundation Sauce your cooking time and ingredient list is substantially reduced. Total prep and cooking is less than 15 minutes to create a delicious sauce.

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