Fast Food My Way.
2 tbsp. olive oil
1 1/2 cups trimmed, split, washed, and sliced leeks
1 tbsp. coarsely chopped garlic
2 1/2 cups bottled clam juice
1 1/2 cups water 1 cup coarsely chopped white mushrooms
3/4 tsp. salt
1 1/2 cups diced zucchini (1/2 inch dice)
1 cup instant mashed potato flakes
3/4 cup 1 inch pieces peeled uncooked shrimp
1 cup 1 inch pieces boneless fish fillet
2/3 cup half and half
about 1/2 cup crabmeat for garnish (optional)
Heat oil in a large saucepan over high heat
When hot add the leek and garlic and saute for about 1 minute. Add the clam juice, water, mushrooms, and salt, bring to a boil, and boil about 2 minutes. Stir in the zucchini and sprinkle the potato flakes on top, mixing them with a whisk to prevent lumping. Bring to a boil and boil for about 1 minute. (The soup can be prepared several hours ahead to this point.)
At serving time, bring the soup back to a boil, add shrimp, fish, and half and half and bring back just to a boil. The fish and shrimp will be cooked through. Divide among four plates or bowls and sprinkle about 2 tbsp. crabmeat, if using, onto the middle of each serving. Serve immediately. This was very tasty!
I added chopped fresh clams and their juice still had to use some canned juice. I also used fatfree half and half and it was very creamy. Next time I might add a bit more zucchini. I topped with a bit of sherry at the table.
This cooks very quick so have the veggies ready to go!
2 tbsp. olive oil
1 1/2 cups trimmed, split, washed, and sliced leeks
1 tbsp. coarsely chopped garlic
2 1/2 cups bottled clam juice
1 1/2 cups water 1 cup coarsely chopped white mushrooms
3/4 tsp. salt
1 1/2 cups diced zucchini (1/2 inch dice)
1 cup instant mashed potato flakes
3/4 cup 1 inch pieces peeled uncooked shrimp
1 cup 1 inch pieces boneless fish fillet
2/3 cup half and half
about 1/2 cup crabmeat for garnish (optional)
Heat oil in a large saucepan over high heat
When hot add the leek and garlic and saute for about 1 minute. Add the clam juice, water, mushrooms, and salt, bring to a boil, and boil about 2 minutes. Stir in the zucchini and sprinkle the potato flakes on top, mixing them with a whisk to prevent lumping. Bring to a boil and boil for about 1 minute. (The soup can be prepared several hours ahead to this point.)
At serving time, bring the soup back to a boil, add shrimp, fish, and half and half and bring back just to a boil. The fish and shrimp will be cooked through. Divide among four plates or bowls and sprinkle about 2 tbsp. crabmeat, if using, onto the middle of each serving. Serve immediately. This was very tasty!
I added chopped fresh clams and their juice still had to use some canned juice. I also used fatfree half and half and it was very creamy. Next time I might add a bit more zucchini. I topped with a bit of sherry at the table.
This cooks very quick so have the veggies ready to go!