Friday, April 6, 2012

Good Friday Soup

Today is Good Friday here in the US, and for most Catholics, it's our last day of fasting, and abstinence from meat during the season of Lent.  Here's a quick and delicious way to fulfill those religious duties.

For this recipe, you can substitute any type of seafood you prefer, and feel free to substitute the dry herbs for fresh ones if you have them already sitting on your kitchen window.  What I used were readily available in the market, and some of them I already have in my freezer or pantry.  This was my first attempt at this soup, so I just freely tossed in the ingredients and let my taste buds guide me.  So be advised that the measurements I will be writing for this recipe are "guess-timates."  Rule of thumb:  add a little at a time and keep tasting until you get the flavor according to your liking.  -GG-

The Big Picture

  • Saute the veggies
  • Make a rue
  • Add the shellfish
  • Season and serve


1-2 lbs of mixed seafood.  I used mussels, Manila clams and shrimps
2-3 Tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1/4 cup onions, chopped
2 cups water
1/2 cup white wine
1/3 cup whipping cream (you can substitute Half & Half if you prefer)
3 bay leaves
2-3 dashes of dried thyme (you can use the leaves of fresh thyme)
celery salt (you can use fresh celery)
salt and pepper to taste
carrots (optional), diced
mushrooms (optional), diced

For the Rue:
2  Tablspoons flour


1.  Scrub the shellfish well under running water.  Remove the grass-like thing inside the mussels.  Peel the shrimps. Rinse all seafood well and drain.

2.  Heat up the olive oil on low heat.  Saute the garlic until slightly golden.  Add the shallots, onions, and carrots.  Saute until translucent.  Remove veggies from the pot, but leave the olive oil in the pot.

3.  Make a rue by adding the flour to the olive oil already in the pot.  Stir briskly until you get a thick paste.  Add the shellfish, water, wine, sauteed veggies, bay leaf, thyme, and mushrooms.  Cover and simmer for about 10 minutes or until it comes to a good boil to ensure the seafood is cooked thoroughly.  Remove cover and continue to simmer to evaporate the alcohol from the wine.

4.  Slowly add the cream depending on how creamy you like it.  Season with salt and pepper, and celery salt.

5.  Serve with crusty sourdough bread or french bread.  Enjoy!

Slowly simmering in the pot.

Mmmm.....I'm hungry.  I think I will be binge-ing on Good Friday.  Father forgive me.

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