Seafood Soup

Now I'm a big fan of soup no matter how hot or how cold the weather may be. Tradition soups have chicken and vegetables but if you havn't noticed so far, these recipes are not your ordinary recipes. With every dish I've posted so far, they are packed with bold flavors with a spicy flare. This dish is no different. So here is a awesome seafood soup to end the flavor-filled seafood week. Enjoy!!!




Ingredients:

• 2 oz. apple smoked bacon, chopped
• 2 oz. jumbo yellow onion, diced
• 2 oz. celery, diced
• 2 oz. leeks, diced
• 2 cups fish stock
• 1 oz. dark brown sugar
• 1/2 tbsp. tarragon
• pinch of cayenne
• 1 oz. Jamaican jerk seasoning
• 2 cups fresh plum tomatoes, diced
• salt
• 1 lb. shrimp, deveined and peeled
• 1 lb. snapper, dolphin, or grouper fish, cleaned
• 1 lb. stone crab meat, cleaned (king crab works fine)
• 6 oz. butter

Preparation:

1. In a large pot, cook the bacon until golden brown.
2. Add onions, celery, and leeks.
3. Cook over low heat for 15 minutes until vegetables are translucent.
4. Add dark brown sugar and cook for 3 minutes still over low heat.
5. Add spices, the jerk seasoning and cayenne, and cook for another minute.
6. Add fish stock and tomatoes turning up the heat to medium and simmer for 30 minutes.
7. Add chopped tarragon and salt to taste.
8. Add roughly chopped seafood and cook over low heat until cooked.
9. Serve hot with crackers.

Side note: If you want to add more seasoning such as Adobo, garlic powder or old bay you may do that as well...that's what I did.