Jamaican Seafood Soup

Recipe Ingredients

2		Apple-smoked or regular bacon - chopped
1/2 cup	31g / 1.1oz	Diced onion
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	73g / 2.6oz	Diced leeks
2 tablespoons	30ml	Brown sugar
1 tablespoon	15ml	Jamaican jerk seasoning
1		Cayenne pepper
2 cups	474ml	Fish stock
1 lb	454g / 16oz	Plum tomatoes - diced
2 tablespoons	30ml	Minced tarragon
		Salt - to taste
1 tablespoon	15ml	Butter - (to 2 tbspns)
3 oz	85g	Medium shrimp - peeled, deveined,
		And coarsely chopped
3 oz	85g	Snapper, mahi-mahi or grouper - coarsely chopped
3 oz	85g	Stone crab meat or other crab - flaked
		Optional Garnish
		Small-size croutons
		Sliced green onions

Recipe Instructions

In a large saucepan, cook the bacon until lightly crisped. Add the onions, celery and leeks and cook over medium-low heat until translucent, 10 to 15 minutes. Add the brown sugar and cook 3 minutes longer.

Stir in the jerk seasoning and cayenne. Cook, stirring, for 1 minute, then add the fish stock and tomatoes. Bring just to a boil, then lower the heat and simmer uncovered for 30 minutes. Add the tarragon and salt to taste; cover to keep hot.

Heat the butter in a medium skillet, add the shrimp and fish and cook over medium heat until just opaque through. Add the crab and stir gently until heated.

Distribute the seafood among shallow soup bowls. Ladle the hot soup base over and garnish with croutons and green onions, if desired.

This recipe yields 2 to 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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