Aug 1, 2008

Recipe from an Author: Orange Roughy Soup

Here is a yummy recipe that will be one of many in a book by Debra Shiveley Welch's son, Christopher - "Christopher's Family Table - Inheriting Family Recipes and Traditions From Adopted Kin and Clan". Watch for details on the book, and view other titles by Debra and Christopher on a variety of topics at DebraShiveleyWelch.net

Debra is challenged with a few food allergies, so if she can eat and enjoy this recipe, I'm sure it's not only delicious, but healthy!

Ingredients:

  • 1 cup clam juice and 2 cups low sodium organic chicken stock
  • 1 teaspoon saffron threads
  • 1 ½ pound orange roughy cut into bite-size pieces
  • Creole seasoning
  • 2 tablespoons olive oil
  • 1 cup assorted wild mushrooms, stemmed and sliced or crimini mushrooms
  • 2 tablespoons chopped tomatoes
  • 2 tablespoons chopped fresh basil
  • 1/4 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1 cup cleaned romaine lettuce leaves
  • 1 cup cleaned spinach leaves
  • Salt and pepper
Preparation:

Combine clam juice, chicken stock and saffron. Bring just to a simmer and remove from heat. Allow it to sit for ten minutes.

Season the orange roughy with your Creole seasoning.

Heat oil in a large skillet over high heat. Add the fish and sauté for one minute. Then add the mushrooms, tomatoes, basil, green onions, Garlic, romaine and spinach and sauté for one minute.

Pour in the clam juice, chicken stock, saffron mixture and simmer for 4 to 5 minutes. Season with salt pepper. Serve immediately.

2 comments:

  1. Wow, Christopher cooks too! This sounds good - I'm going to try it if I can find saffron in this podunk village, lol.
    Tonight I am having baked mac & cheese, one of my comfort food faves! Perfect for the rainy weather!

    PopArtDiva

    ReplyDelete
  2. Its very nice recipe. So thanks for sharing this one. Keep it up

    ReplyDelete