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Fisherman's Soup Recipe

Fisherman's Soup Recipe - 12 cups


1/2 pound clams

1/2 pound mussels

8 cups Chicken Stock

1/2 chicken breast, skinned, boned and cut into 1-inch cubes

1/4 pound orange roughly or other whitefish, cut into 1-inch cubes

1 1/4 teaspoons arrowroot dissolved in 1/4 cup water

1/4 pound scallops, quartered and poached

3 cups cooked Saffron Rice

1/4 red pepper, diced

1/4 green pepper, diced


Clean and soak clams and mussels in salt water to remove sand. In a covered vegetable steamer basket over boiling water, steam clams and mussels until shells open. Remove half of the clams and half of the mussels from their shells, leave the other half in their shells for garnish. Set aside.


In a stock pot, heat stock to boiling, add chicken. Reduce heat, cook 15 minutes. Add orange roughly, cook 2 minutes. Gradually add arrowroot, stirring constantly, until stock thickens slightly. Add scallops, rice, shelled clams and mussels. Heat. Ladle into soup bowls. Garnish with unshelled clams and mussels. Top with peppers.

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