Dashi is the traditional soup base, stock for many Japanese soups and sauces. This homemade version, however time consuming, is much better than using instant dashi (dashi-no-moto). This is a great starting point for miso soup! Dashi can be kept up to 2 weeks in the refrigerator or can be frozen to keep for longer periods.
A simple fish stock recipe. You can make a batch and save for several months to use as a base for fish soups or stews.
this is a good quiet dinner with the family meal;good at that time when summer is becoming fall.
Flavored with roasted tomatoes and fennel, this mix of shrimp and either swordfish or halibut makes for a unique and flavorful soup.
You're one hour from a hearty, home-cooked fish chowder that's way better than anything you'll get in a can.
This gumbo can be expensive to make, so I only get to make it once a year, usually on New Year's Eve, outside, over an open fire (of course). I save the juices from the Thanksgiving turkey, which really puts this gumbo over the top. This is one of those recipes that I worked for years to perfect, and now it's perfect, so I don't dare change anything else. But, that's MY taste. Anybody is free to change whatever they want. Latigo
A thin cream-based slow-cooker chowder recipe full of smoked Alaskan salmon, clams, crab, and plenty of dill. Serve with oyster crackers and warm bread and butter, and lots of beer.
A basic, quick-cooking seafood soup you'll get a medal for making. Adapted from the 1910 Manual for Army Cooks.
Great use for frozen salmon fillets in the winter, this quick and simple soup is a healthy and tasty warmer.