Healthy Solutions Spice Blends “Cajun Seafood” Entry

Spicy Cajun Seafood Soup

Spicy Cajun Seafood Soup
2 tablespoons extra virgin olive oil
½ cup pancetta diced
½ cup onion chopped
½ cup carrots chopped
1/2 cup celery chopped
2 garlic cloves minced
2 tablespoons cilantro chopped
1 ½ tablespoons healthy Solutions spice blends Cajun Seafood
14.5 can dice tomatoes
½ teaspoon salt
½ cup frozen peas
12 oz. Ale beer
2 teaspoon fish base
2 cups water
32 oz. seafood cooking stock
½ cup small pasta shells
2 pounds seafood mix (raw)
Zest of a lemon
1 lemon cut in 6 wedges
½ cup sour cream
2 green onions chopped
In a large non stick pot on medium high heat add oil and pancetta sauté 2 minutes add onions, carrots and celery sauté 3 minutes add garlic, cilantro spice blend, diced tomatoes, peas, and salt and ale beer. Simmer until liquid reduces by half.
Next in a small bowl mix fish base with warm water until fish base is dissolved. Add the fish broth, seafood stock and pasta shells bring to a boil and cook 5 minutes. Add seafood mix to the soup simmer 3 to 5 minutes until seafood is cooked.
Plate soup with a doll up of sour cream, lemon wedge and sprinkle with green onions.
Josee health solutions shot

Easy French Onion Soup

Brrrrrrrrrrrrrrrrrrr no fish recipe today we need soup to warm us up during this super cold weather!French onion soup

Simple French Onion Soup
This is a traditional French soup I grew up with that I love so much. With today’s busy life I made it into a simple anytime of the week dinner served with a salad. Even though it’s done in 30 minutes or less you still smell that wonderful long cooked French onion soup that we all love so much! Bon Appetit!
1 onion recipe soup & dip mix
3 cups water
1 cup dry red wine
2 tablespoon olive oil
2 tablespoons butter
1 large yellow onion sliced julienne
2 garlic cloves minced
1 ½ teaspoon fresh oregano finely chopped
1 cups cheddar cheese flavor croutons
2 cup shredded mozzarella
On stove top on medium high add to a medium pot onion soup mix, water and dry red wine. Simmer for 10 minutes.
While soup is simmering on medium heat in a non stick frying pan add oil, butter, 1 teaspoon oregano, onions and garlic sauté until they become translucent. Add to broth and simmer additional 10 minutes.
In 4 small crock separate the soup equally top each with equal amount crouton and mozzarella cheese sprinkle with remaining oregano.
Place soup under the broiler just until cheese is melted and started to golden

Beer and Smoked Gouda Seafood Bisque

Beer and Smoke Gouda Seafood Bisque

1 pound cod
1 pound crab meat
½ pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 carrot peeled and finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
12-ounce bottle lager such as Warsteiner Premium Dunkel
2 1/4 cups seafood stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 ounces sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed baguette toasts, for serving
If fish and crab is frozen in a large pot with water bring to a boil place a steam basket in pot and steam crab and cod for 8 minutes remove crab legs keep steaming the cod an additional 7 minutes remove meat from crab legs and coarsely chop fish and crab. Set aside.
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, carrot, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of seafood stock and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes season with salt and pepper add seafood stir. Top soup with bacon. Serve the soup with garlic toasts.

Spicy Fish Soup

Baby it’s cold outside! It’s our winter season and we experience many cold days in a row and it feels like you just cannot get warm well rest to sure I have the perfect remedy for you My awesome spicy fish soup not only will it warm you right up but your entire family will love it and is another fabulous way to add fish to your diet. You are going to love this one it’s super easy go ahead try it out use any white fish available to you in your area!

Serve: 4
2 tablespoons extra virgin olive oil
1 celery branch chopped fine
1/2cup yellow pepper chopped small
2 garlic cloves chopped fine
¼ cup chopped Spanish onion
1 cup cherry tomatoes cut in half
¼ cup cilantro chopped fine
2 tablespoons fresh basil chopped fine
1 jalapeño deseeded and chopped fine
1 teaspoon garlic pepper sauce (Tabasco)
4 cups fish stock
1 cup clam juice
½ lemons juiced
1 tablespoon tomato paste
½ cup Ditalini pasta
½ pound firm white fish cubed in 1 ½ inch cubes
Pinch sea salt & cracked black pepper
½ cup shredded parmesan
In a large pot on medium high heat add first 10 ingredients and sauté for 4 minutes. Add remaining ingredients mix well bring to a boil and cook until pasta and fish is cook about 15 to 17 minutes. Serve hot topped with shredded parmesan.