M&M’s Seafood Soup

Mary’s seafood soup includes shrimp, Lake Erie walleye, and some hearty bread or rice. Photo: Mary Bohling

By Mary Bohling

While hunkered down in the house during Michigan’s stay-at-home order, my husband Marc and I have been trying out lots of new recipes. We’ve been experimenting with whatever is in our freezer — which happens to include plenty of tasty, lean walleye from Lake Erie.

Michigan’s blustery spring weather put us in the mood for a warm pot of soup. I’ve done a chicken soup with salsa before and thought I’d try it with seafood.

Despite the name, there are no chocolate candies in this recipe; the “M&M” just stands for Mary and Marc. If you try this recipe, let us know how it turns out!

M&M Seafood Soup Dinner

Ingredients

1 lb shrimp, peeled and deveined
1 ½ lbs Great Lakes fish fillets (I use walleye or whitefish)
16 oz jar salsa
1 ½ cup dry white wine
1 ½ cup chicken broth
Juice of 1 lemon
4 Tbs butter (not margarine)
2 Tbs olive or canola oil
Kosher salt to taste
Fresh ground black pepper to taste
Shaved parmesan cheese to taste

Instructions

  1. Cut fish into 3-inch chunks and sprinkle both sides with salt and pepper.
  2. Heat olive oil and butter in skillet over medium heat.
  3. Add fish chunks to skillet and brown lightly in oil and butter (1 minute per side).
  4. Remove fish from pan and set aside.
  5. Slowly add wine to skillet to deglaze the pan. [Note: “deglazing” refers to the technique of using a little liquid and vigorous scraping to resuspend the tasty, caramelized bits and drippings at the bottom of the pan, incorporating them back into the dish.] If you have a gas stove, be careful not to expose wine to direct flame. Scrape bottom of skillet to loosen any fish left behind during browning.
  6. Stir in salsa and chicken broth. Let simmer over medium heat until liquid begins to boil.
  7. Add shrimp, stir gently, and simmer for 2-3 minutes.
  8. Add lemon juice and simmer another minute.
  9. Add fish chunks back to skillet and simmer another 4 minutes
  10. Serve in large bowls, topped with parmesan cheese, over rice or with a crunchy bread on the side.


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