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
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
- Cut fish into 3-inch chunks and sprinkle both sides with salt and pepper.
- Heat olive oil and butter in skillet over medium heat.
- Add fish chunks to skillet and brown lightly in oil and butter (1 minute per side).
- Remove fish from pan and set aside.
- 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.
- Stir in salsa and chicken broth. Let simmer over medium heat until liquid begins to boil.
- Add shrimp, stir gently, and simmer for 2-3 minutes.
- Add lemon juice and simmer another minute.
- Add fish chunks back to skillet and simmer another 4 minutes
- Serve in large bowls, topped with parmesan cheese, over rice or with a crunchy bread on the side.