This frozen seafood soup recipe uses up all of that frozen seafood that has been sitting in your freezer, and puts it to good use! Frozen fish fillets, frozen shrimp, and any other frozen seafood that you have, gets tossed into this one-pot creamy soup. Other canned foods get added to this delicious dinner, making it super easy and a great way to use up extra food! It’s creamy, comforting, and loaded with delicious seafood flavor.
Why This Easy Seafood Chowder Recipe Is So Good:
Just trust me, this easy seafood chowder recipe is REALLY GOOD.
- If you are looking for recipes using frozen fish fillets, this is a great way to use them up!
- It’s a great recipe to reduce waste. How many times have you cleaned out your freezer, only to find an old fish filet or bag of shrimp shoved in the corner?! This recipe uses up ingredients that might otherwise expire or get thrown out.
- Aside from using a frozen seafood medley, this is also a great recipe to make with canned goods! Instead of the fresh produce, you also have the option to toss in some canned beans or corn for added texture and flavor. This is already a recipe using canned clams, so feel free to add any other canned goods that you need to use up!
What fish? Really almost anything. I’ve made fish stock with bass, walleye, perch, black seabass, white seabass, lingcod, Pacific rock cod, stripers, tilefish, porgies, redfish, sea trout, spotted bass, bluegills… you get the point.
I catch a lot of striped bass, and while I love to eat the fillets, I am always more excited about the heads and bones because they make a surpassing fish stock. And to me, fish stock is one of those zephyrs of the food world, a mystical wonderment that lasts only as long as it takes to make and eat it.
Be sure to rinse the heads and bones well to remove slime, and be absolutely certain to snip our the gills. Gills in your stock will ruin it, as the blood in them will cloud your stock and give it an “off” flavor very quickly.
So that means I normally find myself making fish risotto or chowder right off the bat when I have a good haul of stripers, Pacific rockfish or lingcod. The fillets get eaten later. Yes, I am aware this is opposite to what most people do. Pretty typical for me.
Fish stock isn’t like normal stock. It’s a fairly quick affair. My venison stock takes all day, or even overnight. All my fish stock asks of you is 45 minutes or so. Strain and enjoy. A long-simmered fish stock gets cloudy and bitter and fishy. I don’t recommend it.
Bag and Freeze| Part 3| How to Freeze and Defrost Stock and Soup
FAQ
How do you use fish stock?
Does frozen fish stock go bad?
Is fish broth the same as fish stock?
How do you cook fish with fish stock?
Braising or steaming with fish stock can infuse a dish with profound depth. Begin by sautéing aromatic vegetables in olive oil to create a flavorful foundation. Add a combination of fish stock and herbs such as saffron or dill, and bring it to a light simmer. Place your main ingredient into the pot, cover, and cook at a low simmer until tender.
How to make fish stock?
First and foremost, you’ll need fish bones and trimmings. As mentioned earlier, opt for fish varieties with high collagen content, such as halibut, cod, or sole. These will provide the foundation for a flavorful stock. Next, gather aromatic vegetables like onions, carrots, and celery. These vegetables add depth and complexity to the stock.
Can you freeze fish stock?
If you made too much fish stock, pour it in an airtight container and freeze it for 4-6 months. Cook up a tasty fish stew with your stock. Fish stock is perfect for fish stew, since it will bring out all of the briny flavors. While most recipes call for clam juice, you can substitute fish stock as a base for your stew instead.
How do you make fish stock from fish bones?
Go to your local fishmonger for the best bones from whole fish for fish stock. Use white fish, such as flounder, sole, snapper, sea bass, or cod. Avoid bones from strongly flavored, oily fish such as salmon and mackerel. The gelatin from the fish bones extract plenty of gelatin, resulting in a stock with a nice body