Fish Soup Recipes - Dan Barnett's Guaranteed Guide Service

Lake Texoma Guide Service Dan Barnett’S Striped
Bass Soup Recipes

Maryland Striper and Seafood Soup

Small Striper Filet
6 oz Maryland crab meat (picked through for shells)
1/2 pound of raw, cleaned and deveined shrimp
1/2 pound raw Sea Scallops (quartered)
1/2 pound small mussels cleaned and debearded
2- 10 oz cans of Rotel diced tomatoes and green chilies
1- 35 oz can Pomodori Pelati Tomatoes
1- 14 1/2 oz can of Beef Broth
30 oz water
3/4 cup canned Baby Lima Beans (rinsed with water)
3/4 cup canned White Shoepeg Corn (drained)
3/4 cup canned Cut Green Beans
3/4 cup frozen Baby Peas (thawed)
1- Bunch Spring Onions (chopped)
1- teaspoon Minced Garlic
2 Bay Leaves
1 to 1 1/2 teaspoon of Old Bay Seasoning

Salt and Pepper to taste

Combine all ingredients except seafood. Simmer for 1/2 hour. Add cooked shredded Striper and Crab meat. Bring to boil, and add Shrimp, Scallops, and Mussels. Return to low when Mussels have opened and Scallops are opaque. Remove Bay Leaves.

Serve with Baguettes with Cheese Spread.

Cream of Striper Soup

1/2 teaspoon minced garlic
1/4 cup butter (unsalted)
1 bunch spring onions (use up to 3/4 stem) chopped
2 tbsp finely shredded than chopped carrots
2 tbsp flour
2 cups chicken broth(unsalted if available)
2 cups whipping cream
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 to 1/2 teaspoon red cayenne pepper
1/4 cup sherry
1 1/2 to 2 cups finely shreded cooked striper fish

Striper Preparation (Foil Steamed):

Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Place 10 to 12 fresh chive stems ( garlic chives if available) over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
In soup pot melt butter. Saute garlic, onions, and carrots until tender.
Over medium heat, add flour to butter mixture stirring frequently 1 1/2 to 2 minutes.
Lower heat and whisk in broth and cream. Return to medium heat, stirring frequently until mixture thickens.
Add Worcestershire sauce, salt, cayenne, and sherry.
Finally, add striper fish. Finely shredding the striper fish really gives this soup a rich texture.
Simmer for 20 minutes
Before serving garnish with fresh parsley and paprika.