Seafood Soup

Whoops!  I forgot to take a picture of the veggies!

Oh well, hidden underneath this pile of seafood were handfuls of mung bean sprouts, cabbage, half a pepper, almost one whole jalapeño, a little onion and a handful of random veggies that I believe included an Asian radish of some type.  Also included in the mix, I found a condiment cup of pepper paste.  I’m pretty sure it was some brand of gochujang.

Funnest make-shift meal ever!  Yeah, that’s right I said funnest.  So what?

Seafood Soup

1 package of Super H assorted seafood & veggie soup mix
1 onion
olive oil, as needed
4 cloves garlic
2 stalks celery, finely diced
2 carrots, sliced into thin rounds
1 cup tomato sauce
1 teaspoon red pepper flakes
Salt & Pepper, to taste
6 cups chicken stock (or more, if you like)

In a large dutch oven, saute onion and olive oil until light gold.  Add garlic, carrots, celery and all of the other veggies (except mung bean sprouts) in the seafood package.  Sauté for another minute or two.  Deglaze pan with tomato sauce.  Add red pepper, salt, pepper, chicken stock and pepper paste.  Bring to a boil.  Then, reduce heat and simmer vigorously for 15 minutes.

Season to taste, if needed.

Starting with the mackerel, I began to add the seafood.  After 10 minutes, continue adding seafood from hearties to most delicate.  When adding the most delicate fish, add mung bean sprouts.  Continue to simmer for 10-20 minutes.  Allow fish to cook completely before tasting.  Taste.  Season, if needed.

Serve with a crusty loaf of hot and toasty bread (or ramen.. or udon… or rice).

I’d definitely buy this again.

$8.99 equals dinner for two …and nearly a week’s worth of lunches.