Waste Not Want Not Series
Leftover item 1 cup Cooked Flounder (or substitute crab)
My friend gave us the flounder and was very sweet to share her bounty. One of her friends had “gigged” a mess of flounder and passed them on. I had never cooked a flounder. I was happy to experiment on the fish and Van. The stuffed flounder was great. The flounder was large, so we had plenty of fish left over for me to experiment with.
When I pulled the flounder out of the oven and saw the flaky white fish, I automatically thought of using it in a soup. Flounder has a delicate texture like crab and very delicious.
Living on the Gulf Coast, we are fortunate to have easy access to fresh fish. The deep-sea fishing on the coast also offers some of the best fishing in the world. If you have a boat, you’re already aware of this. If you don’t have a boat, call a Charter Captain and book a trip. The experience is one that you will remember and want to repeat. The ice chest loaded with fish makes for a great story and provides the start to a great meal.
Jewels of the Sea Soup
1/4 cup vegetable oil (out of bacon grease)
1/4 all-purpose flour
2 cups Leeks, chopped
1 cup Bell Pepper, chopped
1 cup Onion, Chopped
1 cup Celery, chopped
3 Cups Shrimp Stock (homemade)
1 Tomato, chopped
1/2 cup Tomato Sauce
2 Bay Leaves
1 Teaspoon Parsley
1/2 Teaspoon Thyme, Fresh
1/4 Teaspoon Salt
1/8 Teaspoon Cayenne
1 cup Flounder Cooked
1 pound Shrimp medium count raw and peeled
Place the stock and vegetables within arms reach for when you need to add to the party.
In a Dutch Oven, heat the oil on medium low for a couple of minutes. Sprinkle in the flour and stir well. Increase the heat to medium and keep stirring.
The roux will start to change color as it cooks. Keep stirring constantly or it will burn. The darker the roux, the thicker it will become. Be careful not to burn.
Stir until you reach the desired color of roux. Add in the onions, leeks, bell pepper, celery and garlic. Stir well to introduce the ingredients and cook for a few minutes.
Slowly pour in the shrimp stock to the party and stir well. Introduce the tomato and tomato sauce and stir. Start adding in the salt and spices. The soup will soon start to bubble. Stir as often as needed. This needs to cook for a minimum of 35-45 minutes for the flavor to blend in.
While this is cooking, look at the leftover flounder to make sure that you have removed the bones well. Add the flounder to the party once completed.
At this point, taste the soup and decide if you are happy with the amount of cayenne, salt or pepper. Adjust as needed.
Peel the shrimp and drop in to soup. Cook for about 5 minutes and the shrimp will be pink and ready to eat.
Lagniappe: If you don’t have leftover flounder, substitute crab.
Serve with a small salad and a glass on Viognier