Thursday's Kitchen Cupboard 12/29/11

We're linking up with Robin at The Gardener of Eden where you can see what others are doing with their garden harvests this time of year, and you can share your own kitchen cooking ideas and recipes.

Our family has a Christmas seafood dinner tradition that we absolutely love. I don't know where we picked it up, it's probably the result of Belle's and Calvin's seafood obsession. This year Belle made seafood soup with homemade bread. It was wonderful. There's a small pot of cilantro outside that keeps holding on despite the freezing weather. We used it to garnish the dish. Belle also used garden fresh carrots and whole frozen tomatoes in the recipe.

Seafood Soup by Belle
1/2 white onion,1 carrot, 1celery stick (diced)
5 garlic cloves (minced)
28 oz diced tomatoes
2 lbs tilapia
4 ounces squid sliced
8 ounces octopus
6 ounces mussels (not shelled)
6 crab legs (shelled)
1 lb large shrimp (not shelled)
8 cups fish stock
1/2 cup dry sherry
1 tbsp lime juice

Saute diced vegetables in olive oil for about 6 minutes. Add minced garlic and saute for another 3 minutes. Add 1 tablespoon of lime juice, 8 cups of fish stock, half a cup of dry sherry and 28 ounces of diced tomatoes. When broth is simmering add the tilapia, wait 6 minutes and add the rest of the seafood and cook for about another 6 minutes. It's done. Garnish with cilantro

Everything can be shelled ahead of time, if you like. We're used to this Mexican style soup, it adds color and depth to the soup. Plus the kids love the challenge! 

Do you have a canning recipe or meal idea that you'd like to share?