Seafood Newburg Stoup with CayenneChive-Buttered Corn Toasties Recipe

Name: Seafood Newburg Stoup with CayenneChive-Buttered Corn Toasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 4 tablespoons unsalted butter; 1 large starchy potato, peeled and chopped; 2 celery ribs with their greens, chopped; 1 medium yellow onion, chopped; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 1 tablespoon Old Bay Seasoning; 3 tablespoons all-purpose flour; 1/4 cup dry sherry (eyeball it); 3 cups chicken or seafood stock; 1 1/2 pounds cod, scrod, or haddock, cut in chunks; 1 pound medium shrimp, peeled and deveined, coarsely chopped; 3 cups whole milk or half-and-half; 1/2 teaspoon cayenne pepper; 4 corn toaster pastries, such as Thomas brand; 2 tablespoons chopped fresh chives

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
4 tablespoons unsalted butter
1 large starchy potato, peeled and chopped
2 celery ribs with their greens, chopped
1 medium yellow onion, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay Seasoning
3 tablespoons all-purpose flour
1/4 cup dry sherry (eyeball it)
3 cups chicken or seafood stock
1 1/2 pounds cod, scrod, or haddock, cut in chunks
1 pound medium shrimp, peeled and deveined, coarsely chopped
3 cups whole milk or half-and-half
1/2 teaspoon cayenne pepper
4 corn toaster pastries, such as Thomas brand
2 tablespoons chopped fresh chives

1
Heat a medium soup pot over medium-high heat.
2
Add the EVOO and the 2 tablespoons of cold butter, cut into small pieces.
3
Add the veggies as you get them chopped, then season them with the bay leaf, salt, pepper, and Old Bay Seasoning.
4
Cook for 5 minutes to begin to soften, then add the flour and cook for a minute longer.
5
Next, add the sherry and cook for 1 minute.
6
Whisk in the stock and bring it up to a bubble, then arrange the seafood in an even layer around the pan.
7
Cover the pan and cook until the fish is opaque and the shrimp is pink, 4 minutes.
8
Remove the lid and add the milk and cook for 2 to 3 minutes longer to thicken.
9
Add about 1/4 teaspoon cayenne pepper, then adjust the seasonings.
10
Discard the bay leaf.
11
Melt the remaining 2 tablespoons of butter and 1/4 teaspoon of cayenne pepper in a small cup.
12
Toast the corn pastries, brush with cayenne butter, and sprinkle with the chopped chives.
13
Serve alongside the stoup.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 4 tablespoons unsalted butter, 1 large starchy potato, peeled and chopped, 2 celery ribs with their greens, chopped, and more.

Yes, Seafood Newburg Stoup with CayenneChive-Buttered Corn Toasties falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Newburg Stoup with CayenneChive-Buttered Corn Toasties

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