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Classic Seafood Recipes & Fish Recipes
Seafood Soups, Chowders, Bisques and Gumbos

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SEAFOOD SOUPS

OMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)

OYSTER GUMBO
(Boston Cooking-School Cook Book, 1896)


    1 pint oysters.
    4 cups fish stock*.
    1/4 cup butter.
    1 tablespoon chopped onion.
    1/2 can okra.
    1/3 can tomatoes.
    Salt.
    Pepper.


Clean, pick over, and parboil oysters, drain, and add oyster liquor to fish stock.

Cook onion five minutes in one-half the butter; add to stock.

Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper.


*Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling point, simmering thirty minutes, and straining.
 

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