the flavors of lemon and mint in this soup are perfect in this soup. the only thing i added was a dash of garlic powder to the broth. and at the end i used the juice of about 3/4 of a lemon. does anyone know if this is an authentic portuguese soup? the only ones i have heard of before have kale and chourico or linguica.

Reviewed On: Dec. 3, 2009

this is the perfect fish to serve on top of a caesar salad. warning: it is very spicy, adjust the amount of cayenne pepper to your tastes. i used a little bit of olive oil instead of butter and i blackened for 5 minutes under the broiler and cooked for 10 minutes at 350 as some other reviews had suggested. i only blackened one side (does anyone know how you take the skin off the fish?) i will be using this spice rub again for other types of fish.

Reviewed On: Feb. 18, 2009

very tasty. here's how i made it healthier: substituted 2% milk for the cream, used light butter and reduced the amount (i think 1 stick is enough to flavor), omitted the salt (there's already enough in the clam juice), and substituted cornstarch for flour (used slightly less than 1/2 the recommended amount). i did sprinkle dried parsley on top, but i was really surprised how much flavor this had for having so few spices. reminds me of home in massachusetts!

Reviewed On: Jan. 7, 2009