Reviewed: Nov. 10, 2009

This is a great seafood soup recipe! Its a great base and is easy to modify. I about doubled the liquids since I was using a lot of seafood (I did not double the orange concentrate since it was a bit dominating). I used fish fillets, whole blue crab and a seafood mix that contained squid, octopus, shrimp and mussels. I also added a half cup of white wine and used canned tomatoes infused with chipotle peppers. I found no need to use salt with this dish. when making this dish, I omitted the rice, but eventually found that it is needed to fill out the dish texturally. I also bought lump crab meat which I spooned into each bowl, then ladled the soup over it. It would be a good idea to serve with lime wedges and crusty bread. Family loved it!.

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hotrod_baby68

Cooking Level: Professional

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Reviewed: Oct. 25, 2009

Very good. Based off others comments, I too used a different fish (cod) and since I'm not fond of shrimp, substituted scallops and crab meat. I did not use the orange juice concentrate, but substituted 1/2 cup white wine and 1/3 cup lime juice. (I was a little timid on how it would taste with lime juice.) I also cut down on the tomatoes as they were too many for my tastes. However, I made one mistake in adding the scallops too soon. Next time I will add the fish and crab meat first and let them cook, then add the scallops at the last minute since they cook so fast. I paired the stew with sliced Italian baquette, and a mixed salad. Wonderful meal. So much so, my friend ate 3 bowls of the stew. I will definitely make this again, and maybe try it with the orange juice concentrate.

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sicsty8

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Reviewed: Nov. 10, 2008

Based on other reviews, I increased the chili powder and added 1/2 c. white wine and mushrooms. The flavor was very good. I didn't care for the texture of the orange roughy in the stew. Next time I will use all shrimp or add some chicken.

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WACHRWILL

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Reviewed: Mar. 10, 2008

This recipe has potential, however the recipe as stated tasted like fishy orange juice. Definitely cut back on the concentrate. If you like it hot add either more chili powder or a few splashes of your favorite hot sauce. I'm going to try this one again with some slight modifications.

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SoupNazi42

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 21, 2008

Awesome! I did tweak this a tad. The amount of chili is not enough to give it the "kick" so I added a little crushed pepper flakes on the side for those who want a little spice. Also added 1/2 tsp of whole black peppercorns. I didn't have the orange juice, so I dared to put 1/2 c of Lime juice concentrate. Wow! That gave it a nice hint "Mexican style" flavor to it. Hubby loved it! THanks for sharing!

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CookinGheri

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Roxbury Township, New Jersey, USA

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Reviewed: Jan. 29, 2008

Really good. We forgot to put orange concentrate but it was great even without it!

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Natalia

Cooking Level: Expert

Home Town: Zheleznogorsk, Krasnoyarsk Krai , Russia

Living In: Glens Falls, New York, USA

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Reviewed: Jan. 5, 2008

All I can say is SUPERB!!!!!!!! I made some variations which included 1/2 c. of white wine and a small box of fresh mushrooms. Added 1/2 lb large scallops cut in half and 1/2 lb cod fillet cut into 1 inch pieces. (didn't have roughy) My husband enjoyed it so much that he wanted to know how many more meals we will have from this dish!

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shell

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Reviewed: Nov. 11, 2007

This dish came out a bit too bland for me. The orange juice added a nice fruity flavor, but could not taste the chili powder at all. I also used 6 oz. of shrimp, in addition to the red snapper. Next time, I would increase the chili powder, use Italian-seasoned tomatoes, add fresh garlic and another 1/4 cup of rice.

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MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jul. 13, 2007

I used twice the amount of shrimp, and would even add more, I think, just because I really like shrimp. Also, I used a little more chili powder to up the kick. I don't think I've ever had anything quite like this before, and we loved the mix of fruity and spicy. Awesome recipe--thank you!

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Schnozz

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Reviewed: Jan. 8, 2007

This recipe is a great & easy stew to make on a cold autumn or winter day! I have made this stew many times for myself and for the family, and it is fast enough to make for lunch. I love this recipe, and to me it equals instant comfort!

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