Tag Archives: Soups & Stews

Pepper Steak (Elaine K.)

2 lbs top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 1/2 c beef broth, divided
3 T soy sauce
1 T cornstarch
2 t brown sugar
1 t ground ginger
1 t garlic powder
1 t freshly ground black pepper

Sprinkle black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6 qt slow cooker, along with the onion and bell peppers. In a medium-sized bowl, combine: 1 c beef broth, soy sauce, brown sugar, ginger and garlic powder. Pour over the steak in the slow cooker. Whisk together the remaining 1/2 c beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving and adjust seasoning, if necessary. Note: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin. For a dish even more authentic, substitute pork for the beef, as the original dish calls for. Serves 4.

Basic “Beef” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger
6 T garlic powder
1 T ground black pepper
8 T BEEF bullion
1 T Parsley

Mix it in a bowl and place in a container for storage (give or take on each of the spices depending on your taste.) To Use: 2 T to 3 c water or to taste.

Basic “Chicken” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger or to taste
6 T garlic powder
1 T ground black pepper
8 T chicken bullion
1 T Parsley

Mix together in a bowl and place in a container for storage (give or take on each of the spices depending on your taste). To Mix: 2 T to 3 c water.

Loaded Baked Potato Soup In A Mug (biggerbolderbaking)

3/4 c water
3 T potatoes, in small cubes
1 T white onion, chopped
2 T cheddar cheese
1 T bacon, cooked and crumbled
2 t cornstarch
1/2 c chicken stock (or vegetable stock)
1/4 c milk
salt & pepper
sour cream for garnish (opt)

Add potatoes and water into a large microwaveable mug. Microwave for 3 – 4 min or until the potatoes are tender. Check on it half way through and stir. Once cooked drain away the cooking water. Into the potatoes stir in the bacon, cheese and onions and cornstarch. The cornstarch will thicken your soup. Stir in the stock and milk and season with salt and pepper. Place in the microwave and cook for 2 1/2 – 3 min or until it thickens and all of your ingredients have heated through. (Cooking time is based on a 1200 Watt microwave so your timing might vary.) Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook. Serve topped with sour cream and some more sprinkles of bacon and chives. Note: Use a large mug because the water can bubble up in the microwave. Cut your potatoes small so they will cook faster. They can be mixed up in advance for an even speedier meal. Cooking time will vary greatly depending on your microwave and the width and depth of the mug. You can bake them in the oven at 350 F for roughly 10 – 12 min. Every mug is different so check on it after 10 min.

Mediterranean Style Wine Braised Lamb Shanks with Vegetables (themediterraneandish)

Spice Mix

2 1/4 t garlic powder
1 t sweet Spanish paprika
1 t salt
1 t freshly ground black pepper
3/4 t ground nutmeg

Mix together.


6 American Lamb Shanks
2 T olive oil
1 medium yellow onion, roughly chopped
2 celery ribs, chopped
3 large carrots, peeled and cut into large pieces
1 lb baby potatoes, scrubbed
2 c dry red wine (don’t use expensive wine here)
3 c low-sodium beef broth
1, 28 oz can peeled tomatoes
2 cinnamon sticks
4 springs fresh thyme
2 springs fresh rosemary

Preheat the oven to 350 F. In a small bowl, add all the spice mix ingredients and mix to combine. Pat lamb shanks dry and season with the spice mix on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 min or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat. Add onions, celery, carrots and potatoes. Saute for 5 – 7 min on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit. Add broth, tomatoes, cinnamon sticks, thyme and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 min. Turn heat off. Cover pot and transfer to pre-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.) To Make Ahead: These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge. Bring to room temp before heating. Place the lamb shanks in an oven-safe dish with 1/2 c broth or water. Cover and heat in a 350 F heated oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat. When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top. Slow Cooker Instructions: If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less c wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker.  Set the slow cooker on low for 8 hours.

Asian Chicken Noodle Soup (recipesworthrepeating)

3 lbs boneless skinless chicken thighs
2 1/2 T extra virgin olive oil, divided
1 1/2 t Chinese Five Spice Powder
1 1/2 t salt
1 1/2 t fresh cracked black pepper
1/2 t red pepper flake
2 1/2 T minced fresh ginger
1 T fresh minced garlic
1 lb Portobello mushrooms
2 T soy sauce
5 c chicken broth
5 c water
1 lb Bok Choy
1 6 oz pkg Mei Fun Noodles
green onions (opt)

In a large glass dish marinate the chicken thighs using 1/2 T olive oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours. After the chicken has marinated, warm a stock pot with 2 T olive oil over medium high heat. Sear the chicken thighs in small batches for about 5 min. (Only sear the chicken, you do not want to cook it all the way through at this point). Remove seared chicken from the heat and set aside on a plate to cool. Keep the oil and chicken drippings in the pot and reduce heat to medium. Add in ginger and garlic, allow to cook for about 1 – 2 min. Add in mushrooms and stir thoroughly. Add soy sauce, chicken broth and water. After adding in liquid, cut the chicken in bite sized pieces and add into liquid. Reduce heat to medium low and allow to cook for about 20 mins. While the soup is cooking, cut the Bok Choy by removing the base and dice all of the remaining green leafs. (You want your Bok Choy cut chunky). Soak the Bok Choy in cold water to thoroughly remove all dirt, about 20 min. After the 20 min have passed, drain the Bok Choy and rinse one more time and then add into soup to allow to cook. Prepare the Mei Fun by soaking in hot water for 10 min which is the perfect amount of time for the Bok Choy to finish cooking in your soup. When the Mei Fun is done, drain Mei Fun and add into soup. Top this soup off with chopped green onions. Note: This recipe freezes well.

Outback Steakhouse Potato Soup (chefpablos)

4 large or up to 8 small potatoes
Kosher salt
vegetable oil
2 sticks butter
1 onion, diced
3/4 c flour
48 oz chicken broth
2 c water
celery salt to taste
1/2 t ground black pepper
1/4 t dried basil
1/4 t sugar
1 1/2 c heavy cream
4 – 6 slices cooked bacon, chopped
chopped chives (opt)
2 c shredded Monterrey Jack / Cheddar cheese blend.

Preheat your oven to 350 F. Rinse and scrub the skins of the potatoes and dry with a towel and then pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato and then sprinkle each one with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil!) Bake approx 60 min. In a large pot, cook your bacon, turning it frequently until just crispy. Leave the grease from the bacon for the next step (yes, it’s unhealthy, I know). In the same pot, melt the butter with the bacon grease, over a low to medium heat, being careful not to burn it. Add onion and cook until softened. Add flour and stir while it cooks for about 3 min, using a rubber spatula to loosen any bits of bacon stuck to the bottom (yum!) Slowly add chicken broth, water, salt, pepper, basil and sugar, bringing to a boil and stirring often with a whisk. Gradually add the heavy cream until you’ve reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup and simmer for approx 5 min to bring the potatoes to temp (remember, they’re already cooked.. so don’t overdo it). Ladle soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

Vegetable Ramen (thewoksoflife)

2 pkgs instant noodles
1 T soy sauce
1 t dark soy sauce
1 t oyster sauce (opt for vegetarians)
1/2 t sugar
1/2 t sesame oil
fresh ground white pepper
2 T canola oil
2 cloves garlic, sliced
1/4 c sweet red bell peppers or Holland chilies, julienned
5 fresh shiitake mushrooms, sliced
1 medium carrot, julienned
1 1/2 c shredded cabbage
1 T Shaoxing wine
1 c snow peas, cut in half at an angle
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ pieces

Open the instant ramen and discard the flavor packet. Bring 6 c water to a boil. Add the noodles and cook for about 45 seconds to a min, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It’s important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch. Combine soy sauces, oyster sauce, sugar, sesame oil and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots and cabbage, and stir fry for 1 min. Add Shaoxing wine and stir fry for another 15 seconds. Add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mix evenly over the noodles. Stir fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts and scallions. Mix well for another min and serve! Serve 4.

African Chicken Stew (immaculatebites)

1/4 – 1/2 c oil
3 – 3 1/2 lb chicken, cut in pieces
5 – 6 Roma tomatoes or 2 c tomato puree
1 medium onion, sliced
1 t minced garlic
1 1/2 t dried thyme
1 T paprika
1/4 t curry powder
1 bay leaf
1 T Maggi or bouillon granules
2 green onion, chopped
3 T parsley
1 – 2 c sliced carrots
salt and pepper to taste

Season chicken with salt and pepper. Set aside. In a large pot heat oil over medium heat until hot. Add chicken and sauté stirring frequently, getting any browned bits off the bottom of the pot until chicken is brown. If using fresh tomatoes blend tomatoes, onions, garlic and onions. Pour the tomato blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20 – 30 min, frequently stirring the saucepan to prevent burns. If using tomato sauce; add onion, sauté until tender, about 4 -5 min. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20 – 30 min. Add about 2 water to the pan. Add carrots, green onions and parsley. Cook for another 5 min. Adjust thickness of soup with water or stock. Season with salt according to preference. Remove bay leaf. Serve over warm rice. Serves 5 – 6.

Chorizo and Black Bean Chili (rantsfrommycrazykitchen)

2 lbs bulk Mexican beef chorizo
2 15.5 oz cans black beans, drained and rinsed
1 large onion, diced
1 large red bell pepper, seeded and diced
3 cloves garlic, minced
32 oz reduced sodium beef broth
1 6 oz can tomato paste
3 T unsweetened cocoa powder

Stove Top Directions: Brown chorizo in a cast iron dutch oven or other heavy bottomed large pot over high heat, breaking it up into small pieces with a wooden spoon. Do not drain. Add the onion, bell pepper and garlic. Cook, stirring for 1 min. Pour in the beef broth, stir in tomato paste and cocoa powder. Bring to a boil, reduce heat to low, cover. Simmer, stirring occasionally for at least 1 hour. Serve with diced avocado, shredded cheese, sour cream, and tortilla chips, or your favorite chili toppings.

Slow Cooker Directions: Brown the chorizo in a large pan, then transfer to a large slow cooker. Add the remaining ingredients, stir well. Cover and cook on low for 8 – 10 hours or on high for 4 – 6 hours. Serve with diced avocado, shredded cheese, sour cream, and tortilla chips, or your favorite chili toppings.

Creole Mussels (thehungrybuddha)

1 – 2 lb mussels
1/2 yellow onion
2 cloves garlic
1 c fire-roasted, diced tomatoes
1 c white wine
2 T fresh basil, ribboned
2 T fresh parsley, chopped
1/2 T Worcestershire sauce
1/2 t chili pepper
1/2 t Greek oregano
1/2 t smoked paprika
4 T coconut milk
salt and pepper
crusty French bread, to serve

Heat oil in a heavy skillet. Add onions, garlic and spices. Cook over medium heat until soft, about 5 min. Add wine and scrape the bottom of the pan to remove any bits. Add tomatoes and bring to a boil. Reduce heat and simmer about 20 min until some of the liquid has been reduced. Once the liquid has reduced, add mussels and cover and let cook about 5 – 7 min until the mussels are all cooked and open (this shouldn’t take long). Discard the unopened mussels. Stir in the coconut milk and add the basil and parsley at the end, right before you serve it. Serve with bread. Serves 2. Note: Throw in some andouille for some extra oomph.

Hungarian Braised Beef with Paprika (Pörkölt) (saveur)

1/2 c rendered pork lard or vegetable oil
12 oz oxtail, cut into 1″ rounds (have your butcher do this)
2 1/2 lb beef shoulder, cut into 1″ cubes
2 large yellow onions, roughly chopped
4 cloves garlic, thinly sliced
2 c red wine
1/4 c Hungarian sweet paprika
4 Hungarian wax peppers, stemmed, seeded and thinly sliced crosswise
2 vine ripe tomatoes, cored and cut into 1/2″ wedges
Kosher salt and freshly ground black pepper to taste
sour cream and gherkins, for serving

In a large saucepan, heat the lard over medium-high. Add the oxtails and cook, turning until golden brown, about 6 min. Transfer oxtails to a bowl and return the pan to the heat. Add beef and cook, stirring until brown and caramelized in spots, about 12 min. Using a slotted spoon, transfer the beef to the bowl with the oxtails and return the pan to the heat. Add onions to the pan and cook, stirring until lightly caramelized, about 5 min. Stir in the garlic, cook for 2 min then return the oxtails and beef to the pan along with the wine, paprika, peppers and tomatoes. Bring to a boil, reduce the heat to low and cook, covered until the beef is tender and the sauce is reduced, about 2 1/2 –  3 hours. Remove the pan from the heat and season with salt and pepper. Serve the pörkölt with a dollop of sour cream and gherkins on the side. Serves 6 – 8.

Chicken Noodle Bowl (cookinglight)

4 oz uncooked linguine
2 t canola oil, divided
2 skinless, boneless chicken thighs
1 c chopped onion
2 T minced peeled fresh ginger, divided
2 T minced garlic, divided
1/4 t crushed red pepper
3 1/4 c unsalted chicken stock
1 3/4 c water
2 t dark sesame oil
1 1/4 c sliced mushrooms
1 T lower-sodium soy sauce
1 t sugar
3/4 c sugar snap peas, cut diagonally into 1″ pieces
6 green onions, cut diagonally into 1″ pieces
1/2 t kosher salt

Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain. Heat a large saucepan over medium heat. Add 1 t canola oil; swirl to coat. Add chicken; cook 4 min on each side or until done. Let stand 5 min. Shred. Return pan to medium-high heat. Add 1 t canola oil; swirl to coat. Add onion, 1 T ginger, 1 T garlic and red pepper; cook 4 min. Add stock and 1 3/4 c water; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 15 min. Pour stock mix through a sieve over a bowl; discard solids. Return stock mix to pan; keep warm. Heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add mushrooms; cook 6 min. Add 1 T ginger and 1 T garlic; cook 1 min stirring constantly. Add mushroom mix, chicken, soy sauce and sugar to stock mix; bring to a simmer. Stir in sugar snap peas; cook 1 min. Remove from heat; stir in green onions and salt. Divide pasta evenly among 4 bowls; ladle stock mix over pasta. Serves 4.

Ramen Noodle Bowl (cookinglight)

4 c boiling water
1/2 oz dried porcini mushrooms
1 smoked bacon slice
1/2 c chopped onion
1 carrot, coarsely chopped
2 T yellow miso
2 T lower-sodium soy sauce
2 c no-salt-added chicken stock
3 garlic cloves, crushed
1, 1/2″ piece ginger, cut into thin slices
8 oz fresh Chinese egg noodles or ramen noodles
2 T dark sesame oil, divided
2 4 oz pkgs gourmet fresh mushrooms
6 skin-on, boneless chicken thighs
3 large eggs
3/4 c thinly sliced green onion strips
2 T sambal oelek (ground fresh chile paste)

Combine boiling water and porcini; let stand 15 min. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside. Heat a Dutch oven over medium heat. Add bacon; cook until almost crisp. Increase heat to medium-high. Add onion and carrot; sauté 2 min. Combine miso and soy sauce. Add miso mix, porcini liquid, stock, garlic and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 min. Strain mix through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil. Add noodles; cook 8 min or until tender. Remove from heat. Heat a large skillet over medium-high heat. Add 1 T sesame oil to pan; swirl. Add fresh mushrooms; sauté 8 min. Remove from pan; combine porcini and fresh mushrooms. Add remaining 1 T sesame oil to pan; swirl. Add chicken, skin-side down; sauté 7 min or until skin is very crisp and golden brown. Turn chicken over; sauté 2 min or until done. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 min. Remove from heat; let stand 3 min. Drain; rinse under cold water. Drain and peel. Divide noodle mix among 6 bowls; top each serving with 3 T mushroom mix, 2 T green onions, 1 chicken thigh, 1/2 egg, and 1 t sambal. Serves 6.

Crock Pot Cheeseburger Soup (lifeinthelofthouse)

4 small potatoes, peeled and diced
1 small white or yellow onion, chopped
1 c shredded carrots
1/2 c diced celery
1 t dried basil
1 t dried parsley
3 c chicken broth
1 lb lean ground beef
3 T butter
1/4 c flour
2 c milk
1/2 t salt
1/2 t black pepper
1 16 oz pkg Velveeta processed cheese, cubed or 2 c shredded cheddar cheese

Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 – 8 hours or on high heat 4 – 5 hours or until potatoes are tender. About 45 min before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 min.) Whisk in milk, salt and pepper. Pour mix into the crock pot and stir to combine everything. Add cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 min or until cheese is melted. Serve and enjoy!

Ham and Potato Corn Chowder (closetcooking)

3 T oil or butter
1 onion, diced
2 carrots, diced (opt)
2 stalks celery, diced (opt)
2 cloves garlic, chopped
1 t thyme, chopped
1/4 c flour (or rice flour for gluten free)
2 c ham broth or chicken broth
2 c milk
1 1/2 lbs potatoes, diced small and optionally peeled
8 oz ham, diced
1 c corn
salt and pepper to taste

Optional Add Ins

bacon, cooked and crumbled (also for garnish)

Heat oil in a large sauce pan over medium-high heat, add onions, carrots and celery and cook until tender, about 8 – 10 min. Mix in garlic, thyme and flour and cook until the flour is lightly browned, about 2 – 3 min. Slowly stir in the broth, deglazing the pan as you go, add milk and potatoes, bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10 – 12 min. Add ham and corn, cook until heated and season with salt and pepper.

Boston Market Baked Beans

1/4 c dry chopped onions reconstituted in 1/4 c hot water 5 min
24 oz jar great northern beans, drained and rinsed
28 oz can Campbell’s Pork & Beans
1 c Hunt’s ketchup
1/2 c Open Pit hickory flavored BBQ sauce
3 slices boiled ham, chopped fine
1/4 t pepper

Empty jar of northern beans into a 4 qt baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham. Bake uncovered at 350 F about 30 – 35 min or until piping hot. Stir 2 – 3 times during baking. Refrigerate covered and use in 1 week. Can freeze up to 4 months. Yield: 6 servings.

Easy Seafood Bisque (southernfood)


3 T butter
2 T chopped green onion (can sub finely chopped shallots)
2 T chopped celery
3 T flour
2 1/2 c milk
1/2 t freshly ground black pepper
1 T tomato paste
1 c heavy whipping cream
8 oz crab meat
4 – 8 oz small cooked shrimp or other seafood (can sub cooked bay scallops or lobster)
2 T sherry wine

Melt butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend flour into the butter and vegetables until well incorporated. Continue cooking, stirring for about 2 min. Warm milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add freshly ground black pepper, tomato paste and heavy cream. If desired, puree the soup in a blender (when you puree hot soup, don’t fill the blender more than half full. If too full, the pressure from the steam can cause an explosion, forcing the top off of the blender. To avoid that, puree any hot liquids in small batches, and hold the blender cover on with a folded kitchen towel in hand.) or food processor (can also use an immersion blender) at this point and then return it to the saucepan.  Stir in crab, shrimp and sherry. Bring to a simmer. Serve hot. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it. Yield: 4 servings.


thinly sliced green onions, cilantro or parsley
sour cream


Seafood Stew (homesweetjones)

1 T olive oil
1 t fennel seeds
1/4 t cayenne
2 cloves garlic, crushed
2 leeks, white parts only, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1 1/2 c dry white wine
4 c seafood stock
2 c water
1 T butter
2 T flour
1 lb skinless firm white fish, such as halibut or monk fish, pin bones removed
1/2 lb medium shrimp, peeled and deveined, tails removed
1 pinch saffron threads
kosher salt and freshly ground black pepper, to taste
2 T minced parsley

Heat oil in a large saucepan over medium heat. Add the fennel seeds, cayenne, garlic, leeks, onions, tomatoes and bay leaf. Cook, stirring occasionally, until onions are translucent and leeks are soft, about 15 min. Add wine and bring to a boil. Simmer until reduced by half, about 10 min. Add seafood stock and water. Bring to a boil and reduce heat to medium. Cook until slightly reduced, about 15 min. Pour broth through a fine-mesh strainer into a large container. Melt butter in the pot and add flour. Cook, stirring, until fragrant, about 2 min. Slowly whisk in the strained broth. Sprinkle broth with saffron and add fish and shrimp. Season with salt and pepper. Cook until fish is firm and shrimp are pink, about 3 min. Using a slotted spoon, transfer the fish and shrimp and divide between 4 bowls. Ladle broth on top of fish and garnish with parsley. Serve with toasted baguettes and aioli on the side, if desired. Serves 4.

Ham Bone Soup (cookingnytimes)

4 strips bacon, thick cut, sliced into 1/2″ pieces
3 large carrots, peeled and sliced
2 celery stalks, trimmed and sliced
1 large onion, peeled and diced
3 garlic cloves, finely chopped
1 ham bone
1 bay leaf
2 1/2 t salt & additional to taste, divided
1/2 head green cabbage, shredded
3 c cooked beans rinsed and drained if canned, such as cannellini, navy or pinto
1 small bunch kale, ribs removed and leaves chopped into bite size pieces
black pepper, to taste
hot sauce or apple cider vinegar, to taste

Heat a large pot over medium-high heat. Add bacon and cook until crisp, 5 – 7 min; remove with a slotted spoon to a paper towel lined plate. Add carrots, celery and onion to the pot. Stir until softened, about 5 min. Add garlic and cook 1 min. Drop in the ham bone and bay leaf. Cover with 8 c water and 2 t salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 min. Stir in cabbage and simmer 30 min. Add beans and simmer 15 min. Stir in kale and simmer until soft, but vibrantly green, about 15 min. Season with remaining 1/2 t salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.