It’s Soup Season
With the summer's seafood snack boards behind us, we're turning our attention back to the stove. It's National Seafood Month, a fitting time to build a soup or stew around a tin or two. Smoked mussels add depth to curry. Sardines shine when paired with tomatoes. Mackerel turns buttery in a hearty bowl. Tinned fish does some of its best work here, bringing slow-cooked flavor to the pot in minutes—perfect for busy days and the season's first chilly nights.
Brothy and Tomato-Forward
Use up the last of the summer’s bounty in this garden-inspired minestrone. Simmered in a rich tomato broth, our Sardines Mediterranean Style lends heartiness to an otherwise light soup. Have a pantry full of tins? Use what you’ve got in this San Francisco-style Fisherman’s Stew inspired by cioppino. Do it like the Italians (and San Franciscans) and serve with warm crusty bread, like sourdough, for dipping.
Creamy and Fragrant
Our Smoked Mussels in Olive Oil with Chili give this Thai-style soup a kick. Ginger, lemongrass and curry paste bring depth, fast. The reserved oil does double-duty as the base for the soup for another layer of flavor. Pro tip: use a Microplane to grate the ginger and garlic for faster prep.
Looking for more about our mussels? Check out our recent blog post, Meet Our Mussels.
Hearty and Unexpected
Traditionally made with pork or chicken, this Mexican pozole gets a lighter take with our Mackerel with Jalapeño Peppers. Plump hominy and corn bring texture and sweetness. Serve with tortilla chips, fresh sliced cabbage, radish and a squeeze of lime.
Rich and Comforting
Our version of a classic corn chowder tastes like it was slow-simmered, but comes together in less than an hour. Our Lightly Smoked Kipper Snacks pull their weight , offering complexity. Serve with crackers and hot sauce for the ultimate seaside supper.
