What is Seafood Newburg made of?

Seafood Newburg consists of seafood such as lobster, shrimp, or crab cooked in a creamy sauce made with butter, cream, and egg yolks flavored with sherry or cognac.

Why is it called Seafood Newburg?

The original dish was named Seafood Wenberg after the sea captain who brought the recipe to Delmonico's restaurant in NYC. But the Delmonico brothers and Captain Ben Wenberg had a falling out, and the dish was changed to Lobster Newburg. When other types of seafood replaced the lobster, it became Seafood Newburg.

What is an alternative to Sherry in Newburg?

You can use vermouth instead of sherry or even a splash of brandy.

Creamy Seafood Newburg Soup Recipe with Shrimp

Description

This Creamy Seafood Newburg Soup recipe turns the classic seafood dish into a rich and satisfying soup. Made with shrimp, cod, vegetables, cream, and Old Bay seasoning.

Ingredients

Units Scale

1 1/2 pounds potatoes
3 stalks celery
8 ounces white mushrooms
1 yellow onion
4 scallions
2 tablespoons olive oil
4 tablespoons butter
1 bay leaf
1 teaspoon kosher salt
1 tablespoon Old Bay seasoning, plus more for serving
1 pound medium shrimp, peeled and deveined
1 pound cod or other white fish
3 tbsp flour
1/4 cup dry sherry
3 1/2 cups vegetable broth
3 cups half-and-half or cream
toast, for serving

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Instructions

Prep the vegetables. Peel and chop the potatoes into 1/2-inch dice. Roughly chop the celery, mushrooms, onion, and scallions.
Cook the vegetables. Heat the olive oil and butter in a large pot over medium heat. When the butter has melted, add the celery, mushrooms, onion, bay leaf, salt, and Old Bay and cook for about 10 minutes, stirring occasionally, until the vegetables have softened and cooked down.
Make the soup. While the vegetables are cooking, chop the shrimp and fish into bite-sized pieces. Then, sprinkle the flour over the pan and stir to coat the vegetables. Cook for about a minute, then add the sherry and cook for another minute while stirring. Pour in the broth and the potatoes.
Add the seafood. Cover the pot, turn up the heat, and bring the soup to a simmer. Reduce the heat to a gentle boil and cook for about 6 minutes. Add the seafood and continue to cook another 6-8 minutes or until the potatoes are tender and the seafood is cooked through. Stir in the cream and allow it to warm for a few minutes over low heat.
Serve. Fish out the bay leaf. Pour the soup into bowls and serve topped with scallions, a generous sprinkle of Old Bay, and a piece of toast on the side.

Notes

If you don't like shrimp and cod, you can use an equal amount of whatever seafood you prefer, such as lobster, crab, clams, or another white fish.

For a lighter soup, use all milk. For a richer soup, try all cream. I like to use half and half to balance the two.

Recipe adapted from Rachael Ray 365: No Repeats

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups & Stews
Method: Stove top
Cuisine: American