Ciarlas Fish Soup Food

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CIARLA'S FISH SOUP



Ciarla's Fish Soup image

Provided by Barbara Kafka

Categories     dinner, one pot, soups and stews, main course

Time 1h28m

Yield Four main portions or six first-course portions

Number Of Ingredients 16

1/4 pound slab bacon, cut into 1/4- by 1/4- by 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon medium-hot paprika
1 cup chopped onion (about 1/2 large onion)
3 cloves garlic, smashed and peeled
1/2 cup dry white wine
2 cups fish broth (see Micro-Tips)
3 strips dry lasagna noodles, about 2 ounces, broken across into 1-inch pieces
8 littleneck clams (about 1 pound), scrubbed
1/2 cup tomato puree
4 mussels, scrubbed and debearded
1 cup canned pink beans, drained and rinsed
1/2 pound squid, cleaned, bodies sliced into rings, tentacles quartered, OR 1/2 pound bay scallops
Pinch dried sage
Pinch dried thyme
Pinch freshly ground black pepper

Steps:

  • Place bacon in a 5-quart casserole. Cover loosely with paper toweling. Cook at 100 percent power for 7 minutes. Remove from oven and uncover.
  • Remove bacon with a slotted spoon to paper toweling to drain; set aside. Pour off most of the fat from casserole, leaving about 1 tablespoon behind. Add oil and paprika and stir to make a paste. Mound in the center of casserole. Cook, uncovered, for 2 minutes.
  • Remove from oven. Add onion and garlic and toss to coat. Cook, uncovered, for 2 minutes 30 seconds. Stir in wine, 1 1/2 cups of the fish broth and lasagna pieces. Cover securely with microwave plastic wrap or with a tightly fitting lid and cook for 5 minutes.
  • If using plastic, prick plastic to release steam. Remove from oven and uncover. Arrange clams, hinge-end down around the inside edge of the dish. Re-cover and cook for 5 minutes or until clams open. Prick plastic to release steam.
  • Remove from oven and uncover. Stir in tomato puree and arrange mussels, hinge-end down, in the center of the dish. Cover and cook for 5 minutes, or until mussels open.
  • If using plastic, prick to release steam. Remove from oven and uncover. Add remaining ingredients and stir to combine. Cover and cook for 4 minutes or until squid is opaque. Remove from oven and uncover. Stir in bacon pieces and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1585 milligrams, Sugar 4 grams, TransFat 0 grams

CARLA'S AFRICAN GROUNDNUT SOUP



Carla's African Groundnut Soup image

Carla's winning dish from Top Chef All Stars. I love Top Chef, but it's rare to see a vegetarian dish (unless the challenge is to cook for a vegetarian and then all the chefs complain), much less a vegetarian dish that wins. Got the recipe on Bravo's website. I'm putting it here for safekeeping. I have o idea how many this serves or how long it takes, so I guessed.

Provided by Muppetcow

Categories     African

Time 2h

Yield 8 serving(s)

Number Of Ingredients 25

3 tablespoons cumin (ground)
1 1/4 tablespoons coriander (ground)
5 tablespoons chermoula, spice blend
2 teaspoons cayenne pepper
3 tablespoons peanut oil
3 onions, roughly chopped
1 garlic clove, peeled and smashed
6 inches piece ginger, peeled and sliced
1 (28 ounce) can tomatoes (fire roasted)
4 quarts vegetable stock
2 bay leaves
3 lbs sweet potatoes
cold-pressed peanut oil, to toss
sea salt and pepper, to taste
1 cup peanut butter, fresh and unsalted
1 lb adzuki beans, cooked in water with 2 bay leaves until tender
2 poblano peppers, roasted peeled and diced
3 red peppers, roasted peeled and diced
10 plum tomatoes, roasted peeled and diced
1 bunch parsley
1 bunch mint
lime zest, to taste
1 cup peanuts, roughly chopped (salted & roasted)
1/4 cup sea salt
1 lime wedge, per serving juiced per serving

Steps:

  • Preheat oven to 425 degrees.
  • Heat large pot on high heat. Pour in peanut oil, and then add onions. Sauté for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
  • Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.
  • While broth is simmering, reserve 2 sweet potatoes for garnish and dice.
  • remaining potatoes into 1/4" pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.
  • Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.
  • Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.
  • In shallow bowl, pour broth, then spoon vegetable mixture into the center.
  • Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into ½" thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.).

BACCALA SOUP



Baccala Soup image

Baccala is salted dried codfish. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. The flavor is distinct. This recipe was my mothers, it was and still is served every Christmas Eve in our home:)

Provided by Antifreesz

Categories     European

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb dried salt cod fish, "baccala"-soaked
1/2 cup oil, a good olive oil
2 small onions, sliced
3 garlic cloves, chopped
2 stalks celery, diced
1 bay leaf
1 tablespoon parsley, chopped
1 (28 ounce) can crushed tomatoes
3 medium potatoes, chunked
3 cups water
1/2 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • Soak baccala in a deep pan/bowl filled with water for 2 days;changing water once a day.
  • Cut fish up into 4 inch squares;set aside.
  • In pot on a medium low flame; put oil,onion and garlic; brown gently.
  • Add celery,bay leaf,thyme and parsley; continue browning for 1-2 minutes.
  • Add tomatoes; cook 5 minutes.
  • Add potatoes; cook 10 minutes.
  • Add fish; cover and lower flame.
  • Cook slowly; 40 minutes or until potatoes and fish are done.
  • Stir in pepper at end of cook time.

Nutrition Facts : Calories 519, Fat 20.5, SaturatedFat 2.8, Cholesterol 115.1, Sodium 5518.5, Carbohydrate 31.5, Fiber 5.6, Sugar 2.1, Protein 52.4

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