Clear White Fish Soup Food

FISH CHOWDER SOUP

Steps:

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
• Add flour and stir for 30 seconds - it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!

FISH AND VEGETABLE SOUP

Steps:

• In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
• Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
• Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

FISH SOUP

Steps:

• Trim and finely chop the fennel, leek, celery and chilli, and peel and finely chop the garlic. Roughly chop the tomatoes, pick the thyme leaves and chop the fish into chunks.
• Gently cook the fennel, leek, celery, most of the chilli and the garlic in olive oil over a medium heat, until soft.
• Add 1 litre water and the wine, bring to the boil, then reduce heat and simmer until vegetables are cooked.
• Add the tomatoes, thyme and fish. When fish turns opaque, add the prawns, mussels or clams and simmer for 2 minutes until prawns are cooked and mussels are open.
• Season and serve with a drizzle of extra virgin olive oil and a scattering of fresh chilli.

SEAFOOD SOUP

Steps:

• Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
• Heat butter in a large pot or Dutch oven over medium heat.
• Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8-10 minutes.
• Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
• Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
• Season white fish with salt and pepper.
• Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
• Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
• Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).

EMBLANCO (WHITE FISH SOUP)

Steps:

• Boil fish, drain, but keep the water (removing all bones on the fish and the water).
• keep water and set aside.
• set the fish aside.
• boil all the other ingredients, except lemon.
• when soft, add the water from the fish. add the lemon.
• place the fish in the soup plate, and pour over all the ingredients and water.

WHITE FISH SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add onion, bell pepper, and celery and cook until wilted, about 5 minutes. Add tomatoes and broth and bring to a simmer, about 5 minutes. Cook 15 to 20 minutes. Add cod, parsley, and red pepper flakes and simmer until fish flakes easily with a fork, 8 to 10 minutes more. Season with salt and black pepper.