Cream Of Fish Soup Food

CREAM OF FISH SOUP

Cream of Fish Soup image

Make and share this Cream of Fish Soup recipe from Food.com.

Provided by JustJanS

Categories Australian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

25 g butter
25 g flour
550 ml fish stock
salt
white pepper
1 garlic clove, crushed
450 g cooked white fish fillets, skinned de boned, flaked
175 g peeled prawns (shrimp)
salt
white pepper
75 ml cream
50 g butter

Steps:

Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
Puree the soup in a blender, food processor or use a stick blender.
Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
Add the cream to the soup and reheat gently.
Serve garnished with the reserved prawns.

Nutrition Facts : Calories 368.4, Fat 24.1, SaturatedFat 13.9, Cholesterol 193.1, Sodium 676.7, Carbohydrate 6, Fiber 0.2, Sugar 0.1, Protein 30.8

CREAMY NORWEGIAN FISH SOUP

Creamy Norwegian Fish Soup image

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

Provided by PetsRus

Categories Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 tablespoons butter
2 1/2 tablespoons plain flour
4 -5 cups fish stock or 4 cups vegetable stock
1 medium carrot, finely chopped in strips
1 -2 cup leek, finely chopped in strips
1 -2 potato, peeled and cut into small cubes (optional)
1 (14 ounce) can chopped tomatoes (optional)
12 peeled raw shrimp (approx)
12 mussels (approx) or 12 small scallops (approx)
4 -6 ounces catfish (or fish of your own choice)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
salt and pepper
2 tablespoons sour cream (optional)
2 teaspoons lumpfish caviar (optional)

Steps:

Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
Simmer for another 5 minutes, or until the fish and shellfish are tender.
Add the parsley and salt and pepper to taste.
Serve garnished with sour cream and the lumpfish caviar.

MAKEOVER CREAMY SEAFOOD SOUP

Makeover Creamy Seafood Soup image

This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 cups fat-free milk
2 cups half-and-half cream
1/4 cup sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Nutrition Facts : Calories 274 calories, Fat 13g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 436mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein.

CREAMY FISH CHOWDER

Creamy Fish Chowder image

This is my ABSOLUTE FAVORITE warm soup for a cold winter night, and it's almost better as leftovers! Very easy and quick. This soup is perfect for almost any white fish.

Provided by RAdams

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

¼ pound bacon, diced
¾ cup diced onion
2 cups hot water
2 cups diced potatoes
1 ½ pounds cod fillets
3 cups milk
1 (12 ounce) can evaporated milk
2 tablespoons butter
1 ½ teaspoons salt
1 pinch ground black pepper

Steps:

Cook and stir bacon in a soup pot over medium heat until bacon is browned and crisp, about 8 minutes. Stir onion into bacon and cook, stirring often, until onion is translucent, about 5 more minutes.
Pour water into bacon mixture and stir in potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Place cod fillets into simmering mixture and cook until fish is opaque and flakes easily, about 10 minutes.
Stir milk, evaporated milk, butter, salt, and black pepper into pot. Bring soup to a boil; remove from heat and serve.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 22.5 g, Cholesterol 84.1 mg, Fat 13.9 g, Fiber 1.5 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 938.2 mg, Sugar 12.7 g

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