Curried Fish Soup Food

COCONUT-CURRY MONKFISH SOUP

Steps:

• Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
• Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

CURRY FISH STEW

Steps:

• Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
• Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

CURRIED SEAFOOD CHOWDER

Steps:

• Melt butter in a dutch oven or large pot.
• Over medium-high heat, sauté mushrooms and onion until tender, about 5 minute.
• Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) plus 1 1/2 cups water. Bring to a boil.
• Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer.
• Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes.
• Remove from heat and immediately stir in the remaining ingredients.
• Let stand 10 minutes, then serve.

CURRIED FISH SOUP WITH CREAM AND TOMATOES

Steps:

• Prepare fish broth and set aside.
• Meanwhile, heat butter in a saucepan and add onion and garlic.
• Cook briefly, stirring, until onion is wilted.
• Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
• Pour the mixture into container of food processor or electric blender and blend thoroughly.
• Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.

CURRIED FISH STEW, GOAN STYLE

Steps:

• combine lemon juice, 1 tsp salt, and fish:allow to marinate outside refrigerator for about 10 minutes.
• Seed, core, and chop the tomatoes into cubes, slice onion, mince jalepenos.
• Puree garlic, ginger, coconut milk, coriander, cumin, sugar, pepper, cayenne, and turmeric in a blender.
• Heat oil and cook onion until golden: add tomato and cook 5 minute.
• Add puree, jalepenos, water, and remaining 3/4 tsp salt and bring to a simmer.
• Add fish and 1 tbsp of the marinade and simmer until fish is cooked.