Emblanco White Fish Soup Food

EMBLANCO (WHITE FISH SOUP)

Emblanco (White Fish Soup) image

Make and share this Emblanco (White Fish Soup) recipe from Food.com.

Provided by Jane Gib

Categories Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g white fish fillets
2 pints water
1 onion, chopped
parsley
3 peeled chopped potatoes
1/2 pint fish stock
1 tablespoon oil
250 g very thin noodles
salt and pepper
1 lemon, zest of, grated

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.

Nutrition Facts : Calories 526.9, Fat 8.4, SaturatedFat 1.7, Cholesterol 136.8, Sodium 208.4, Carbohydrate 75.2, Fiber 6, Sugar 3.6, Protein 36.5

FRENCH STYLE FISH SOUP

French Style Fish Soup image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Half of foundation base
2 cups fish stock
2 cloves minced garlic
4 medium size boiling potatoes, peeled and cut into 1/2-inch dice
1 teaspoon saffron dissolved in 1 tablespoon of warm water
1 package (10 ounces) frozen thawed petite peas
1 to 1 1/2 pounds fish fillets such as monkfish, halibut, or fresh tuna, cut 3/4-inch cubes
Salt and Tabasco sauce
1/2 cup mayonnaise, mixed with 1/4 cup pimentos

Steps:

Bring base with fish stock and 1 clove garlic to a simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron, peas and fish and simmer gently for 5 minutes or until fish is cooked through. Season to taste with salt and Tabasco. Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish.

CUBAN BLACK BEAN SOUP WITH COD (CROCK POT)

Cuban Black Bean Soup With Cod (Crock Pot) image

Any firm, white fish can be substituted for the cod. I think this originally was printed in Shape magazine. The recipe says it serves four, but this really makes a lot of soup!

Provided by Vino Girl

Categories One Dish Meal

Time 16h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dry black beans, rinsed and drained
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
8 ounces cod, cut into 1 inch pieces
1/2 cup onion, minced
2 garlic cloves, minced
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon ground black pepper

Steps:

Place beans in a 6 quart slow cooker.
Add water to cover the beans by 4-5 inches.
Cook on low for 8 hours or overnight.
(This is my preferred way to prepare beans, but you can also do it the traditional way on the stove if you prefer.) Drain the beans and add the remaining ingredients.
Mix well and cook on low for 8-10 hours.

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