Fish Fillet Soup Ii Food

SIMPLE SPICY FISH STEW

Steps:

• Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

FISH FILLET SOUP II

Steps:

• 1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions. 2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat. 3. Bring stock to a boil. Add onion, salt and remaining soy sauce then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions. VARIATIONS: * In step 3, add with fish, half a head of lettuce, cut in strips. * In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish. * In step 3, omit onion, salt and soy sauce add 3 dried black mushrooms (soaked), shredded 1/4 pound peastarch noodles (soaked) 1 piece dried tangerine peel (soaked) and 1 teaspoon fresh ginger root, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3.

JAPANESE-STYLE SHELLFISH SOUP

Steps:

• In a large pot over medium-high heat, combine the mussels, shallots and white wine, and steam, covered, until all the mussels open, about five minutes. Strain the mussels, discarding any that remain closed. Remove the mussel meat from the shells, reserving 12 mussels on the half shell for garnish, and set aside. Reserve the cooking liquid. There should be about two and one-half cups.
• In a large pot over high heat, combine the fish stock with two cups of mussel broth. Add the saffron, carrots, celery, pasta and mushrooms, and bring to a boil. Reduce the heat and simmer for three minutes.
• Add the monkfish to the broth, return to a boil, and lower the heat to simmer for one minute. Add the shrimp, scallions and mussel meat, and cook for one minute.
• Place two mussels on the half shell in each of six bowls. Ladle equal portions of the soup over the mussels and serve immediately.