Fish Soup Food

HOT AND SPICY FISH SOUP

Steps:

• Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
• Simmer gently 5 or 6 mnutes.
• Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
• Add cilantro, hominy, butter and HEAT gently.
• Adjust seasonings to taste.
• Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

SEAFOOD SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.

UKHA (RUSSIAN FISH SOUP)

Steps:

• Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

FISH SOUP

Steps:

• Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
• Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
• Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
• Preheat the oven to 350 degrees F.
• Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
• Toast the croutons in the oven until golden, and then brush with rouille.
• Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
• Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
• Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
• In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
• Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
• Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
• Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
• Yield: 1 quart
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
• Yield: 1 1/2 cups
• Prep Time: 10 minutes

MEDITERRANEAN FISH SOUP

Steps:

• In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
• Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
• Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
• Preheat the oven to 350 degrees F.
• Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

FISH SOUP

Steps:

• Make the stock using the water, stock cubes and prawns (separate the heads from the prawns and add both heads and bodies to the water). Cover the pan and bring to the boil. When it reaches the boil switch the heat off and leave to stand for a while. Remove the prawns and, using the end of a rolling pin or back of a wooden spoon and a colander, mash the heads and bodies and catch any juices etc in a bowl. Add the juices back into the stock. Discard the remains of the prawns
• Cut the fish into large chunks, 2 to 3 inches wide.
• Heat the oil in a large pot or pan and add the leeks, carrots, onion, fennel and garlic. Cover the pan and sweat gently until the vegetables are very very soft and without allowing them to brown, stirring from time to time. When the vegetables are very soft stir in the tomatoes and tomato paste. Add the fish, then the stock, wine, orange juice, thyme, tarragon, parsley, saffron strands, and cayenne. Cover the pan, bring to the boil slowly and then simmer gently with the pan still covered, stirring from time to time, until the fish completely falls apart. Add 2 or 3 dashes of Pernod (to taste) and sea salt and freshly ground black pepper (also to taste).
• Allow the soup to cool then zap it in a liquidiser or blender. Then work it all through a seive using the back of a ladle, wooden spoon etc.
• Keep the surplus fish/vegetable mixture. Reduce the strained liquid a little.
• Note: You can use the left over mashed fish and vegetable mixture to make Thai fish cakes. Add a bit of seasoned mashed potato, some chopped spring onions, chopped fresh coriander & chill peppers etc. Season the mix with some Thai fish sauce (to taste) and then shape the mix into round cakes. Fry the cakes in some oil until brown on both sides. Serve with some dips, e.g. sweet chilli, nuoc cham and a Thai salad
• Add some of the fish/vegetable mixture back into the soup. I normally add about a quarter of the residue back into the soup, but you should add as much of it as you need in order to get the desired texture/thickness. Taste and adjust the seasoning as required.
• To make the rouille, mix together the mayo, garlic, tomato puree and the cayenne pepper and season to taste. Garnish with a sprinkle of cayenne and a sprig of parsley.
• To make the croutons, heat the oven to 200 deg C (180 deg C fan oven) gas mark 6. Cut the baguette in 1cm-thick slices and lay them in a single layer on one or more baking trays. Brush lightly with oil on one side and dry for 10 minutes in the oven until crisp but not hard.
• Reheat the soup to serve and adjust the seasoning as required, i.e. salt, pepper, cayenne and Pernod before serving. Spread the croutons generously with the rouille and sprinkle with the grated cheese then float each one on to the surface of the soup.

CREAMY NORWEGIAN FISH SOUP

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.