My Little Fish Soup Food

FISH CHOWDER SOUP

Steps:

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
• Add flour and stir for 30 seconds - it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!

BASQUE FISH SOUP

Steps:

• In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
• Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
• After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
• Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
• **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.

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

MY LITTLE FISH SOUP

Steps:

• Cut the vegetables for the soup into pieces (tomatoes, onion, carrot, leek, celeriac, ginger).
• Clean the herrings, remove dorsal fin and cut them into larger pieces. If you like you can leave the tail fin.
• Heat olive oil in pot and sear herring on both sides for about 1 minute. If you didn't remove the tail fins, remove these four pieces and set aside.
• Add the anchovy fillets and sear for another minute.
• Add all the vegetables, curry powder and cayenne pepper powder and cook for about 3 minutes. Stir well.
• Add fish broth and water and cook , reduce heat to low and cook for about 1 hour and stir from time to time.
• While the soup is cooking cut the fish filets into bite-sized pieces. Clean the tiger prawns. Set aside.
• For Aioli cut the garlic into pieces and add it together with olive oil and egg yolks into your food processor. Mix until smooth and creamy. Salt to taste. Put Aioli into a small bowl and set aside.
• Cut french bread into slices and toast until golden brown. Set aside.
• After 1 hour cooking take soup from heat and puree soup until smooth. You can do this in your food processor. The soup should be very smooth and creamy. You can sieve the soup to remove all remaining pieces and fish bones.
• Put soup on oven over low heat again and add sherry, lime juice, sugar, and saffron. Add salt and pepper to taste.
• Add salmon and tilapia pieces, tiger prawns, and the tail pieces of the herrings. Let simmer for about 10 minutes or until fish is done and flakes easily.
• Divide the soup into bowls and serve with Aioli and toasted french bread on the side.
• NOTE on "small whole fish": I use herrings.
• NOTE on fish tails: I don't remove the tail fin and use these pieces for decoration. If you don't like them, remove them. In this case you can leave all herring pieces in the soup.

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.