Nyt Soupe De Poisson Fish Soup Food

FISH SOUP

Steps:

• In a stockpot, combine the fish stock and the water. Add the bay leaves, oregano, 1 teaspoon of the black pepper, red pepper, onion, carrot and tomatoes. Bring to a boil and cook over medium-low heat until the vegetables are very soft, about 35 minutes. Strain the stock, pressing the vegetables firmly to extract all the juices.
• Return the strained stock to the pot and add the fish. Cook the fish at a slow simmer until the flesh flakes easily. (Boneless fillets will cook very quickly, in two or three minutes, depending on the thickness. A whole fish may take as much as 25 to 30 minutes.) Remove the fish when done and, if using a whole fish or fish steaks, discard skin and bones. Set the flesh aside in a bowl, drizzling one or two tablespoons of oil over the top to keep it from drying out.
• Add the potato cubes to the stock and cook for 10 minutes or so, or until the potato pieces are tender. Using a slotted spoon, remove and pile the potatoes on top of the fish pieces. Drizzle another tablespoon or two of oil over the top of the potatoes.
• Add rice to the fish stock and cook gently for 45 minutes. The rice should disintegrate into the stock and give it a slightly gelatinous consistency. The recipe may be made ahead of time up to this point and refrigerated if necessary.
• When ready to serve, add the fish and potatoes to the stock and return it to a slow simmer. In a bowl, beat together the eggs and lemon juice until thoroughly mixed. Slowly beat a ladleful of hot stock into the egg mixture, and continue adding la dlefuls one by one, beating constantly, until the egg mixture is close to the temperature of the simmering stock. Carefully stir the hot-egg mixture into the stock. Continue to cook for a few minutes, stirring constantly, until the stock has thickened slightly. Do not let the stock boil or the eggs will scramble.
• When the soup is thickened, remove it from the heat and stir in the hot pepper flakes as well as the salt and black pepper, if desired. Serve immediately, garnished with a little chopped green parsley.

SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP

Steps:

• In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
• Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
• Add the fish pieces & stir, letting it all amalgamate gently.
• Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
• Cover and cook for 1 ½ - 2 hours over medium heat.
• When finished, puree with a hand held blender or mixer.
• Bring to a boiling point and mix again to refine the soup.
• Add the saffron and correct the seasoning.
• Serve with garlic croutons, rouille and grated cheese.

SEAFOOD CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
• Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
• Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
• Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
• If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.

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.