Red Fish Soup Food

RED FISH SOUP

Steps:

• In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

SPICY FISH SOUP

Steps:

• Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
• Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
• Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

RICK BAYLESS'S RED CHILE SEAFOOD SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add chiles; saute, being careful not to overtoast chiles, until aromatic and they have changed color slightly, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles to a blender jar; add tomatoes and their juice to blender jar.
• Add 2/3 of the onion and all the garlic to the pot. Cook, stirring frequently, over medium heat until golden, about 7 minutes. Transfer remaining onion to a strainer, and rinse under cold water; reserve for garnish. Using the same slotted spoon, transfer onions and garlic to blender; process until smooth.
• Set a medium-mesh strainer over pot; using a wooden spoon, press tomato mixture through. Return pot to medium-high heat; cook, stirring frequently, until reduced and thick, about 6 minutes. Add broth, potatoes and epazote, if using; when mixture comes to a boil, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Season with salt.
• Just before serving, increase heat to medium-high; add mussels and fish. Boil briskly until shells have opened, about 4 minutes.
• To serve, ladle into large bowls. Sprinkle generously with cilantro and reserved onion. Serve immediately with limes.

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

VERACRUZ-STYLE FISH SOUP

Steps:

• Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
• Heat the oil in a large skillet over med-high heat.
• Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
• Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
• Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
• Stir in the tomatoes and clam juice.
• Cover and cook on LOW for 4-5 hours.
• Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
• Season to taste with salt and pepper before serving.

FISH SOUP WITH TOMATOES AND RED PEPPER-GARLIC SAUCE

Steps:

• Make soup:
• Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
• Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
• Make rouille:
• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
• Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
• Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
• Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

BOOKBINDER RED SNAPPER SOUP

Steps:

• To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
• Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
• Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
• Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
• Taste and adjust seasonings.
• Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
• To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
• Remove with a slotted spoon and add to broth.
• Boil fish in the same water until cooked through.
• Remove fish from water; flake very finely with a fork.
• Stir snapper and sherry, if desired, into soup base; heat through.