Sicilian Fish Soup Food

ITALIAN CIOPPINO

Italian Cioppino image

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h5m

Yield 8

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 bay leaves
1 ¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded

Steps:

Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 10.5 g, Cholesterol 173.9 mg, Fat 6.4 g, Fiber 1.5 g, Protein 41.4 g, SaturatedFat 3 g, Sodium 926.8 mg, Sugar 4.2 g

ITALIAN FISH SOUP

Italian Fish Soup image

A good winter time soup. My DH loves soup anytime. Recipe comes from Better Homes & gardens. Great with French bread and wine.

Provided by Barb G.

Categories Bass

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces sole (fresh or frozen) or 8 ounces other fish fillets (fresh or frozen)
6 ounces peeled and deveined shrimp (fresh or frozen)
3 cups water
2 medium tomatoes, peeled and cut up
1 cup thinly sliced carrot (2 medium)
1/2 cup chopped celery
1/2 cup dry white wine or 1/2 cup water
1/3 cup chopped onion
2 teaspoons chicken bouillon granules
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon finely shredded orange rind
2 garlic cloves, minced
2 bay leaves
1 dash bottled hot pepper sauce
1/4 cup tomato paste
4 slices Italian bread, toasted

Steps:

Thaw the fish fillets and shrimp, if frozen.
Rinse fish and shrimp; pat dry with paper towels.
Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
Chill.
In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
Stir in tomato paste.
Add fish and shrimp to saucepan.
Bring mixture just to boiling; reduce heat.
Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
Discard bay leaves.
To serve, ladle into soup bowls.
Place a slice of Italian bread on each serving.
Serve immediately.

Nutrition Facts : Calories 224.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 106.2, Sodium 605.5, Carbohydrate 21.4, Fiber 3.3, Sugar 6.3, Protein 23.1

BACCALA SOUP

Baccala Soup image

Baccala is salted dried codfish. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. The flavor is distinct. This recipe was my mothers, it was and still is served every Christmas Eve in our home:)

Provided by Antifreesz

Categories European

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 -1 1/2 lb dried salt cod fish, "baccala"-soaked
1/2 cup oil, a good olive oil
2 small onions, sliced
3 garlic cloves, chopped
2 stalks celery, diced
1 bay leaf
1 tablespoon parsley, chopped
1 (28 ounce) can crushed tomatoes
3 medium potatoes, chunked
3 cups water
1/2 teaspoon pepper
1/2 teaspoon thyme

Steps:

Soak baccala in a deep pan/bowl filled with water for 2 days;changing water once a day.
Cut fish up into 4 inch squares;set aside.
In pot on a medium low flame; put oil,onion and garlic; brown gently.
Add celery,bay leaf,thyme and parsley; continue browning for 1-2 minutes.
Add tomatoes; cook 5 minutes.
Add potatoes; cook 10 minutes.
Add fish; cover and lower flame.
Cook slowly; 40 minutes or until potatoes and fish are done.
Stir in pepper at end of cook time.

Nutrition Facts : Calories 519, Fat 20.5, SaturatedFat 2.8, Cholesterol 115.1, Sodium 5518.5, Carbohydrate 31.5, Fiber 5.6, Sugar 2.1, Protein 52.4

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