Spicy 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.

SPICY FISH AND POTATO SOUP

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
• Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.

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.

SPICY FISH SOUP

Steps:

• 1. In a large pot, melt butter together with your oil on medium-low and add your minced garlic cloves. Meanwhile, chop up the potatoes, celery, and onion.
• 2. Add celery and onions to pot, and increase heat to medium. Sear them while adding the remaining seasonings and herbs. Stir well.
• 3. Pour in vegetable stock, add potatoes, and bring to a boil. Carefully drop in fish chunks. Reduce heat, cover, and simmer until potatoes are tender and fish is cooked all the way through.
• 4. Enjoy!! This soup is especially delicious on a cold day with some crusty bread!

SPICY FISH STEW

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

EASY HOMEMADE ITALIAN FISH SOUP

Steps:

• In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
• Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
• Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed). Serve over grilled crusty Italian bread or with crusty Italian bread on the side. Enjoy!

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.
• 2 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.
• 3 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.

SPICY FISH SOUP

Steps:

• In a large saucepan, bring the broth, water and rice to a boil. Reduce heat; cover and simmer for 5 minutes. Add the salsa and corn; return to a boil. Add fish. , Reduce heat; cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve with lime if desired.

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.

SPICY FISH SOUP

Steps:

• In a large bowl, combine fish with lime juice and coriander.
• In a blender, combine capsicum, chillies and water. Blend to a puree.
• In a large, deep frying pan, heat oil on medium. Cook garlic and oregano 30 seconds, stirring, until fragrant. Add puree, cook 1-2 minutes. Add onion and simmer gently 4-5 minutes, stirring.
• Add fish with marinade to saucepan with extra water (enough to almost cover fish). Mix in tomatoes and extra chilli. Reduce heat to low. Simmer, covered, 10-12 minutes, until fish flakes easily when tested.
• Season to taste. Serve extra coriander.

SPICY KOREAN-CHINESE SEAFOOD SOUP (JJAMPONG)

Steps:

• Gather the ingredients.
• In a large pot, cook the egg noodles (or udon noodles ) according to package directions. Make sure not to overcook noodles-they should have some texture.
• Drain and set aside.
• In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
• Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
• Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
• Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
• Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
• After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
• After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
• Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
• Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
• Place noodles in individual soup bowls and ladle soup over noodles.
• Serve and enjoy!