Sweet And Sour Christmas Fish Soup Food

SWEET AND SOUR CHRISTMAS FISH SOUP

Sweet and Sour Christmas Fish Soup image

I received a package of fresh Lake Winnipeg walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas wok. Loved it!

Provided by Justin

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

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

4 cups chicken stock
1 cup water
½ lemon, juiced
1 onion, sliced
3 cloves garlic, minced
1 teaspoon thinly sliced fresh ginger root
2 parsnips, peeled and thinly sliced
2 sprigs fresh thyme
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon honey, or to taste
1 pound walleye fillets, cut into pieces
¾ pound bean sprouts
5 leaves fresh basil, chopped
2 green onions, chopped
1 sprig fresh mint leaves for garnish

Steps:

Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 31 g, Cholesterol 97.3 mg, Fat 2 g, Fiber 7.2 g, Protein 26.4 g, SaturatedFat 0.4 g, Sodium 657.8 mg, Sugar 13.9 g

SWEET-AND-SOUR THAI FISH SOUP

Sweet-and-Sour Thai Fish Soup image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup uncooked long-grain rice
4 shallots, peeled and coarsely chopped
1 garlic clove, minced
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves
1 tablespoon grated fresh ginger
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available)
1 anchovy fillet
2 teaspoons brown sugar
1/8 teaspoon cayenne
1 teaspoon fish sauce
3 cups clam juice
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
2 cups shredded iceberg lettuce
6 radishes, thinly sliced
1 cup snow peas
2 scallions, sliced
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips

Steps:

In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

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