Very Fishy Soup Food

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FISH SOUP



Fish soup image

Provided by Kate McCullough

Categories     Mains     Jamie Magazine     Gorgeous Winter Soups     Starters     Tomato     Prawns

Time 30m

Yield 4 to 6

Number Of Ingredients 12

1 small bulb of fennel
1 leek
3 sticks of celery
1 fresh red chilli
4 cloves of garlic
3-4 tomatoes
1 bunch of fresh thyme
440 g white fish, from sustainable sources
olive oil
1 small glass of white wine
400 g prawns, mussels or clams, from sustainable sources
extra virgin olive oil

Steps:

  • Trim and finely chop the fennel, leek, celery and chilli, and peel and finely chop the garlic. Roughly chop the tomatoes, pick the thyme leaves and chop the fish into chunks.
  • Gently cook the fennel, leek, celery, most of the chilli and the garlic in olive oil over a medium heat, until soft.
  • Add 1 litre water and the wine, bring to the boil, then reduce heat and simmer until vegetables are cooked.
  • Add the tomatoes, thyme and fish. When fish turns opaque, add the prawns, mussels or clams and simmer for 2 minutes until prawns are cooked and mussels are open.
  • Season and serve with a drizzle of extra virgin olive oil and a scattering of fresh chilli.

Nutrition Facts : Calories 240 calories, Fat 3.2 g fat, SaturatedFat 0.6 g saturated fat, Protein 40.6 g protein, Carbohydrate 7.4 g carbohydrate, Sugar 5.2 g sugar, Sodium 1.3 g salt, Fiber 0.7 g fibre

FAST AND EASY FISH SOUP WITH GARLIC AIOLI



Fast and Easy Fish Soup With Garlic Aioli image

A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.

Provided by Rich Eyre

Categories     Halibut

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb red snapper or 1 lb halibut steaks, cut into 1 inch cubes
4 tablespoons butter (Olive Oil OK)
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
fresh oregano
fresh thyme
1 (15 ounce) can stewed tomatoes
3 (15 ounce) cans chicken broth (veg will do)
8 ounces clam juice
4 red potatoes (optional)
sourdough bread (rolls or baguette)
white wine
1 cup mayonnaise
2 garlic cloves (to taste)
lemon juice
cayenne pepper (to taste)

Steps:

  • This is a very basic recipe, it encourages experimentation with additional ingredients.
  • In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent.
  • Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer.
  • Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender) stirring occasionally.
  • Add fish and cook for 5-7 minutes or until fish is cooked.
  • While fish is cooking in soup, make the aioli.
  • In small bowl mix, mayo, garlic, lemon juice and cayenne.
  • Put on the table.
  • Serve soup in large bowls with plenty of sourdough and dollop of aioli.

Nutrition Facts : Calories 333.2, Fat 14.7, SaturatedFat 8.1, Cholesterol 79.3, Sodium 1674.4, Carbohydrate 20.8, Fiber 2.6, Sugar 9.3, Protein 29.5

FISH SOUP



Fish Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 39

1/4 cup extra-virgin olive oil
3 pounds fish bones, such as red snapper, sea bass, or halibut
2 medium onions, sliced
2 carrots, peeled and sliced
10 cloves fresh garlic, peeled
2 branches fennel, sliced
10 ripe tomatoes, sliced
1 stalk celery, sliced
1 large potato, peeled and sliced
2 cups dry white wine
Large pinch saffron threads
2 to 3 sprigs fresh thyme
1/2 bunch fresh basil, chopped
Light fish stock, recipe follows, or water to cover (about 3 cups)
2 tablespoons Pernod
Salt
Freshly ground pepper
Cayenne pepper
12 (1/2-inch thick) slices French bread (1 per person plus extras)
Rouille, recipe follows
3 small lobsters, and/or 1 pound medium shrimp, shelled and deveined (shells reserved) or fish fillets, or 36 to 48 mussels or clams (enough for 6 to 8 people)
2 pounds fish skeletons, cut into pieces*
2 tablespoons vegetable or other flavorless oil
1 small carrot, peeled and sliced
1/2 onion, sliced
1 small stalk celery, sliced
2 cups dry white wine
1 bouquet garni (sprigs of parsley and thyme, peppercorns, and a bay leaf tied in cheesecloth)
1 quart water, approximately
2 egg yolks*
3 to 4 cloves garlic, finely minced
1 tablespoon Dijon mustard
1/4 teaspoon dried red chili flakes
1 cup olive or almond oil
1/4 teaspoon saffron
3 to 4 tablespoons fish stock
Lemon juice
Salt
Freshly ground pepper

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

FISH SOUP



Fish Soup image

Fish soup with a great depth of flavour, served with rouille & croutons. It can be made the day before and kept overnight in the fridge or freezer.

Provided by maserati4200

Time 1h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Make the stock using the water, stock cubes and prawns (separate the heads from the prawns and add both heads and bodies to the water). Cover the pan and bring to the boil. When it reaches the boil switch the heat off and leave to stand for a while. Remove the prawns and, using the end of a rolling pin or back of a wooden spoon and a colander, mash the heads and bodies and catch any juices etc in a bowl. Add the juices back into the stock. Discard the remains of the prawns
  • Cut the fish into large chunks, 2 to 3 inches wide.
  • Heat the oil in a large pot or pan and add the leeks, carrots, onion, fennel and garlic. Cover the pan and sweat gently until the vegetables are very very soft and without allowing them to brown, stirring from time to time. When the vegetables are very soft stir in the tomatoes and tomato paste. Add the fish, then the stock, wine, orange juice, thyme, tarragon, parsley, saffron strands, and cayenne. Cover the pan, bring to the boil slowly and then simmer gently with the pan still covered, stirring from time to time, until the fish completely falls apart. Add 2 or 3 dashes of Pernod (to taste) and sea salt and freshly ground black pepper (also to taste).
  • Allow the soup to cool then zap it in a liquidiser or blender. Then work it all through a seive using the back of a ladle, wooden spoon etc.
  • Keep the surplus fish/vegetable mixture. Reduce the strained liquid a little.
  • Note: You can use the left over mashed fish and vegetable mixture to make Thai fish cakes. Add a bit of seasoned mashed potato, some chopped spring onions, chopped fresh coriander & chill peppers etc. Season the mix with some Thai fish sauce (to taste) and then shape the mix into round cakes. Fry the cakes in some oil until brown on both sides. Serve with some dips, e.g. sweet chilli, nuoc cham and a Thai salad
  • Add some of the fish/vegetable mixture back into the soup. I normally add about a quarter of the residue back into the soup, but you should add as much of it as you need in order to get the desired texture/thickness. Taste and adjust the seasoning as required.
  • To make the rouille, mix together the mayo, garlic, tomato puree and the cayenne pepper and season to taste. Garnish with a sprinkle of cayenne and a sprig of parsley.
  • To make the croutons, heat the oven to 200 deg C (180 deg C fan oven) gas mark 6. Cut the baguette in 1cm-thick slices and lay them in a single layer on one or more baking trays. Brush lightly with oil on one side and dry for 10 minutes in the oven until crisp but not hard.
  • Reheat the soup to serve and adjust the seasoning as required, i.e. salt, pepper, cayenne and Pernod before serving. Spread the croutons generously with the rouille and sprinkle with the grated cheese then float each one on to the surface of the soup.

UKHA (RUSSIAN FISH SOUP)



Ukha (Russian Fish Soup) image

Make and share this Ukha (Russian Fish Soup) recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups water
2 potatoes, cubed
1 onion, chopped
1 bunch fresh parsley, chopped
4 ounces cod fish fillets, cubed
1 lemon, juice of
salt and pepper

Steps:

  • Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

Nutrition Facts : Calories 128.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 12.3, Sodium 41.5, Carbohydrate 24, Fiber 3.6, Sugar 2.5, Protein 8.3

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 main course servings

Number Of Ingredients 23

3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
8 cloves garlic, peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock, or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange, juiced
2 (3-inch) strips orange zest
2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
3/4 cup peeled, seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt, plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
Garlic-Rubbed Croutons, for serving, recipe follows
12 (1/2-inch) slices crusty French bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large clove garlic, cut in 1/2

Steps:

  • In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
  • Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
  • Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
  • Preheat the oven to 350 degrees F.
  • Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

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Very Fishy Soup Recipe | Food Recipes | ChampsDiet.com
From champsdiet.com


30 DELICIOUS SEAFOOD SOUP RECIPES TO COOK ASAP
Split Pea Soup with Bacon & Crab. Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it.
From tasteofhome.com


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