FISH SOUP
Ms. Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups. Here, fish and shellfish are briefly cooked in a saffron-flavored broth. Don't be intimidated. This recipe is extremely simple, and once you've gathered all of the ingredients (perhaps the most time-consuming of all the tasks), it can be put together in about an hour. It can also be made in advance, with the fish cooked in the broth at the last minute. Serve it with our version of rouille (a thick garlicky sauce stirred in after the soup is served) that uses a couple of tablespoons of commercial mayonnaise instead of egg yolks.
Provided by Moira Hodgson
Categories times classics, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Shell the shrimp and put the shells in a stockpot. Put the shrimp in a mound on a large plate. Slice the squid and place in a mound next to the shrimp. Cut the remaining fish into one-and-a-half-inch chunks and put any bones into the stockpot. Squeeze lemon juice onto the fish and set aside.
- Add the parsley to the stockpot with any fish heads and other bones. Add five cups water and simmer gently uncovered for 30 minutes.
- Heat the olive oil in a large skillet and soften the leek with the carrots and the garlic. Add the tomatoes with the saffron and white wine. Cook gently for five minutes, turn heat down to very low, cover and simmer while the broth is cooking.
- Meanwhile, make the rouille. Put the bread and mayonnaise into the bowl of a food processor. Add the mayonnaise, paprika and cayenne. Slowly add the oil and process until you have a thick puree. Season to taste and place in a small bowl.
- Drain the fish broth and reserve. Put the broth into a pot that you can carry to the table and add the leek tomato mixture. Simmer for five minutes.
- Just before serving add the fish to the broth. First add the squid, cook for five minutes, then add the white fish, cook for two minutes, then add the shrimp and cook for two minutes. Bring to the table and serve the rouille separately.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 32 grams, Carbohydrate 31 grams, Fat 40 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 1252 milligrams, Sugar 8 grams, TransFat 0 grams
SEAFOOD SOUP
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. -Valerie Bradley, Beaverton, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
Nutrition Facts : Calories 213 calories, Fat 9g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 525mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPICY FISH SOUP
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Provided by CHEFETTE
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g
EMBLANCO (WHITE FISH SOUP)
Make and share this Emblanco (White Fish Soup) recipe from Food.com.
Provided by Jane Gib
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil fish, drain, but keep the water (removing all bones on the fish and the water).
- keep water and set aside.
- set the fish aside.
- boil all the other ingredients, except lemon.
- when soft, add the water from the fish. add the lemon.
- place the fish in the soup plate, and pour over all the ingredients and water.
Nutrition Facts : Calories 526.9, Fat 8.4, SaturatedFat 1.7, Cholesterol 136.8, Sodium 208.4, Carbohydrate 75.2, Fiber 6, Sugar 3.6, Protein 36.5
MEDITERRANEAN FISH SOUP
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 main course servings
Number Of Ingredients 23
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.
FISH SOUP
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 39
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
CREAM OF FISH SOUP
Make and share this Cream of Fish Soup recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
- Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
- Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
- Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
- Puree the soup in a blender, food processor or use a stick blender.
- Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
- Add the cream to the soup and reheat gently.
- Serve garnished with the reserved prawns.
Nutrition Facts : Calories 368.4, Fat 24.1, SaturatedFat 13.9, Cholesterol 193.1, Sodium 676.7, Carbohydrate 6, Fiber 0.2, Sugar 0.1, Protein 30.8
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