CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse fish with lemon juice; drain.
- Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
- Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
- Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
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
FRENCH STYLE FISH SOUP
Steps:
- Bring base with fish stock and 1 clove garlic to a simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron, peas and fish and simmer gently for 5 minutes or until fish is cooked through. Season to taste with salt and Tabasco. Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish.
WHOLE FISH SOUP I
Number Of Ingredients 6
Steps:
- 1. Have fish cleaned and left whole. Cut scallions in 1-inch sections. Mince ginger root. 2. Bring stock to a boil. Add fish, scallions and ginger and simmer, covered, 10 minutes. 3. Add peanut oil and salt. Simmer, covered, 10 minutes more. NOTE: Serve the fish on a platter, the soup in a tureen. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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
HEARTY FISH SOUP
Says Debbie Groff from San Antonio, Texas, "If a recipe requires lots of preparation, I usually don't make it. This chunky soup is convenient because it calls for frozen vegetables and canned tomatoes with herbs already added."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. , Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves.
Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 1246mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.
More about "whole fish soup i food"
BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 1 hr 5 minsCategory Light MealsCalories 265 per serving
- Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft.
HOW I LEARNED TO COOK WHOLE FISH, SICILIAN STYLE (AND …
From simplebites.net
SEAFOOD SOUP | FISH RECIPES | JAMIE OLIVER
From jamieoliver.com
EASY MEDITERRANEAN-STYLE FISH SOUP | THE MEDITERRANEAN …
From themediterraneandish.com
CLASSIC FISH SOUP - ILLUSTRATED RECIPE - MEILLEUR DU CHEF
From meilleurduchef.com
MARSEILLE FISH SOUP - SOUPE DE POISSON - PERFECTLY PROVENCE
From perfectlyprovence.co
WHOLE FISH SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Servings 4Total Time 35 minsCategory LunchCalories 183 per serving
HOW TO COOK WHOLE FISH IN THE OVEN? - TEST FOOD KITCHEN
From testfoodkitchen.com
FISH SOUP FROM WHOLE FISH | HAPPY ANGLER
From happyangler.com
HOW DO I MAKE FISH SOUP THE WAY THE FRENCH MAKE IT? | FOOD - THE …
From theguardian.com
10 BEST CHINESE FISH SOUP RECIPES | YUMMLY
From yummly.com
HOW TO COOK A WHOLE FISH - ALLRECIPES
From allrecipes.com
SOUP FOR THE WHOLE FAMILY FROM A HUGE FISH HEAD! LIFE IN A …
From youtube.com
FISH SOUP RECIPES - EASY RECIPE FOR FISH SOUP - DELISH
From delish.com
FISH SOUP RECIPE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
EASY FISH SOUP RECIPE - IZZYCOOKING
From izzycooking.com
HOW TO MAKE FISH SOUP RECIPE - BBC FOOD
From bbc.co.uk
16 BEST WHOLE30 FISH RECIPES - WHOLE30 SEAFOOD RECIPES - MEN'S …
From menshealth.com
FISHERMAN'S SOUP - UKHA (Уха) - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
HEALTHY FISH & SEAFOOD SOUP RECIPES | EATINGWELL
From eatingwell.com
PALEO WHOLE30 FISH STEW - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
HERE'S WHERE TO GET THE BEST BOWLS OF FISH SOUP IN SINGAPORE
From lifestyleasia.com
SEAFOOD DEPARTMENT - WHOLE FOODS MARKET | WHOLE …
From wholefoodsmarket.com
TAPADO: A GUATEMALAN RECIPE FOR SEAFOOD COCONUT SOUP
From atastefortravel.ca
IFOOD.TV
From ifood.tv
THAI HOT-AND-SOUR FISH SOUP - FOOD & WINE
From foodandwine.com
EASY HOMEMADE ITALIAN FISH SOUP - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EAT THIS CRISPY WHOLE FRIED FISH ALL BY YOURSELF - FOOD & WINE
From foodandwine.com
FISH SOUP - MY FORKING LIFE
From myforkinglife.com
CUSTOMER FINDS HOOK IN FISH SOUP FROM BISHAN HAWKER STALL, PRICE …
From mustsharenews.com
10 BEST WHITE FISH SOUP RECIPES | YUMMLY
From yummly.com
CHINESE FISH SOUP (魚頭爐) | WOK AND KIN
From wokandkin.com
TOM YUM KUNG THAI SEAFOOD SOUP (PALEO, WHOLE30, AIP)
From thecastawaykitchen.com
CAI JI FRIED FISH SOUP: FRESH $10 RED GROUPER FISH HEAD SOUP …
From sethlui.com
CHINESE FISH SOUP RECIPES ARE EASY WAYS TO ENJOY FRESH FISH
From homemade-chinese-soups.com
BUY FRESH WHOLE FISH ONLINE - FULTON FISH MARKET
From fultonfishmarket.com
PREPARED SOUPS & SALADS AT WHOLE FOODS MARKET
From wholefoodsmarket.com
HOW TO COOK A WHOLE FISH - GIMME SOME OVEN
From gimmesomeoven.com
TOMATO FISH SOUP IN 30 MINUTES - BELGIAN FOODIE
From belgianfoodie.com
10 SOFT FOOD RECIPES FOR THE ELDERLY | NEW CARE HOMES
From newcarehomes.com
WHOLE FISH SOUP RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love