Chunky Fish Soup Ciuppin Recipes

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

Steps:

• Rinse the fish pieces and pat them dry.
• Cut the fish into 2-inch chunks, discarding any bones.
• Pour the oil into a large pot.
• Add the carrots, celery, onion, and garlic.
• Cook, stirring, frequently, over medium heat until tender and golden, about 10 minutes.
• Add the fish and cook, stirring the pieces occasionally, 10 minutes more.
• Pour in the wine and bring to a simmer.
• Add the tomatoes, and the salt and pepper to taste.
• Add cold water to cover.
• Bring to a simmer and cook 20 minutes.
• Stir in the parsley.
• Place a slice of toast in each soup bowl.
• Ladle the soup over the bread and serve hot.

Steps:

• Place the first 7 ingredients except the salt in a 6.
• quart pot.
• Bring to a boil, cover, lower the heat, and simmer for 1 hour.
• Skim if necessary.
• Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
• Papertowels can be substituted.
• Season with salt very delicately so as not to overpower the flavor of fish.
• Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
• Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.

Steps:

• Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
• Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
• Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Steps:

• Make a fish stock with cod bones, 1 whole onion, 3 whole garlic cloves, 2 carrots and 3 stalks of celery.
• Boil for about an hour, then sieve the broth.
• Saute 1 chopped onion with olive oil until soft. Add Italian parsley, then the fish broth.
• Add 1 can tomatoes then the white wine.
• Add fish 15 minutes before serving.
• Serve as main meal with assorted breads and bottle of chilled Chablis!

Steps:

• Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
• Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
• Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.