Fish Soup With Vegetables Recipes

Steps:

• In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
• Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
• Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

Steps:

• Heat the oil in a kettle or a large saucepan over medium heat and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium high heat until the mixture is wilted. Do not brown.
• Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes.
• Add the potatoes. Bring to a simmer, cover closely, and cook or simmer for 10 minutes.
• Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from heat, add the basil and serve immediately with the croutons.

Steps:

• If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
• In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
• Add onion, bell peppers and celery, and fry until softened.
• Add water, potatoes, seasonings and fish.
• Cook for 15-20 minutes or until potatoes are tender.
• If your fish will cook very quickly, you can wait to add it with the tomato juice.
• Add tomato juice and heat through.

Steps:

• Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown.
• Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes.
• Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes.
• Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat, add the basil, and serve immediately with Parmesan croutons.

Steps:

• Slice the monkfish into 1/2-inch chunks. Pull off the side muscle or "foot" from the scallops, and discard. Remove the shells, tails, and digestive vein from the shrimp; rinse them and pat dry.
• Pour the olive oil into the soup pot and set it over medium heat. Scatter in the onions, sliced garlic, and peperoncino, and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are softened and slightly caramelized, about 8 to 10 minutes, then stir in the diced peppers, and cook another 3 minutes or so, until the peppers are tender.
• Pour in the crushed tomatoes, raise the heat a bit, and cook, stirring, until the tomatoes have dried out, about 3 to 4 minutes. Pour in the water and the remaining tablespoon salt, stir well, cover the pot, and bring the water to a boil over high heat. Adjust the heat to maintain a gentle boil, and cook covered for an hour; then stir in the Swiss-chard shreds. Return the broth to a steady simmer, and cook uncovered for 45 minutes, or until the chard is very tender and the broth has reduced to 4 quarts.
• To finish the soup: Add the chunks of monkfish to the simmering broth, cover, and cook for 5 minutes. Drop in the scallops, stir, and simmer for 7 minutes more. Add the shrimp, return the broth to a bubbling simmer, and cook for a minute or two, just until the shrimp are cooked through. Serve immediately in warm shallow soup bowls.