FISH SOUP
Provided by Nancy Harmon Jenkins
Categories dinner, project, soups and stews, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a stockpot, combine the fish stock and the water. Add the bay leaves, oregano, 1 teaspoon of the black pepper, red pepper, onion, carrot and tomatoes. Bring to a boil and cook over medium-low heat until the vegetables are very soft, about 35 minutes. Strain the stock, pressing the vegetables firmly to extract all the juices.
- Return the strained stock to the pot and add the fish. Cook the fish at a slow simmer until the flesh flakes easily. (Boneless fillets will cook very quickly, in two or three minutes, depending on the thickness. A whole fish may take as much as 25 to 30 minutes.) Remove the fish when done and, if using a whole fish or fish steaks, discard skin and bones. Set the flesh aside in a bowl, drizzling one or two tablespoons of oil over the top to keep it from drying out.
- Add the potato cubes to the stock and cook for 10 minutes or so, or until the potato pieces are tender. Using a slotted spoon, remove and pile the potatoes on top of the fish pieces. Drizzle another tablespoon or two of oil over the top of the potatoes.
- Add rice to the fish stock and cook gently for 45 minutes. The rice should disintegrate into the stock and give it a slightly gelatinous consistency. The recipe may be made ahead of time up to this point and refrigerated if necessary.
- When ready to serve, add the fish and potatoes to the stock and return it to a slow simmer. In a bowl, beat together the eggs and lemon juice until thoroughly mixed. Slowly beat a ladleful of hot stock into the egg mixture, and continue adding la dlefuls one by one, beating constantly, until the egg mixture is close to the temperature of the simmering stock. Carefully stir the hot-egg mixture into the stock. Continue to cook for a few minutes, stirring constantly, until the stock has thickened slightly. Do not let the stock boil or the eggs will scramble.
- When the soup is thickened, remove it from the heat and stir in the hot pepper flakes as well as the salt and black pepper, if desired. Serve immediately, garnished with a little chopped green parsley.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 3 grams, TransFat 0 grams
SOUPE DE POISSON AVEC CALMAR (FISH SOUP WITH SQUID)
Provided by Craig Claiborne
Categories dinner, soups and stews, appetizer, main course
Time 40m
Yield 4 or more servings
Number Of Ingredients 19
Steps:
- Cut the body of the squid into half-inch circles. Cut the flat portions of the squid into 1 1/2-inch squares. Cut tentacles into bite-size portions. There should be about three cups.
- Cut the fish into 1 1/2-inch squares. There should be about 1 1/2 cups monkfish, 2 to 2 1/2 cups cod.
- Heat the oil in a casserole or Dutch oven and add the garlic and onions. Cook, stirring, until onion is wilted. Add the leeks and tomatoes. Bring to a boil, stirring. Add salt and pepper to taste.
- Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds. Stir and bring to a boil.
- Add squid and monkfish and water. Add half of the parsley and the red peppers. Bring to a boil and let boil 10 minutes. The fish should boil rather than simmer. Add cod and reduce heat. Let soup simmer about two minutes, no longer. Serve with remaining parsley sprinkled over each serving.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 20 grams, Fiber 7 grams, Protein 68 grams, SaturatedFat 3 grams, Sodium 2243 milligrams, Sugar 12 grams
SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP
Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. I have posted a recipe for Rouille in RecipeZaar - this is an essential extra, the literal translation meaning "Rust" which points towards the colour - it is a very garlicky & hot mayonnaise based sauce.
Provided by French Tart
Categories Chowders
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
- Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
- Add the fish pieces & stir, letting it all amalgamate gently.
- Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
- Cover and cook for 1 ½ - 2 hours over medium heat.
- When finished, puree with a hand held blender or mixer.
- Bring to a boiling point and mix again to refine the soup.
- Add the saffron and correct the seasoning.
- Serve with garlic croutons, rouille and grated cheese.
Nutrition Facts : Calories 408.4, Fat 13.2, SaturatedFat 2.7, Cholesterol 50.7, Sodium 500.3, Carbohydrate 38, Fiber 4.9, Sugar 9.9, Protein 26
SOUPE DE POISSON
This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the executive chef at Les Halles in New York City.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with a wooden spoon.
- Add tomatoes and cook for another 4 to 5 minutes, then add the small fish or bones. Cook for about 15 minutes, stirring occasionally. Add water to cover, as well as the bouquet garni and orange zest. Stir well; add saffron, a dash of salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
- Remove pot from heat and let soup cool slightly. Taking care not to splatter or scald yourself, strain liquid into a large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then transfer that to the strainer. Push and squeeze every bit of liquid and solid goodness through with a mallet or heavy wooden spoon. Return to the pot.
- Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side. The idea is to smear a little rouille on the croutons, float them in the soup as garnish, and allow guests to sprinkle cheese as they wish.
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