VENETIAN FISH SOUP
Make and share this Venetian Fish Soup recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
- In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
- Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
- Remove the bay leaves.
- Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
- Simmer until the fish and shrimp are just done, about 2 minutes.
Nutrition Facts : Calories 449.1, Fat 14.5, SaturatedFat 2.2, Cholesterol 245, Sodium 1357.5, Carbohydrate 16.9, Fiber 4.1, Sugar 4.5, Protein 56.2
BASQUE FISH SOUP
I just re-found this recipe while going through my Mom's old file box. She used to make this quite often when I was a child. She probably found the recipe in the newspaper. This is a quick, easy and delicious recipe using ingredients that I usually have on hand. It's also very versatile as for substituting....I didn't have fresh parsley so I used dried. I only had 1 can of diced tomatoes so I used the can of Ro-tel, which I did have on hand. Also, use any combo of fish/shellfish...tonight I made this using 2 small tilapia fillets and 1/2 lb. of bay scallops, it was a nice combo. This is a great cold weather soup....it will give you the warm fuzzies. I served it with freshly baked dinner rolls, though a crusty bread would be nice too.
Provided by Hey Jude
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
- Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes.
- After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
- Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
- **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.
MAMMA'S FRIDAY NIGHT HEARTY FISH SOUP
Make and share this Mamma's Friday Night Hearty Fish Soup recipe from Food.com.
Provided by Chocolatl
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place oil in a large pot.
- Add onion, garlic, celery, carrots and green pepper, and saute over medium heat just until al dente.
- Add tomatoes, tomato sauce, clam juice and potatoes.
- Cook over medium heat for 5 minutes.
- Add pepper, oregano and basil.
- Cover and simmer for 20 minutes, or until potatoes are done.
- Add fish and wine.
- Cover and continue simmering for 10 minutes.
- Sprinkle with chopped parsley and basil.
Nutrition Facts : Calories 380.9, Fat 7.4, SaturatedFat 1.2, Cholesterol 44.3, Sodium 626.4, Carbohydrate 45, Fiber 8.4, Sugar 14.9, Protein 29.3
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VENETIAN FISH SOUP RECIPE | RECIPES.NET
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- Put the shrimp shells and the water in a small pot, then bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
- In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic, then cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
- Add the wine, then cook for about 5 minutes until it almost evaporates. Stir in the shrimp stock, clam juice, tomatoes, red pepper flakes, 4 tablespoons of parsley, thyme, salt, and bay leaves.
- Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
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