Cream Of Fish Soup Recipes

Steps:

• In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
• Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
• Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
• Garnish soup with dill and serve with puff pastry triangles.

Steps:

• Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
• Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
• Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
• Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
• Puree the soup in a blender, food processor or use a stick blender.
• Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
• Add the cream to the soup and reheat gently.
• Serve garnished with the reserved prawns.

Steps:

• Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
• Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
• Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
• Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
• Simmer for another 5 minutes, or until the fish and shellfish are tender.
• Add the parsley and salt and pepper to taste.
• Serve garnished with sour cream and the lumpfish caviar.