EMBLANCO (WHITE FISH SOUP)
Make and share this Emblanco (White Fish Soup) recipe from Food.com.
Provided by Jane Gib
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil fish, drain, but keep the water (removing all bones on the fish and the water).
- keep water and set aside.
- set the fish aside.
- boil all the other ingredients, except lemon.
- when soft, add the water from the fish. add the lemon.
- place the fish in the soup plate, and pour over all the ingredients and water.
Nutrition Facts : Calories 526.9, Fat 8.4, SaturatedFat 1.7, Cholesterol 136.8, Sodium 208.4, Carbohydrate 75.2, Fiber 6, Sugar 3.6, Protein 36.5
MOROCCAN FISH SOUP
My Moroccan friend does this lovely fish soup, you have to leave the shells on the shell fish, as it adds to the flavour. I normaly use clams, mussels and white fish
Provided by Jane Gib
Categories Moroccan
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, fry the onions and celery and cook gently until transparent.
- add garlic, ginger and chilli and fry for a further 2 minute.
- add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
- add potatoes and cok for 2 minute.
- add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
- add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
Nutrition Facts : Calories 216, Fat 11, SaturatedFat 1.7, Cholesterol 1.9, Sodium 325.3, Carbohydrate 23.7, Fiber 3.9, Sugar 5.8, Protein 7.6
MEDITERRANEAN FISH SOUP
This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Yield 6
Number Of Ingredients 16
Steps:
- Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
- Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 11.9 g, Cholesterol 150.8 mg, Fat 3 g, Fiber 2.2 g, Protein 31.3 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 6.9 g
UMBRIAN FISH SOUP
Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish-including tilapia, catfish, trout, and arctic char-also work well.
Provided by Robert Sietsema
Categories Soup/Stew Fish Broil Sauté Quick & Easy High Fiber Dinner Lunch Healthy Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make soup:
- Pat fish dry and sprinkle with 1/2 teaspoon salt.
- Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
- Make toasts while fish cooks:
- Preheat broiler.
- Cut 18 (1/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.
- Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup
FISH SOUP WITH AïOLI CROUTONS
Categories Soup/Stew Fish Garlic Tomato Mayonnaise Fennel Leek Carrot White Wine Winter Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)
- Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.
- Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.
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