Hearty Fish Soup Recipes

Steps:

• In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. , Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves.

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
• Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
• Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.

Steps:

• Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
• Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

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.

Steps:

• Heat the oil in a large pan. Stir in the fennel, pepper and leek. Cover and cook over a medium heat for 4-5 minutes until just soft.
• Pare the zest from the orange and add to the pan with the tomatoes and stock. Bring to the boil and simmer for 3 minutes.
• Add the fish, heat until simmering and simmer for 3 minutes. Add the prawns, return to a simmer and cook for a further 2 minutes.
• Mix the cornflour with a little cold water and stir inches Simmer for 1 minute until slightly thickened. Sprinkle with parsley and serve with crusty bread.