Mediterranean Fish Soup Recipes

Steps:

• Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
• Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Steps:

• Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
• Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
• Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Steps:

• 1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
• 2. Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.

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.
• Cover.
• Cook 15 to 30 minutes, or until shrimp are opaque.
• Remove and discard bay leaves.
• Serve.
• Variation: If you prefer a heartier soup, add more fish.
• Add white fish or cod to slow cooker 45 minutes before serving.

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.

Steps:

• Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
• Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.ë
• TIPS
• • Tip: Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.
• • Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.
• NUTRITIONAL INFORMATION
• With Swanson Chicken Broth:
• Serving size 1 serving;
• Calories 288;
• Total Fat 9g;
• Saturated Fat 1g;
• Cholesterol 145mg;
• Sodium 1095mg;
• Total Carbohydrate 11g;
• Dietary Fiber 2g;
• Protein 38g

Steps:

• Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl.
• Let mixture stand while preparing soup.
• Heat 1/4 cup oil in a heavy large saucepan over medium heat.
• Add onions and cook until translucent, stirring occasionally, about 10 minutes.
• Squeeze tomatoes through fingers to break up while adding to saucepan.
• Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper.
• Simmer soup for 10 minutes.
• Add orzo and cook for 5 more minutes.
• Add clams to soup.
• Cover and cook for 5 minutes longer.
• Add halibut.
• Cover and cook until halibut is opaque and clams open, about 4 minutes longer.
• Discard bat leaf, orange peel and any clams that do not open.
• Season to taste with salt and pepper.
• Garnish with parsley.

Steps:

• Combine the onion, garlic, cayenne pepper and oil in a five-quart casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for four minutes.
• Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
• Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
• Serve hot with croutons, if desired.