Spicyfishsoup Recipes

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HOT AND SPICY FISH SOUP

I modified this recipe from "The Ocean's Bounty," a little recipe book given to me by a friend from Connecticut. Instead of using whole fish, I used fillets, which cuts the cooking time. I cook only until the peppers are crunchy-done.

Provided by Kathy228

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17



Hot and Spicy Fish Soup image

Steps:

  • Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
  • Simmer gently 5 or 6 mnutes.
  • Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
  • Add cilantro, hominy, butter and HEAT gently.
  • Adjust seasonings to taste.
  • Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

1 (15 ounce) can clam broth
1 cup water
1 cup dry white wine or 1 cup substitute with water
2 medium onions, chopped
1 cup tomatoes, peeled and chopped or 1 cup canned diced tomato
1 red bell pepper, thinly sliced
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 small hot chili peppers, finely chopped (or less)
5 garlic cloves, crushed
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1 lb halibut fillets or 1 lb red snapper fillet
3 tablespoons chopped fresh cilantro
1 (14 ounce) can hominy
1 tablespoon butter

SPICY FISH SOUP

A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.

Provided by CHEFETTE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11



Spicy Fish Soup image

Steps:

  • Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
  • Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  • Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g

½ onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup shrimp
½ pound cod fillets
¾ cup plain nonfat yogurt

SPICY FISH AND POTATO SOUP

Liven up the flavors of this brothy, warming fish soup by adding fiery scotch bonnet, an integral ingredient in many Caribbean and African dishes.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13



Spicy Fish and Potato Soup image

Steps:

  • Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
  • Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.

Nutrition Facts : Calories 440, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 113 milligrams, Sodium 775 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 39 grams, Sugar 4 grams

5 tablespoons unsalted butter
2 onions, chopped
3 stalks celery, chopped
Kosher salt
4 cups low-sodium chicken broth
3/4 cup clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 bay leaves, preferably fresh
1 Scotch bonnet chile pepper
1 1/2 pounds skinless cod or hake fillets, cut into 1-inch pieces
3 scallions, thinly sliced
Chopped fresh parsley, for topping
Freshly ground pepper

SPICY FISH SOUP

Make and share this Spicy Fish Soup recipe from Food.com.

Provided by ngibsonn

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Spicy Fish Soup image

Steps:

  • Spray a large saucepan with the vegetable cooking spray over medium high heat.
  • Add the onions and saute, stirring often, for about 5 minutes.
  • Add the garlic and chili powder and saute for 2 more minutes.
  • 2 Then add the chicken broth, chile peppers and cumin, stirring well.
  • Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  • 3 Next, add the tomatoes, green bell pepper, shrimp and cod.
  • Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes.
  • Gradually stir in the yogurt until heated through.

1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned green chili peppers, chopped
1 teaspoon ground cumin
1 1/2 cups diced canned tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 lb cod fish fillet
3/4 cup plain nonfat yogurt

SPICY SEAFOOD SOUP

I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.

Provided by dramafree75

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 16



Spicy Seafood Soup image

Steps:

  • Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl.
  • Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
  • Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 14.3 g, Cholesterol 224.6 mg, Fat 11.7 g, Fiber 4.8 g, Protein 39.9 g, SaturatedFat 2.6 g, Sodium 694.7 mg, Sugar 5.3 g

1 pound catfish fillets
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon Cajun seasoning
1 tablespoon curry powder
1 teaspoon olive oil
1 cup fresh corn kernels
1 head bok choy, leaves and stalks separated
½ cup chopped onion
½ cup chopped green bell pepper
1 serrano pepper, chopped
2 tablespoons minced garlic
1 cup chopped tomatoes
4 cups water
2 tablespoons chopped fresh cilantro

SPICY FISH STEW

Full of omega-3 fats and providing four of your 5-a-day, this healthy dinner is packed with flavourful ingredients including garlic, chilli, salmon fillets and herbs

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 15



Spicy fish stew image

Steps:

  • Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
  • Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
  • Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

Nutrition Facts : Calories 664 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium

1 tbsp olive oil
2 onions , thinly sliced
3 spring onions , chopped
3 garlic cloves , chopped
1 red chilli , seeded and thinly sliced
few thyme sprigs
2 x 400g cans chopped tomatoes
400ml vegetable bouillon made with 2 tsp vegetable bouillon powder
2 green peppers , seeded and cut into pieces
160g brown basmati rice
400g can and 210g can red kidney beans , drained
handful fresh coriander , chopped, plus a few sprigs extra
handful flat-leaf parsley , chopped
550g pack frozen wild salmon , skinned and cut into large pieces
1 lime , zested

SPICY FISH SOUP

The addition of salsa packs a punch in this simple soup recipe. We enjoy eating it with oven-fresh bread and dessert.-Linda Murry, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (about 2-1/4 quarts).

Number Of Ingredients 7



Spicy Fish Soup image

Steps:

  • In a large saucepan, bring the broth, water and rice to a boil. Reduce heat; cover and simmer for 5 minutes. Add the salsa and corn; return to a boil. Add fish. , Reduce heat; cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve with lime if desired.

Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 663mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

2 cans (14-1/2 ounces each) chicken broth
2-1/2 cups water
2/3 cup uncooked instant rice
1-1/2 cups salsa
1 package (10 ounces) frozen corn
1 pound cod, cut into 2-inch pieces
Fresh lime wedges, optional

SPICY RED FISH STEW

Provided by Meriel MacDonald

Categories     Soup/Stew     Tomato     Sauté     Stew     Low Carb     Quick & Easy     Cod     Bell Pepper     Winter     Shallot     Cilantro     Bon Appétit     London     England

Yield Makes 6 servings

Number Of Ingredients 9



Spicy Red Fish Stew image

Steps:

  • Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.

3 large red bell peppers
5 tablespoons extra-virgin olive oil
12 shallots, chopped
2 14 1/2-ounce cans chopped tomatoes in juice
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
2 pounds halibut or cod fillets, cut into 1-inch pieces

SIMPLE SPICY FISH STEW

Perfect with some crusty bread, this simple healthy stew will soon become a favourite - make it with chicken if you prefer

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9



Simple spicy fish stew image

Steps:

  • Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

Nutrition Facts : Calories 143 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.28 milligram of sodium

1 tbsp olive oil
2 garlic cloves , crushed
1 tsp ground cumin
½ tsp paprika
200g can chopped tomato
1 red pepper , deseeded, cut into chunks
450g white fish fillets, cut into chunks
handful coriander , roughly chopped
1 lemon , cut into wedges

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