fish soup recipes?
Not too long ago, I ate a tomato-based fish soup at a favorite restaurant. It was a Spanish-style soup and I believe had some smoked paprika/and or saffron in it. Anyone have a good recipe for a soup along these lines?
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10 Comments:
Mainegirl: don't remember where I got this one but with the fennel it's good!
INGREDIENTS
Bouillabaisse
* 500g firm white fish fillet such as snapper, hapuku or blue-eye
* 500g fresh black mussels, scrubbed and de-bearded
* 6 whole green prawns, peeled and de-veined
* 1 large fennel bulb, finely chopped
* 1 clove garlic, crushed
* 1 small leek, washed and sliced in rounds
* 2 tablespoons olive oil
* 1 tablespoon butter
* 4 ripe tomatoes, chopped
* 15 saffron threads, infused in a little hot water
* ¼ cup sherry
* zest of ½ an orange
* 1 fresh bay leaf
* 3 medium-sized potatoes, parboiled
* salt and freshly ground pepper
* chopped parsley, to finish
Stock
* 1 kg white fish bones
* 1 blue swimmer or sand crab
* 2 tablespoons olive oil
* 1 small carrot, chopped
* ½ an onion, chopped
* 4 parsley stalks
* 1 celery stick
* 2/3 cup white wine
For the stock: Rinse the fish bones thoroughly in cold water. Remove the under shell of the crab, pull out the gills and discard, then chop the body into pieces.
Heat the olive oil in a pot over high heat and cook the fish bones and crab for a few minutes, stirring, before adding the onion, carrot, celery and parsley stalks. Cook a few more minutes until aromatic, then add wine, cook for a few minutes, then fill with just enough water to cover, add a pinch of salt
and bring to the boil. Skim and reduce the heat to a gentle simmer for 30 minutes. Strain the liquid and discard the bones.
For the soup: Cut the fish into bite-sized pieces, ensuring there are no bones. Sweat the fennel, garlic and leek in the butter and olive oil until soft and pale golden.
Add the tomatoes and saffron and cook for a few minutes before adding the sherry, orange zest, bay leaf, fish stock(from previous step) and potatoes. Bring to the boil and skim the surface. Reduce heat to a simmer and cook for 30 minutes.
In a separate pot over high heat, steam the mussels open in a little olive oil and white wine, covered by a lid. Remove mussels to a bowl and add the cooking liquid to the soup. Taste for seasoning and add the fish pieces and prawns. Simmer gently until they are just cooked, about 5 minutes.
To serve: Serve immediately in individual bowls with the mussels, a sprinkle of freshly chopped parsley and a dollop of aioli.
hungrychristel at 4:10PM on 09/22/08
Perfect, thanks! I'll give this a try with a few "tweaks".
mainegirl at 5:15PM on 09/22/08
You're welcome :)
hungrychristel at 6:05PM on 09/22/08
This recipe sounds fantastic but when I'm lazy, I make a stock out of shrimp shells adding carrot, onion, bay leaf, garlic etc. as noted above.
I make a habit of saving shrimp shells in the freezer - great stock and so very easy.
I don't have a fish monger that I trust enough to give me heads, bones etc.
at a price that is worth the trouble.
This shrimp stock works well for chowders, pasta dishes etc.
Nonny at 9:49PM on 09/22/08
I have 3 really good recipes but I have to dig them up stay tuned lol.
pjracz10 at 2:56AM on 09/23/08
I've had cioppino in the past that tasted of smoked paprika. I haven't tried to make my own cioppino, but if you're going to tweak the above bouillabaise recipe why not look at a couple of cioppino recipes, too? That way you might be able to target the flavor you're trying to replicate.
wookie at 3:36AM on 09/23/08
Cioppino is what you had. You may also want to look up recipes for mariscada which is the spanish term for it.
nelson5757 at 11:44AM on 09/23/08
Here's a recipe for a Brazilian fish soup. So easy, so healthy, so delicious. You won't believe how much flavor comes out in this soup.
No paprika or saffron, but you could add! Also good w/addition of coconut milk.
jbeach at 11:54AM on 09/23/08
@Mainegirl. Still hunting down those recipes I have stashed in a box when I moved. One is a Hungarian fish soup that my dad used to make, the other is a great tasting cioppino recipe and the third is the famous Ivar's Viking stew recipe that was served at the late Ivar's Captain's Table restaurant.
pjracz10 at 10:38AM on 09/24/08
maybe a little off topic, but my grandmother used to make a whiting soup...
she'd strain the soup of fish bones and then she'd break vermicelli and put it into the boiling stock and when it was just about done, she'd throw in lots of chopped garlic (mortar & pestaled) & a huge handful of chopped parsley -- serve immediately you don't want to cook the garlic and parsley.
i can still taste it.....mmmmm ... very old world.
pooch at 10:33PM on 09/24/08