White Fish Soup Food

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MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 main course servings

Number Of Ingredients 23

3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
8 cloves garlic, peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock, or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange, juiced
2 (3-inch) strips orange zest
2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
3/4 cup peeled, seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt, plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
Garlic-Rubbed Croutons, for serving, recipe follows
12 (1/2-inch) slices crusty French bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large clove garlic, cut in 1/2

Steps:

  • In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
  • Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
  • Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
  • Preheat the oven to 350 degrees F.
  • Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

FISH SOUP



Fish Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 39

1/4 cup extra-virgin olive oil
3 pounds fish bones, such as red snapper, sea bass, or halibut
2 medium onions, sliced
2 carrots, peeled and sliced
10 cloves fresh garlic, peeled
2 branches fennel, sliced
10 ripe tomatoes, sliced
1 stalk celery, sliced
1 large potato, peeled and sliced
2 cups dry white wine
Large pinch saffron threads
2 to 3 sprigs fresh thyme
1/2 bunch fresh basil, chopped
Light fish stock, recipe follows, or water to cover (about 3 cups)
2 tablespoons Pernod
Salt
Freshly ground pepper
Cayenne pepper
12 (1/2-inch thick) slices French bread (1 per person plus extras)
Rouille, recipe follows
3 small lobsters, and/or 1 pound medium shrimp, shelled and deveined (shells reserved) or fish fillets, or 36 to 48 mussels or clams (enough for 6 to 8 people)
2 pounds fish skeletons, cut into pieces*
2 tablespoons vegetable or other flavorless oil
1 small carrot, peeled and sliced
1/2 onion, sliced
1 small stalk celery, sliced
2 cups dry white wine
1 bouquet garni (sprigs of parsley and thyme, peppercorns, and a bay leaf tied in cheesecloth)
1 quart water, approximately
2 egg yolks*
3 to 4 cloves garlic, finely minced
1 tablespoon Dijon mustard
1/4 teaspoon dried red chili flakes
1 cup olive or almond oil
1/4 teaspoon saffron
3 to 4 tablespoons fish stock
Lemon juice
Salt
Freshly ground pepper

Steps:

  • Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
  • Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
  • Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
  • Preheat the oven to 350 degrees F.
  • Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
  • Toast the croutons in the oven until golden, and then brush with rouille.
  • Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
  • Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
  • Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
  • In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
  • Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
  • Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
  • Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
  • Yield: 1 quart
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
  • Yield: 1 1/2 cups
  • Prep Time: 10 minutes

SIMPLE SPICY FISH STEW



Simple spicy fish stew image

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

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

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

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