Looking for a good fish or seafood soup recipe. I love gumbo but that is not what I am looking for. A thin light broth fish\seafood soup recipe. I have eaten some really good ones in Mexico and Belize, but did not get a recipe. Broth is usually mostly clear or a little bit of tomato color. I think some may boil fish heads for stock. Thanks.
Anyone have a good fish/seafood soup recipe?
SpeckReds
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Looking for a good fish or seafood soup recipe. I love gumbo but that is not what I am looking for. A thin light broth fish\seafood soup recipe. I have eaten some really good ones in Mexico and Belize, but did not get a recipe. Broth is usually mostly clear or a little bit of tomato color. I think some may boil fish heads for stock. Thanks.
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I would suggest bouillabaisse and with buttered french bread toasts --> Yummy!
http://www.foodnetwork.com/recipes/emeril-lagasse/bouillabaisse-recipe/index.html
http://www.foodnetwork.com/recipes/emeril-lagasse/bouillabaisse-recipe/index.html
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PM sent
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Potato based soup for leftover grilled fish
This is not what you are asking for...but sometime you might want to try it. I prepare some Potato Soup mix that comes dry in a bag at the grocery store...cant remember the exact brand...not really cheap though..about $4.00. All I do is crumble up the leftover grilled fish into small pieces and add it to the soup....maybe some fresh green onions on top. Like an easy fish chowder.
This is not what you are asking for...but sometime you might want to try it. I prepare some Potato Soup mix that comes dry in a bag at the grocery store...cant remember the exact brand...not really cheap though..about $4.00. All I do is crumble up the leftover grilled fish into small pieces and add it to the soup....maybe some fresh green onions on top. Like an easy fish chowder.
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Dang! That looks awesome! I need to try that one!
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I've made this one several times. I use redfish instead of cod, and I use more garlic and more onion. It's nice and spicey.
Fish Soup
Ingredients
1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 1/2 cups canned peeled and diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 pound cod fillets
3/4 cup plain nonfat yogurt
Directions
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.
Fish Soup
Ingredients
1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 1/2 cups canned peeled and diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 pound cod fillets
3/4 cup plain nonfat yogurt
Directions
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.
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check your pm
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Yep slap your mom ma good. It is a little spensive to make but very good. I use shark when I have it.
Fish Soup
When I was young; many years ago, my Mama would give us a silver dime and send us down to where they were butchering huge red snapper to buy a head. We would take a little wagon to haul it back home.
We would take it home where Mama would clean the head then put it in a big pot of water. This would simmer for days until all the meat had cooked off the skull. She removed the skull and small bones at this point.
She would then add potatoes, onion , celery and carrots from the kitchen garden. Cook until the vegetables were tender.
I remember copious amounts of black pepper with some salt added.
We would 'pig out' on fish stew, as she called it, along with saltine crackers. Mighty good! C2
When I was young; many years ago, my Mama would give us a silver dime and send us down to where they were butchering huge red snapper to buy a head. We would take a little wagon to haul it back home.
We would take it home where Mama would clean the head then put it in a big pot of water. This would simmer for days until all the meat had cooked off the skull. She removed the skull and small bones at this point.
She would then add potatoes, onion , celery and carrots from the kitchen garden. Cook until the vegetables were tender.
I remember copious amounts of black pepper with some salt added.
We would 'pig out' on fish stew, as she called it, along with saltine crackers. Mighty good! C2
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The fish lady at our local Randalls used to give us salmon heads for free. They went into the bouillabaisse stock. She retired and we lost our source of salmon heads!
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Ducks Unlimited Cookbook
There is a recipe for cheese fish chowder which is great.
Make the day before and sit overnight in fridge!
There is a recipe for cheese fish chowder which is great.
Make the day before and sit overnight in fridge!
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The Brazilians make a couple of great fish stews, I'll see if I can find one for you...
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here ya go, this one is one of my favorites
http://www.tastebook.com/recipes/1716007-Peixada-Brasileira-Brazilian-Fish-Stew
its on this restaurant's menu
http://www.brazilian-cafe.com/
http://www.tastebook.com/recipes/1716007-Peixada-Brasileira-Brazilian-Fish-Stew
its on this restaurant's menu
http://www.brazilian-cafe.com/
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In Spring I was up in Washington State, We had some of the best chowder I had ever eaten. I tried to look up the recipe, and the Restaurant has it on a video.
FYI, the ESB is a dark beer brewed there at Boundary bay.
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The San Francisco Treat
Cioppino got its meaning from some Feechers on the wharf. Mainly feechers would chip in for a stew with some of there catches. So you can use what ever variety you like.. And always make the stock ... I like Pics....
Fish Stock
For 6 cups of stock
1 Lb fish heads and bones, rinsed
1/2 cup dry white wine
8 cups water
1 carrot, peeled
1 onion, peeled
1 celery rib
6 parsley stems without leaves
6 thyme sprigs or 3 rosemary sprigs
1 tsp black peppercorns
1 bay leaf
In a large stock pot, combine fish heads and bones, wine, water, carrot, onion and celery. Cover and bring to a boil.
Turn down the heat to medium, uncover, and simmer 20 minutes skimming the foam that rises to the top.
When the foam stops rising, add parsley stems and thyme sprigs, peppercorns, and bay leaf. Simmer gently uncovered 20 more minutes. Take off heat. Strain in a colander pressing hard on the solids. Let sit for 10 minutes so that any impurities settle on the bottom of the bowl. Don't stir the stock before using, and you'll have no trouble leaving the impurities in the bowl with the last 1/3 cup or so of the stock.
FISH MARKET CIOPPINO
4 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
¼ teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock
1 16 ounce can diced tomatoes, drained
1 bay leaf
4 sprigs of fresh thyme
Salt and freshly ground pepper
1 ½ lbs Redfeech or other firm feech, cut into 2 inch squares
32 littleneck clams
24 mussels, scrubbed and debearded
16 large shrimp, shelled and deveined
Few dashes hot sauce
2 tablespoons cold unsalted butter
¼ cup coarsely chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons honey
1. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and chile flakes and cook for 45 seconds. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, about 10 minutes, stirring occasionally.
2. While the broth is cooking, heat 2 tablespoons of oil in a large sauté pan over high heat. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate. Add another 2 tablespoons of oil to the pan, season the shrimp and sauté until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
3. Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and pepper to taste. Place ½ slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining ½ slice of bread. Garnish with parsley leaves, if desired.
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Sourdough Croutons:
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 loaf sourdough, cut into 1-inch cubes
1 tablespoon finely chopped fresh thyme leaves
Preheat oven to 350 degrees F.
Heat butter and oil in a large saute pan over medium heat. Add the garlic and cook until soft, about 2 minutes. Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer. Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using.
Cioppino got its meaning from some Feechers on the wharf. Mainly feechers would chip in for a stew with some of there catches. So you can use what ever variety you like.. And always make the stock ... I like Pics....
Fish Stock
For 6 cups of stock
1 Lb fish heads and bones, rinsed
1/2 cup dry white wine
8 cups water
1 carrot, peeled
1 onion, peeled
1 celery rib
6 parsley stems without leaves
6 thyme sprigs or 3 rosemary sprigs
1 tsp black peppercorns
1 bay leaf
In a large stock pot, combine fish heads and bones, wine, water, carrot, onion and celery. Cover and bring to a boil.
Turn down the heat to medium, uncover, and simmer 20 minutes skimming the foam that rises to the top.
When the foam stops rising, add parsley stems and thyme sprigs, peppercorns, and bay leaf. Simmer gently uncovered 20 more minutes. Take off heat. Strain in a colander pressing hard on the solids. Let sit for 10 minutes so that any impurities settle on the bottom of the bowl. Don't stir the stock before using, and you'll have no trouble leaving the impurities in the bowl with the last 1/3 cup or so of the stock.
FISH MARKET CIOPPINO
4 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
¼ teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock
1 16 ounce can diced tomatoes, drained
1 bay leaf
4 sprigs of fresh thyme
Salt and freshly ground pepper
1 ½ lbs Redfeech or other firm feech, cut into 2 inch squares
32 littleneck clams
24 mussels, scrubbed and debearded
16 large shrimp, shelled and deveined
Few dashes hot sauce
2 tablespoons cold unsalted butter
¼ cup coarsely chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons honey
1. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and chile flakes and cook for 45 seconds. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, about 10 minutes, stirring occasionally.
2. While the broth is cooking, heat 2 tablespoons of oil in a large sauté pan over high heat. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate. Add another 2 tablespoons of oil to the pan, season the shrimp and sauté until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
3. Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and pepper to taste. Place ½ slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining ½ slice of bread. Garnish with parsley leaves, if desired.
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Sourdough Croutons:
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 loaf sourdough, cut into 1-inch cubes
1 tablespoon finely chopped fresh thyme leaves
Preheat oven to 350 degrees F.
Heat butter and oil in a large saute pan over medium heat. Add the garlic and cook until soft, about 2 minutes. Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer. Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using.
Attachments
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i make this alot, but add about 6 trout fillets with the shrimp to make it heartier. shrimp alone isn't enough meat in my opinion.
Spicy Tortilla Soup with Shrimp and Avocado
![Image]()
![Image]()
Photo: John Autry; Styling: Leigh Ann Ross
Chipotle chile and fire-roasted tomatoes lend smokiness to the soup.
Recipe Time
Total: 20 Minutes
Nutritional Information
Amount per serving
http://www.myrecipes.com/recipe/spicy-tortilla-soup-50400000110406/#
Spicy Tortilla Soup with Shrimp and Avocado
Photo: John Autry; Styling: Leigh Ann Ross
Chipotle chile and fire-roasted tomatoes lend smokiness to the soup.
Recipe Time
Total: 20 Minutes
Nutritional Information
Amount per serving
- Calories: 357
http://www.myrecipes.com/recipe/spicy-tortilla-soup-50400000110406/#
- 1 tablespoon olive oil
- 1 cup prechopped onion $
- 1/3 cup prechopped celery $
- 1/3 cup chopped carrot $
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons minced garlic
- 4 cups fat-free, lower-sodium chicken broth
- 1 (15-ounce) can white hominy, rinsed and drained
- 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
- 12 ounces peeled and deveined medium shrimp $
- 1 tablespoon fresh lime juice
- 1/8 teaspoon salt
- 1/2 cup lightly crushed baked tortilla chips (about 1 ounce) $
- 1 cup diced avocado (about 1/2 pound) $
- 2 tablespoons fresh cilantro leaves (optional)
- 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.
- 2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.
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you want to pop the eyes out before using head for your fish stock....general rule, if want white stock dont use any dark vegetables/aromatics. use only white part of the leaks, etc....
shouldnt take more than an hr to get a good fish stock (as opposed to beef or chicken stock taking several hours)
shouldnt take more than an hr to get a good fish stock (as opposed to beef or chicken stock taking several hours)
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