How Do You Make Fish Soup Taste Amazing
Although there are lots of different recipes for fish soup, most of the principles stay the same from one recipe to the next. The first thing you usually do is to sauté onions and garlic in a little oil or butter, to bring out their flavor. Next you would add your broth, water or whichever liquid you are using, as well as anything dense or large which takes a while to cook.
The fish itself (as well as any other seafood you want to add, or fresh herbs) go in near the end, because it will be done in a couple of minutes. Remove the fish as soon as it is cooked through, even if you need to cook the soup further to soften the potatoes, carrots, or whatever is not tender net.
Overcooking fish makes it dry and tough, so avoid that at all costs. You might like to add some crabmeat or shrimp for variety, as well as your fish. Many types of fish and seafood have similar cooking times.
Types of Fish Soup Recipes
Some fish soups are creamy, and they contain milk, cream, coconut milk, or something similar. Others are based on water, wine, or perhaps vegetable juice. Fish is pretty versatile, so you can use all kinds of ingredients to make the broth.
You can even make curried soups with fish, and some of those can be excellent. How do you make fish soup curried? That is simple – you just need to add curry powder, cayenne pepper, or other spicy ingredients.
Creating Your Own Fish Soup Recipes
Many cooks like to follow recipes to the letter, and worry if they deviate by even one ingredient. However, fish soup is something you can have quite a free rein with. Like sandwiches or salads, fish soup is all about adding your favorite ingredients to make something unique and tasty.
First of all, chop an onion and a couple of garlic cloves, and sauté them in butter or oil in a large pot for a few minutes. Next add your broth. This can be water, a combination of water and wine, a can of tomatoes in juice, fish stock, or anything you like. Add anything dense which has a long cooking time, like potatoes, carrots, or rutabaga.
Your vegetables should be finely chopped. Nothing bigger than bite-size should go into the soup, unless it is something which will break up as it cooks. Cover the pot loosely, and let it simmer gently until the vegetables are about five minutes away from being tender.
Taste the soup at this point. You can add salt, pepper, and any dried herbs or spices. Now is the time to add your soft vegetables, such as mushrooms, bell pepper, zucchini, or cauliflower. You can also add raisins or nuts, if it is that kind of a soup. Cook for a couple of minutes, and then stir in your fish and seafood.
Stir in any other ingredients now, such as coconut milk, heavy cream or fresh herbs. Add instant potato flakes or a cornstarch slurry (cornstarch dissolved in cold water) if you want to thicken it up a bit. You can also add quick-cooking noodles, or precooked rice now.
Cover the pan loosely and simmer for two or three minutes, or until the fish is done. The soup is now ready to be ladled into soup bowls and served, perhaps with some crusty bread.
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