Fish Soup Recipe
What Makes Fish Soup Recipes So Wonderfully Unique
Fish soup is a great alternative to baked fish recipes or grilled fish recipes. You can add flavor to any soup dish by adding your favorite fish and if you are tired of beef or chicken soup, you can make a unique fish soup recipe instead.
Many classic fish soups can be traced back to various parts of the world on coastal lines. Most men who lived in such regions worked in the fishing industry and would have brought their catches home. The women would use the small pieces of fish (pieces too small to make into an entree) to make fish soup recipes.
Famous Fish Soup Recipes
Perhaps you are familiar with bouillabaisse which is a French fish soup featuring both fish and shellfish. This broth-based soup is flavored with herbs, vegetables and more. It is often served with bread. Cioppino is a fish soup recipe from San Francisco, and it was invented by the Italian immigrants. Cioppino contains clams, crab, squid, fish, and mussels and it has a tomato base.
Louisiana Gumbo is another interesting and unique fish soup recipe. Cajun gumbo is meatier and features chicken or sausage as well as seafood. Creole gumbo is tomato-based and contains plenty of shellfish like crayfish or shrimp. Bisques and chowders are other types of fish soup. Chowders are usually milk or cream-based and bisque is like a thick chowder.
Fish soup can be bold and spicy or it can be very delicate and aromatic. This quality makes every fish soup unique because you can play the fish flavor up or down by contrasting the other fish soup ingredients. You can also choose the texture of the soup, making it chunky and hearty or perhaps you prefer it thin and like a consommé.
“It Is Important Not To Let The Fish Soup Dry Out At Any Point”
A Spanish Fish Soup Recipe with Potatoes
Fish soup is a great tonic because it is packed with nutrients. Whether you choose a Spanish fish soup recipe like the following one, or another kind of fish soup, you can be assured of a delicious meal, especially if you serve crusty bread or crackers on the side. The following recipe uses salmon, although it is possible to use pretty much any kind of fish in fish soup recipes, and most of the flavor comes from the fish stock so use a good one. It is up to you how much fish stock you use.
It is important not to let the fish soup dry out at any point, although you might like to use as little liquid as possible, just enough to cover the fish and vegetables. Some people like plenty of liquid in their fish soup and others do not. The brandy gives this fish soup recipe a gourmet flavor so use a good one. The alcohol will cook off but leave behind a delicious flavor. If you do not usually drink brandy, just buy a couple of miniature bottles
Feel free to use a different fish if you prefer. Cod, haddock, shrimps, and other kinds of fish would work well in this. If you are going to use another kind of fish or seafood, you can swap the dill for parsley. You could do that anyway, if you happen to prefer parsley or if you have some fresh parsley to use up.
- 2 lbs salmon filets in bite-sized pieces
- 4 finely chopped garlic cloves
- 1 ½ lbs peeled chopped potatoes
- ½ lb peeled chopped carrots
- Hot fish stock as needed (maybe 2 pints)
- 2 tablespoons olive oil
- 1 finely chopped onion
- 1 cup good quality Spanish brandy
- Fresh dill for garnish
- Salt and black pepper to taste
- Sauté the onion in the oil in a big pot. Keep the heat low so the onion softens without coloring.
- Add the potato and sauté gently for 2 minutes before adding the garlic and carrots.
- Sauté for 1 minute then add the brandy (step back in case it flames up).
- Cook until the brandy has reduced, then add a cup of fish stock, and bring the fish soup to a simmer.
- Keep adding more fish stock as it evaporates.
- When the potatoes are almost tender, add the fish.
- Add more fish stock if necessary.
- When the fish is cooked, divide the soup between 6 serving bowls and sprinkle some fresh dill on top.
Some types of fish soup are thick and creamy and others are more like a consommé, featuring a clear liquid. You can see from this picture that the soup is clear rather than creamy. The chunky potatoes, carrots, and fish give plenty of texture to the soup and the brandy and dill add more flavor to complement the fish and vegetables. You can serve this delicious Spanish fish soup recipe with crusty bread and butter on the side if you like. It is great for lunch or dinner and you can serve this flavorful fish soup at any occasion or during any season.
How to Make Fish Soup Like a Pro
Learning how to make fish soup is not difficult but it pays to learn a few tips and tricks before you begin. The soup base usually comprises four different things – the fat, the seasoning, the vegetables and the fish, although some fish soups only feature two or three of these.
The fat can be bacon grease, oil, butter or another kind of fat. Some soups will require that you fry the onion or garlic in the fat and then add the rest of the ingredients. This gives the soup a luxurious touch and enhances the flavor.
Fat draws the flavor out of the vegetables and helps to cook them. The seasoning might be as simple as a pinch each of salt and pepper or it might be fresh or dried herbs, spices or other aromatic ingredients.
Adding the Vegetables and Fish
The vegetables can be used to add flavor, texture or both. You might have chunky veggies in your soup, perhaps potatoes, and carrots, to make it more hearty and to make it colorful.
Sometimes a fish soup is pureed before serving, in which case the vegetables will offer flavor and help to thicken the soup. You can use almost any kind of fish to make fish soup but it should be added five to ten minutes before the end of the cooking time, depending how large the pieces are, because overcooking fish makes it tough.
This recipe starts with a general-purpose fish stock. The cream makes it deliciously rich and warming and perhaps more suitable for cooler occasions.
- Fish trimmings and fish heads.
- 1 ½ Quarts (liters) water
- 1 Stick celery
- Large onion
- 1 Carrot
- 1 Bay leaf
- Salt & pepper to taste (careful - it reduces in cooking!)
- 1 ½ Pounds (700 g) firm white fish in bite-size chunks
- Approximately 2 ½ ounces (60 gm) shrimps - canned or frozen
- 1 Carrot, chopped
- 1 Onion, chopped
- 1 Leek, chopped
- ½ cup (125 ml) dry white wine
- 1 Cup (250 ml) stock
- Salt and pepper
- Pinch nutmeg
- 1 Teaspoon (5g) Turmeric
- 2 Tablespoons (30 g) butter
- 1 Tablespoon (15g) cornstarch or flour
- 1 Cup (250 ml) milk
- ½ Cup (125 ml) thick cream
- Blend peeled vegetables. place all ingredients in a large pan and simmer for 30-45 minutes. Some of his stock can be frozen for later use. Makes 1 quart (1 Liter)
- Place the vegetables, bay leaf, wine and stock in a pan, with the fish on top. Cook gently for 20 minutes. remove fish and keep warm.
- Strain vegetables and puree and remove bay leaf, reserving the liquid.
- Puree ⅓ of the fish with some of the butter, then return to the liquid with the fish and vegetables.
- Mix the rest of the butter and flour, stir into the soup, and bring to the boil. Stir constantly. The soup will thicken slightly. Reduce the heat.
- Stir in the remaining fish, shrimps, turmeric, and the nutmegs.
- Stir in the milk and cream under gentle heat - do not allow to boil.
- Add salt and pepper to taste.
- You may garnish with grated parsley and add other herbs if liked. Show how creative you can be.
This soup goes well with a crusty French loaf or ciabatta bread. It makes a delicious start to a dinner, and helps to fill the diners up. it may be sufficient on its own with plenty of the bread.
This fish soup is exquisite, but you have a fair amount of leeway when making it yourself. Choose your own preferred stock for example, perhaps something enriched with tomato and vegetables to get the bright red result you can see in the picture, or else a lighter seafood or chicken stock or bouillon if you prefer. If you want to throw in some vegetable juice or tomatoes, know those will go very nicely with the other flavors. You are also free to use your favorite kinds of fish and seafood when making this soup, and you can use fresh or thawed, as you choose. Served with some crusty bread, this makes a fabulous lunch or dinner, and the freshness will be apparent in every mouthful.
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