Fish Soup And Rice Recipes

FISH SOUP AND RICE

Steps:

• Remove flesh from fish and chop into chunks and reserve.
• In a large pot, place cleaned fish head and bones.
• Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
• Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
• Strain liquid, discarding solids.
• Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
• Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
• To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
• Serve poured over steamed rice or with rice on the side, as preferred.

WILD RICE & FISH SOUP

Steps:

• 1. Thaw fish, if frozen. (Any kind of mild fish can be used that you like). Cut into 1 inch pieces & set aside.
• 2. Rinse wild rice, lifting up your fingers to clean throughly; drain. In small saucepan, bring water to boil. Stir in wild rice & reduce heat. Cover & simmer 40-50 minutes or until rice is tender & split open. If needed, drain liquid & set rice aside.
• 3. In large saucepan or dutch oven, cook celery, onion & garlic in butter or bacon grease over medium heat for 3-5 minutes or until just tender. Stir in broth, potato, lemon juice & old bay seasoning. Bring to boil & then reduce heat to simmer. Cover & cook 10-15 minutes or until potato is tender.
• 4. Stir in fish, cooked wild rice & bacon. Return to boiling & reduce heat to a simmer. Cover & cook 2 to 3 minutes or until fish is cooked through. Stir in cream, thyme, basil & parsley. (You can use dried here but remember to cut back on amount as it is stronger when dried). Heat soup but do not boil. And eat :)

TUNA FISH AND RICE

Steps:

• Combine first 3 ingredients in saucepan over medium low heat.
• Cook rice according to manufacturer's directions.
• Serve sauce over rice.