FISH SOUP WITH TOMATOES
Make and share this Fish Soup With Tomatoes recipe from Food.com.
Provided by ellie3763
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-low heat. Add olive oil, then onion, and slowly saute onion until softened but not browned, about 15 minutes.
- Add garlic and red pepper flakes and saute for 5 minutes.
- Turn heat to medium. Add white wine and simmer for 5 minutes.
- Add clam juice. Crush tomatoes by hand into the soup, adding the remaining juices. Turn heat to low and simmer, uncovered, for 10 minutes.
- Stir in fish and parsley and simmer gently for 5-10 minutes, until fish is just cooked through.
- Season with salt & pepper to taste. Serve immediately, ladled over toasted bread, and drizzled with a little olive oil.
Nutrition Facts : Calories 330.4, Fat 12.5, SaturatedFat 1.8, Cholesterol 51, Sodium 268.9, Carbohydrate 30.2, Fiber 3.6, Sugar 7.7, Protein 21.2
FISH SOUP WITH TOMATOES AND RED PEPPER-GARLIC SAUCE
Categories Soup/Stew Fish Tomato Bell Pepper Fall Spring Winter Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Make soup:
- Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
- Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
- Make rouille:
- Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
- Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
- Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
- Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.
FAST AND EASY FISH SOUP WITH GARLIC AIOLI
A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.
Provided by Rich Eyre
Categories Halibut
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- This is a very basic recipe, it encourages experimentation with additional ingredients.
- In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent.
- Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer.
- Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender) stirring occasionally.
- Add fish and cook for 5-7 minutes or until fish is cooked.
- While fish is cooking in soup, make the aioli.
- In small bowl mix, mayo, garlic, lemon juice and cayenne.
- Put on the table.
- Serve soup in large bowls with plenty of sourdough and dollop of aioli.
Nutrition Facts : Calories 333.2, Fat 14.7, SaturatedFat 8.1, Cholesterol 79.3, Sodium 1674.4, Carbohydrate 20.8, Fiber 2.6, Sugar 9.3, Protein 29.5
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