SPICY RED FISH STEW
Provided by Meriel MacDonald
Categories Soup/Stew Tomato Sauté Stew Low Carb Quick & Easy Cod Bell Pepper Winter Shallot Cilantro Bon Appétit London England
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.
RED FISH SOUP
Use fillets of your favorite white fish to make an easy soup. Use wild onions or baby onions in place of the green onions if you can find them. This is a spicy red soup, the heat all depends on you.
Provided by KIRSTIANNA
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 40.8 g, Cholesterol 35.6 mg, Fat 6.8 g, Fiber 4.7 g, Protein 17.2 g, SaturatedFat 1.5 g, Sodium 569.9 mg, Sugar 7.5 g
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.
RICK BAYLESS'S RED CHILE SEAFOOD SOUP
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a medium pot over medium heat. Add chiles; saute, being careful not to overtoast chiles, until aromatic and they have changed color slightly, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles to a blender jar; add tomatoes and their juice to blender jar.
- Add 2/3 of the onion and all the garlic to the pot. Cook, stirring frequently, over medium heat until golden, about 7 minutes. Transfer remaining onion to a strainer, and rinse under cold water; reserve for garnish. Using the same slotted spoon, transfer onions and garlic to blender; process until smooth.
- Set a medium-mesh strainer over pot; using a wooden spoon, press tomato mixture through. Return pot to medium-high heat; cook, stirring frequently, until reduced and thick, about 6 minutes. Add broth, potatoes and epazote, if using; when mixture comes to a boil, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Season with salt.
- Just before serving, increase heat to medium-high; add mussels and fish. Boil briskly until shells have opened, about 4 minutes.
- To serve, ladle into large bowls. Sprinkle generously with cilantro and reserved onion. Serve immediately with limes.
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