Boiled Fish Soup Recipes

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

FISH SOUP

Steps:

• In a stockpot, combine the fish stock and the water. Add the bay leaves, oregano, 1 teaspoon of the black pepper, red pepper, onion, carrot and tomatoes. Bring to a boil and cook over medium-low heat until the vegetables are very soft, about 35 minutes. Strain the stock, pressing the vegetables firmly to extract all the juices.
• Return the strained stock to the pot and add the fish. Cook the fish at a slow simmer until the flesh flakes easily. (Boneless fillets will cook very quickly, in two or three minutes, depending on the thickness. A whole fish may take as much as 25 to 30 minutes.) Remove the fish when done and, if using a whole fish or fish steaks, discard skin and bones. Set the flesh aside in a bowl, drizzling one or two tablespoons of oil over the top to keep it from drying out.
• Add the potato cubes to the stock and cook for 10 minutes or so, or until the potato pieces are tender. Using a slotted spoon, remove and pile the potatoes on top of the fish pieces. Drizzle another tablespoon or two of oil over the top of the potatoes.
• Add rice to the fish stock and cook gently for 45 minutes. The rice should disintegrate into the stock and give it a slightly gelatinous consistency. The recipe may be made ahead of time up to this point and refrigerated if necessary.
• When ready to serve, add the fish and potatoes to the stock and return it to a slow simmer. In a bowl, beat together the eggs and lemon juice until thoroughly mixed. Slowly beat a ladleful of hot stock into the egg mixture, and continue adding la dlefuls one by one, beating constantly, until the egg mixture is close to the temperature of the simmering stock. Carefully stir the hot-egg mixture into the stock. Continue to cook for a few minutes, stirring constantly, until the stock has thickened slightly. Do not let the stock boil or the eggs will scramble.
• When the soup is thickened, remove it from the heat and stir in the hot pepper flakes as well as the salt and black pepper, if desired. Serve immediately, garnished with a little chopped green parsley.

BAHAMIAN BOILED FISH

Steps:

• Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
• Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary).
• Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
• Taste and adjust for salt and pepper. Serve hot.

HEARTY FISH SOUP

Steps:

• In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. , Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves.

CROATIAN BOILED FISH (AND SOUP)

Steps:

• Use large pot with low rim and add water. Put onion, garlic, bay leaves, pepper (use whole black pepper berries) and cook 20 minutes until onion is soft (you can crush garlic).
• In the meantime clean the fish (do not chop the fish; it must stay in one piece). Add salt, vinegar, olive oil and fish in boiling water and cook for about 5 to 20 minutes (it depends how large fish is).
• To serve, take out the fish and put it on a plate with cooked potato. Cover with additional olive oil and eat it.
• For the soup: cook rice, filter the water, and add parsley and olive oil and you have a soup.

FISH SOUP

Steps:

• Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
• Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
• Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
• Preheat the oven to 350 degrees F.
• Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
• Toast the croutons in the oven until golden, and then brush with rouille.
• Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
• Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
• Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
• In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
• Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
• Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
• Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
• Yield: 1 quart
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
• Yield: 1 1/2 cups
• Prep Time: 10 minutes

FISH MAW SOUP

Steps:

• Soak fish maw in warm water for 2 hours.
• Place fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water.
• Cut the maw into 1/2 inch diced pieces, discarding any hard pieces.
• Heat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes.
• While soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve.

FISH SOUP, CARIBBEAN-STYLE

Steps:

• Wash the fish well to remove any traces of blood. Allow to marinate in the bain Antillais (see above) for one to two hours.
• Heat the oil in a stock pot. Quickly saute all the fish, bones and head (except fillets - reserve them in marinade until the end of the recipe). Add the carrots, leeks, giraumon, igname, turnips and tomatoes. Stir to coat with oil. Add two cups of water and the scallions, thyme, garlic, bay leaf and jalapenos. Simmer over medium heat until the fish is completely cooked and beginning to shred and the vegetables can be easily pierced with the tip of a knife. Strain the soup through a fine mesh. Put the vegetables and fish through a food mill with the fine grill in place. There should be three cups of puree and three cups of liquid (if not, add additional water). Add one cup of liquid to the puree. Stir the tomato concasse and white wine into the puree-liquid mixture. Season to taste with salt and pepper.
• Pour the remaining liquid into a small saucepan. Bring quickly to a boil. Remove from the heat and add the reserved fish fillets. Cover and allow to steep for five minutes, or until just done. Meanwhile, heat the puree-liquid and ladle into bowls. Divide the fish between six bowls and serve immediately with crusty French bread.