Brittany Mixed Fish Soup Recipes

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BRITTANY MIXED FISH SOUP



Brittany Mixed Fish Soup image

Make and share this Brittany Mixed Fish Soup recipe from Food.com.

Provided by Kasha

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs mixed fish, cleaned (Flounder, mackerel, cod, or haddock)
1 teaspoon dried thyme
2 large onions, peeled, sliced thin
1/2 teaspoon dried marjoram
1 clove garlic, crushed
4 sprigs parsley
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons salt
6 medium potatoes, peeled,in 1/4s
1/2 teaspoon pepper
10 cups water
French bread (crusty)
2 medium bay leaves

Steps:

  • Cut fish into chunks of equal size.
  • Saute onions and garlic in heated butter or margarine in a large kettle until tender.
  • Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper.
  • Bring to a boil.
  • Add prepared fish and lower heat to moderate.
  • Cook, covered, about 25 minutes, until fish and potatoes are tender.
  • Remove and discard bay leaves.
  • Put slices of bread in wide soup plates.
  • Ladle broth over bread.
  • Serve fish and potatoes separately on a platter.

Nutrition Facts : Calories 177.9, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 639.9, Carbohydrate 31.8, Fiber 4.3, Sugar 2.9, Protein 3.8

CREAMY NORWEGIAN FISH SOUP



Creamy Norwegian Fish Soup image

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

Provided by PetsRus

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 tablespoons butter
2 1/2 tablespoons plain flour
4 -5 cups fish stock or 4 cups vegetable stock
1 medium carrot, finely chopped in strips
1 -2 cup leek, finely chopped in strips
1 -2 potato, peeled and cut into small cubes (optional)
1 (14 ounce) can chopped tomatoes (optional)
12 peeled raw shrimp (approx)
12 mussels (approx) or 12 small scallops (approx)
4 -6 ounces catfish (or fish of your own choice)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
salt and pepper
2 tablespoons sour cream (optional)
2 teaspoons lumpfish caviar (optional)

Steps:

  • Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
  • Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
  • Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
  • Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
  • Simmer for another 5 minutes, or until the fish and shellfish are tender.
  • Add the parsley and salt and pepper to taste.
  • Serve garnished with sour cream and the lumpfish caviar.

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