Dalmatian Clear Fish Soup Recipes

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MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Yield 6

Number Of Ingredients 16

1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 ½ ounces canned mushrooms
¼ cup sliced black olives
½ cup orange juice
½ cup dry white wine
2 bay leaves
1 teaspoon dried basil
¼ teaspoon fennel seed, crushed
⅛ teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed

Steps:

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 11.9 g, Cholesterol 150.8 mg, Fat 3 g, Fiber 2.2 g, Protein 31.3 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 6.9 g

CARIBBEAN FISH SOUP



Caribbean Fish Soup image

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h5m

Yield 8

Number Of Ingredients 15

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

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.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g

DALMATIAN CLEAR FISH SOUP



Dalmatian Clear Fish Soup image

A clear fresh broth that is excellent for all seasons. This is a traditional Dalmatian table staple and common through out Croatia.

Provided by Solaris A

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 liter water
400 g white fish (bream etc)
1 tablespoon olive oil
1 tomatoes
2 tablespoons lemon juice
1 teaspoon whole black peppercorn
2 vegetable bouillon cubes (Podravka brand if possible) or 2 teaspoons Vegeta (Podravka brand if possible)
50 g rice
1 tablespoon chopped parsley
4 medium sized bay leaves

Steps:

  • In cold water, place the cleaned fish cut into chunks, add oil, tomato sliced in half, lemon juice, bay leaves and peppercorns. When the soup boils, add the vegetable stock cubes and cook for about 20 minutes.
  • At the same time cook 1/2 cup of your prefered white rice. Once done strain and set aside.
  • Remove cooked fish out of the soup then strain the soup. Clean the fish of bones and place pieces of fish back into the soup add olive oil and stir before serving.
  • You can add the rice directly to the soup or place the rice in the bowl and add the soup over the top. I suggest the later because the soup alone you can freeze or refrigerate but the rice does not keep consistency and does sour.
  • You can use frozen fish fillets too but fresh fish is best.

Nutrition Facts : Calories 125.3, Fat 3.6, SaturatedFat 0.5, Sodium 10, Carbohydrate 21.2, Fiber 0.8, Sugar 1, Protein 1.9

CROATIAN DALMATIAN VEGETABLE SOUP



Croatian Dalmatian Vegetable Soup image

This soup is very similar to Italian "Minestrone" soup. There may be some variations in ingredients, but "the basic plot" is the same. This is the way I have learned it in Dalmatia. It may be full meal because it is like stew. You may not include all ingredients I have mentioned; this is the "full house".

Provided by nitko

Categories     Chowders

Time 1h20m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 20

150 g carrots
100 g onions
80 g parsley roots
50 g celery root
200 g green peas
100 g French beans
50 g tomato puree
30 g barley
50 g beans
100 g bacon (pancetta, dried, smoked)
1 garlic clove
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons oregano
1 teaspoon marjoram
1 tablespoon fresh parsley leaves (minced)
100 g pasta (really small Penne Rigate or similar)
80 g parmesan cheese (grated)
1 liter water (or more)

Steps:

  • Soak beans and barley over night and cook the next day until soft.
  • Slice carrots, parsley and celery roots into small cubes, and finely mince onion and garlic. Cut pancetta into small cubes.
  • Cook French beans and green peas for 10-15 minutes drain and put aside.
  • Put olive oil into pot, add onion, carrot, parsley root, celery root and sauté it until soft. Add pancetta and garlic and sauté for 5 minutes.
  • Add some water, French beans, green peas, barley, beans and tomato. Stir and cook 5 minutes, add whole water. It may be more than 1 liter, depends how much soup you want and how dense you want it to be.
  • Season with salt and pepper and half amount of oregano. Cook about 45 minutes or until all vegetables are soft.
  • Twenty minutes before end add penne and cook until pasta is done. Before serving add majoran and oregano, taste and add salt if necessary. Serve with grated parmesan over the soup.

Nutrition Facts : Calories 490.3, Fat 23, SaturatedFat 7.1, Cholesterol 27.7, Sodium 1396.1, Carbohydrate 52.4, Fiber 12.4, Sugar 7.9, Protein 19.9

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