FISH SOUP
Ms. Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups. Here, fish and shellfish are briefly cooked in a saffron-flavored broth. Don't be intimidated. This recipe is extremely simple, and once you've gathered all of the ingredients (perhaps the most time-consuming of all the tasks), it can be put together in about an hour. It can also be made in advance, with the fish cooked in the broth at the last minute. Serve it with our version of rouille (a thick garlicky sauce stirred in after the soup is served) that uses a couple of tablespoons of commercial mayonnaise instead of egg yolks.
Provided by Moira Hodgson
Categories times classics, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Shell the shrimp and put the shells in a stockpot. Put the shrimp in a mound on a large plate. Slice the squid and place in a mound next to the shrimp. Cut the remaining fish into one-and-a-half-inch chunks and put any bones into the stockpot. Squeeze lemon juice onto the fish and set aside.
- Add the parsley to the stockpot with any fish heads and other bones. Add five cups water and simmer gently uncovered for 30 minutes.
- Heat the olive oil in a large skillet and soften the leek with the carrots and the garlic. Add the tomatoes with the saffron and white wine. Cook gently for five minutes, turn heat down to very low, cover and simmer while the broth is cooking.
- Meanwhile, make the rouille. Put the bread and mayonnaise into the bowl of a food processor. Add the mayonnaise, paprika and cayenne. Slowly add the oil and process until you have a thick puree. Season to taste and place in a small bowl.
- Drain the fish broth and reserve. Put the broth into a pot that you can carry to the table and add the leek tomato mixture. Simmer for five minutes.
- Just before serving add the fish to the broth. First add the squid, cook for five minutes, then add the white fish, cook for two minutes, then add the shrimp and cook for two minutes. Bring to the table and serve the rouille separately.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 32 grams, Carbohydrate 31 grams, Fat 40 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 1252 milligrams, Sugar 8 grams, TransFat 0 grams
MEDITERRANEAN FISH SOUP
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
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
FISH SOUP
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 39
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
THE DUCHESS OF DEVONSHIRE'S BEEF BOURGUIGNON
Provided by Meredith Etherington-Smith
Categories dinner, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Pat stewing beef dry. Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary. Remove meat with a slotted spoon as it cooks.
- Add carrot and onion to drippings in the pan and sauté until golden. Add the garlic, salt and pepper and sauté for 1 minute. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Add meat and mix well. Stir in wine gradually until flour is blended. Add bouquet garni and heat to boiling. Cover and bake 1 1/2 to 2 hours, until meat is tender, lowering heat to 300 degrees after 1 hour and adding a little water if the liquid is below the level of the meat.
- While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute. Drain and rinse with cold water. Snip tops of onions with kitchen scissors, pull back skins and trim them off at roots. Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter. Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated and the onions are coated with a caramelized glaze, for about 45 minutes. Set aside.
- While onions cook, cut bacon crosswise into 1/4-inch wide pieces. Fry in a skillet over medium heat until browned and crisp. Remove bacon to a bowl and brown mushrooms on both sides in drippings. Add mushrooms to bacon and set aside.
- When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan. If cooking liquid is thin, boil it until it thickens to a coating consistency. Return the stew to the pan and adjust seasoning. Add onions, bacon and mushrooms and pour on liquid. Heat through. Serve with the potatoes or noodles.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 932 milligrams, Sugar 15 grams, TransFat 1 gram
DUCHESS SOUP
My sister got this recipe years ago when she took a cooking class. It is fit to serve to a Duchess! It is delicious!
Provided by Verelucky
Categories Cheese
Time 45m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut veggies into chunks and saute in the 1 tablespoon of butter.
- In large soup pan, heat milk to a weak boil.
- Thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour.
- Blend in cheese, stirring constantly.
- Add chicken broth and sauteed veggies.
- Simmer 20 minutes.
- Great served with French bread!
Nutrition Facts : Calories 387.6, Fat 21.8, SaturatedFat 11.7, Cholesterol 64.2, Sodium 957.9, Carbohydrate 25.4, Fiber 1.1, Sugar 9.6, Protein 21.9
FISH SOUP, DUCHESS OF DEVONSHIRE
This recipe is from Deborah, the dowager duchess of Devonshire. She is the youngest of the famous Mitford sisters. She once had tea with Hitler when visiting her sister, Unity, in Germany, but as she does not speak German she could not understand anything he said. She is now 89 and in her old age has become an Elvis Presley fan, having been to Graceland at least twice. When asked if she would rather have tea with Hitler or Elvis so replied "Elvis of course". Her home at Chatsworth is filled with Elvis memorabilia.
Provided by Dan-Amer 1
Categories European
Time 2h20m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Take 2 of the haddocks, fillet them, and lay aside the fillets.
- Take the other haddock and the bones, head, etc. of the other two and add to quart water along with the onion and the bunch of savory herbs and boil to make a stock for two hours.
- Skim and strain the stock.
- Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat.
- Season with the black pepper & the cayenne.
- Add the fillets and cook until fish is done.
- Just before serving add the beaten egg.
Nutrition Facts : Calories 872.3, Fat 32.5, SaturatedFat 16.9, Cholesterol 614.6, Sodium 570.9, Carbohydrate 20, Fiber 1.9, Sugar 5.2, Protein 119
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