Fish Soup Guadalajara Style 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.

CALDO DE PESCADO (SPANISH FISH SOUP)

Steps:

• In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
• Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
• Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

FISH SOUP GUADALAJARA-STYLE

Steps:

• Pull off and discard the stringy beards from the mussels. Scrub the mussels as necessary and drain them well. Set aside.
• Shell and devein the shrimp. Reserve both the shrimp and the shells. Cut each shrimp into three pieces. Set aside.
• Cut the tomatoes into small cubes. There should be about two cups. Set aside.
• Peel the potato and cut it into one-quarter-inch cubes. There should be about one and one-half cups. Cover with cold water and set aside.
• Put the mussels and shrimp shells in a kettle and add the four cups of water. Bring to the boil and cook one minute or until the mussels open. Drain well, reserving both the broth and the mussels and discarding the shrimp and mussel shells. Strain the broth through a fine sieve. There should be about five cups. Set aside.
• Heat the oil in a kettle and add the onions and garlic. Cook briefly, stirring, until onions are wilted. Add the celery and cook, stirring, one minute.
• Add the tomatoes and cook, stirring, about three minutes. Add the reserved broth, salt and pepper and bring to the boil. Cook 10 minutes.
• Drain the potato cubes and add them. Cook 10 minutes or until potatoes are tender.
• Add the shrimp and reserved mussels and cook about 10 seconds. Remove from the heat and serve immediately.
• To serve, spoon one or two tablespoons of the salsa cruda with avocado in each of six or eight hot soup bowls or, preferably, earthenware mugs and fill the bowls or mugs with soup. Sprinkle cilantro over all. The remaining salsa cruda with avocado may be added according to individual appetite.

FISH-SOUP AVGOLEMONO

Steps:

• Heat oil in a large saucepan or small pot over medium. Add onion and celery, season with salt, and cook, stirring occasionally, until onion is translucent but not developing color, about 5 minutes. Add garlic; cook 1 minute more. Add broth, 2 cups water, lemon zest, and rice. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, 15 to 18 minutes. Remove from heat.
• In a blender, purée egg, yolks, and lemon juice until pale and doubled in volume, 2 to 3 minutes. Reduce speed to lowest setting; remove feed-tube cap from lid. Slowly and carefully ladle about 2 cups of soup into blender (be sure to include a combination of broth and rice). Return cap to blender lid, increase speed to high, and blend until very smooth and frothy.
• Generously season fish with salt and pepper. Add to soup and simmer over medium-low heat just until fish is cooked through, about 5 minutes. Stir egg mixture into soup, breaking up fish into bite-size pieces. Season and add more lemon juice to taste, 1 teaspoon at a time. Serve topped with herbs and a drizzle of oil.

ALGERIAN FISH SOUP

Steps:

• Dice the onions and let them get golden in the olive oil. Use a large soup pot!
• Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.
• Put the vegetables in the pot and let it get some colour.
• Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.
• Add the bay leaves, lemon rind and the spices.
• Let it simmer on low heat for about 20 minutes, until vegetables are soft.
• Cut the fish fillets in cubes and add them to the soup.
• Let it simmer for another 15 minutes, until the fish is done.
• Carefully puree the soup, adding some water or broth if necessary.
• Check on the seasoning and serve with slices of lemon and fresh baguette bread.
• Enjoy!

GUADALAJARA SOUP

Steps:

• Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain.
• Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat.
• Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.