FISH AND TOMATO SOUP
Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
- Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
- Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.
Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1300 mg
TOMATO SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
HEARTY FISH SOUP
Says Debbie Groff from San Antonio, Texas, "If a recipe requires lots of preparation, I usually don't make it. This chunky soup is convenient because it calls for frozen vegetables and canned tomatoes with herbs already added."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 1246mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.
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
MEDITERRANEAN FISH SOUP
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 main course servings
Number Of Ingredients 23
Steps:
- In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
- Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
- Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
- Preheat the oven to 350 degrees F.
- Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.
FISH SOUP WITH TOMATOES AND RED PEPPER-GARLIC SAUCE
Categories Soup/Stew Fish Tomato Bell Pepper Fall Spring Winter Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Make soup:
- Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
- Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
- Make rouille:
- Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
- Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
- Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
- Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.
FISH SOUP WITH TOMATOES
Make and share this Fish Soup With Tomatoes recipe from Food.com.
Provided by ellie3763
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-low heat. Add olive oil, then onion, and slowly saute onion until softened but not browned, about 15 minutes.
- Add garlic and red pepper flakes and saute for 5 minutes.
- Turn heat to medium. Add white wine and simmer for 5 minutes.
- Add clam juice. Crush tomatoes by hand into the soup, adding the remaining juices. Turn heat to low and simmer, uncovered, for 10 minutes.
- Stir in fish and parsley and simmer gently for 5-10 minutes, until fish is just cooked through.
- Season with salt & pepper to taste. Serve immediately, ladled over toasted bread, and drizzled with a little olive oil.
Nutrition Facts : Calories 330.4, Fat 12.5, SaturatedFat 1.8, Cholesterol 51, Sodium 268.9, Carbohydrate 30.2, Fiber 3.6, Sugar 7.7, Protein 21.2
PAM'S POACHED FISH SOUP
Hearty and delicious soup. You can poach cod, haddock, flounder, and salmon. I love to serve this on a cold winter day. For a stew-like consistency, simmer for longer. You can serve the stew over rice if desired.
Provided by CookinCrazyPam49
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.
- Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.
Nutrition Facts : Calories 213.1 calories, Carbohydrate 9.8 g, Cholesterol 55.3 mg, Fat 5.1 g, Fiber 1.8 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 1449.9 mg, Sugar 5.7 g
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