Heirloom Tomato Fish Soup Recipes

FISH AND TOMATO SOUP

Fish and Tomato Soup image

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

Ingredients

1 tablespoon olive or vegetable oil
1 teaspoon finely chopped garlic
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 tablespoon chopped fresh parsley
1 dried bay leaf
2 cans (28 ounces each) Italian-style plum tomatoes, undrained
2 cans (14 ounces each) vegetable or chicken broth
1 cup dry white wine or vegetable broth
1 1/2 pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
Grated lemon peel, if desired

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

COLD HEIRLOOM TOMATO SOUP WITH TROPICAL LOBSTER RELISH

Cold Heirloom Tomato Soup with Tropical Lobster Relish image

Provided by Emeril Lagasse

Categories appetizer

Time 3h20m

Yield 2 quarts, about 8 servings

Number Of Ingredients 25

Ingredients

1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tablespoons thinly sliced garlic
2 bay leaves
4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
1 tablespoon plus 1/4 teaspoon salt
1/2 teaspoon thyme leaves
4 cups water
2 cups chicken stock
1 tablespoons lemon juice
Hot sauce
1/2 pound lobster meat, picked over for cartilage, tails chopped and claw meat left whole
1/2 cup finely diced mango
1/2 cup finely diced papaya
1/2 cup finely diced pineapple
1 lime, juiced
1 lemon, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped scallions
1 teaspoon chopped fresh chives
Pinch freshly ground black pepper
8 tablespoons creme fraiche, for garnish
Basil sprigs, for garnish

Steps:

In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup.
While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.
When ready to serve, ladle the soup into individual bowls. Float some of the lobster claw meat in the center of the soup and divide the remaining lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.

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