MEXICAN FISH SOUP
This is a delicate fish soup that is slightly stew-like. I discovered this soup while eating in a Mexican restaurant in Chicago. I believe I've "hooked" the recipe or pretty close. Please NOTE: I use Snow's brand of clam juice - it's not too salty. If you use another brand you may have to omit the salt in the recipe.*
Provided by Kathy228
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, mix clam juice and carrots.
- Simmer 'til carrots are crunchy-tender.
- Meanwhile in a large saucepan, fry onions in oil 'til transparent.
- Add the seasonings and optional salt - and fry another 4 minutes.
- Stir the clam juice and carrots into the onions and simmer 5 minutes.
- Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
- Add water if needed and adjust seasonings.
- Garnish with cilantro leaves or parsley and serve.
- Salsa and hot sauce can be present on the table.
MEXICAN FISH STEW
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
- Per serving: Calories 381
- Fat 10 g (Saturated 2 g)
- Cholesterol 85 mg
- Sodium 333 mg
- Carbohydrate 36 g
- Fiber 5 g
- Protein 39 g
Nutrition Facts : Calories 381 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 333 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 39 grams
RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)
Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we've also seen shrimp and octopus, or just fish). It could also be adapted to become a "Caldo de Pollo" by substituting chicken!
Provided by lecole54
Categories Chowders
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
- Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
- Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
- Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.
SPICY FISH SOUP
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Provided by CHEFETTE
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g
FISH SOUP GUADALAJARA-STYLE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 843 milligrams, Sugar 2 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
CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
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.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
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