Moroccan Fish Soup Recipes
MOROCCAN FISH SOUP
My Moroccan friend does this lovely fish soup, you have to leave the shells on the shell fish, as it adds to the flavour. I normaly use clams, mussels and white fish
Provided by Jane Gib
Categories Moroccan
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, fry the onions and celery and cook gently until transparent.
- add garlic, ginger and chilli and fry for a further 2 minute.
- add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
- add potatoes and cok for 2 minute.
- add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
- add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
Nutrition Facts : Calories 216, Fat 11, SaturatedFat 1.7, Cholesterol 1.9, Sodium 325.3, Carbohydrate 23.7, Fiber 3.9, Sugar 5.8, Protein 7.6
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
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
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