Spanish Fish Soup With Orange Recipes

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SPANISH FISH SOUP WITH ORANGE



Spanish Fish Soup With Orange image

My sister's life is crazy right now as she completes her medical residency. She came out for the weekend and we tried this. I was pleased. Very good soup!

Provided by loveleesmile

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets, whole but cleaned
5 cups water
4 oranges, juice of
2 lemons, juice of
2 tablespoons olive oil
5 garlic cloves, unpeeled
1 large onion, finely chopped
1 tomatoes, peeled, seeded and chopped
4 small potatoes, cut into rounds
1 teaspoon paprika
salt and pepper
2 tablespoons fresh parsley

Steps:

  • Fillet the fish and cut each fillet into three, reserving all the trimmings. Put the fillets on a plate, sprinkle with salt and chill. Put the trimmings in a pan, add the water and a spiral of orange rind.
  • Bring to a simmer, skim, cover and cook gently for 30 minutes.
  • Heat the oil on high in a large flameproof casserole. Smash the garlic cloves with the flat of knife and fry until they are colored. Discard them and turn down the heat. Fry the onion gently until it is softened, adding the tomato halfway through.
  • Strain in the hot fish stock (and orange spiral, optional) and bring back to boil. Add the potatoes to the pan and cook for an additional 5 minutes.
  • Add the fish pieces to the soup, be careful not to let it boil. Cook for about 15 minutes. Add the squeezed orange juice and lemon juice, and the paprika with salt and pepper to taste.
  • Serve in bowls, garnish with parsley.

Nutrition Facts : Calories 468.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 152.3, Sodium 185.6, Carbohydrate 47.3, Fiber 5.2, Sugar 11.6, Protein 46.8

CALDO DE PESCADO (SPANISH FISH SOUP)



Caldo de Pescado (Spanish Fish Soup) image

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

1 teaspoon olive oil
2 medium onions, peeled and cut into 1/2-inch dice
2 cloves garlic, coarsely chopped
4 cups fish stock or water
1 cup dry white wine
2 bay leaves
1 1/2 teaspoons ground cumin
4 medium new potatoes, peeled and cut into 1-inch chunks
4 whole canned tomatoes, drained, seeded, and cut into 1/2-inch dice
Generous pinch saffron
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large red bell peppers, seeded and sliced into thin strips
2 pounds monkfish or other firm fish, any membrane removed, cut into 1-inch pieces
1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped

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

SPANISH FISH SOUP



Spanish Fish Soup image

This fragrant fish soup from Catalonia is almost a meal in itself. Just add a loaf of bread and a green salad for a hearty supper. From Good Food Magazine, March 1986.

Provided by JackieOhNo

Categories     Spanish

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

4 medium red bell peppers
4 ounces bacon, diced
2 medium onions, chopped
4 garlic cloves, minced
1/3 cup finely chopped fresh parsley
1 strip orange zest (about 2 inches long)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 lb boiling potato, peeled, diced
3 (8 ounce) bottles clam juice or 3 cups fish stock
2 cups dry white wine
2 egg yolks
1 tablespoon fresh lemon juice (or to taste)
5 tablespoons olive oil
2 lbs thick non-oily fish fillets, cut into 1-inch chunks (such as cod, haddock, or scrod)
1 lb shrimp, peeled but tails intact, deveined (or a combination of shrimp and scallops) or 1 lb scallops (or a combination of shrimp and scallops)
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper

Steps:

  • Heat broiler. Place peppers on foil-lined baking sheet and broil 6 inches from heat, turning occasionally, until black and blistered on all sides, 15-20 minutes. Peel peppers and remove stems and seeds; cut into 1-inch dice, reserving juices.
  • Saute bacon in large casserole over medium heat until golden, about 8 minutes. Drain bacon. Pour off all but 2 T. fat from pan. Add onions to fat and saute until softened, about 5 minutes. Add garlic, two-thirds of the roasted peppers with juice, 1 T. parsley, the orange zest, thyme, and bay leaf. Saute 2 minutes.
  • Add potatoes, clam juice, and wine to casserole. Boil gently uncovered until potatoes are tender, about 15 minutes.
  • Process remaining red pepper, a few pieces cooked potato, the egg yolks, and lemon juice in blender or food processor until smooth. While machine is running, add oil in thin steady stream to make mayonnaise.
  • Heat soup to boiling. Remove and discard orange zest and bay leaf. Add fish to soup. Add a little water if necessary to cover ingredients. Reduce heat and simmer covered until fish is not quite cooked through, about 5 minutes. Add shrimp and reserved bacon and simmer just until shrimp are opaque, about 5 minutes.
  • Stir large spoonful of hot soup into mayonnaise and stir mixture back into soup. Gently heat, stirring occasionally, until slightly thickened, but do not allow to boil. Add all but 1 t. remaining parsley and the cayenne. Season to taste with lemon juice, salt, and pepper. Ladle soup into wide bowls and sprinkle remaining parsley over servings.

Nutrition Facts : Calories 643.6, Fat 23.8, SaturatedFat 5.3, Cholesterol 246.6, Sodium 1130.2, Carbohydrate 40, Fiber 4.3, Sugar 10.2, Protein 51.4

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