Umbrian Fish Soup Recipes

UMBRIAN FISH SOUP

Steps:

• Make soup:
• Pat fish dry and sprinkle with 1/2 teaspoon salt.
• Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
• Make toasts while fish cooks:
• Preheat broiler.
• Cut 18 (1/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.
• Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup

CARIBBEAN FISH SOUP

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.

NONA'S UMBRIAN LENTIL SOUP

Steps:

• Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
• Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
• Stir in the lentils and broth.
• Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
• Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
• Season with salt and pepper before serving.

MOROCCAN FISH SOUP

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.