Venetian Fish Soup Recipes

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VENETIAN FISH SOUP



Venetian Fish Soup image

Make and share this Venetian Fish Soup recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb large shrimp, shells removed and reserved
2 cups water
3 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
1 fennel bulb, chopped
2 celery ribs, chopped
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups bottled clam juice
2 1/2 cups canned crushed tomatoes in puree (from a 28-ounce can)
1/4 teaspoon dried red pepper flakes
5 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt, depending on the saltiness of the clam juice (or more)
2 bay leaves
2 lbs moderately firm white fish fillets, such as cod, halibut, ocean perch, orange roughy, pollack, red snapper (use a mixture of 2 or 3 kinds) or 2 lbs tilapia fillets, cut into 1-by-1-inch pieces
1/8 teaspoon fresh ground black pepper

Steps:

  • Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
  • In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
  • Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
  • Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
  • Remove the bay leaves.
  • Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
  • Simmer until the fish and shrimp are just done, about 2 minutes.

Nutrition Facts : Calories 449.1, Fat 14.5, SaturatedFat 2.2, Cholesterol 245, Sodium 1357.5, Carbohydrate 16.9, Fiber 4.1, Sugar 4.5, Protein 56.2

VENETIAN SEAFOOD STEW



Venetian Seafood Stew image

Provided by Molly O'Neill

Categories     dinner, main course

Time 50m

Yield 6 servings

Number Of Ingredients 15

2 1/4 pounds cranberry beans (about 4 cups), shelled and washed
8 cups fish stock
2 teaspoons salt
1 fresh bay leaf
5 tablespoons extra-virgin olive oil
12 mussels
1 pound cockles, littleneck clams or Manila clams
1/4 bulb fresh fennel, sliced
4 small carrots
1 cup dry white wine
1 pound jumbo shrimp, shelled and deveined
1 pound filleted salmon, cut into 2-inch chunks
1 pound filleted sea bass or red snapper, cut into 2-inch chunks
6 scallions, trimmed to 3-inch lengths
Salt and freshly ground black pepper to taste

Steps:

  • Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Discard the bay leaf.
  • Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
  • Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl. Cover. Add the remaining fish stock to the pot along with the fennel, carrots and wine. Bring to a simmer and add the shrimp.
  • Cook about 2 minutes, until the shrimp turn pink. Transfer them to a dish and cover. Add the salmon and sea bass fillets to the pot, cook about 2 minutes, turn the pieces of fish over and return the mussels, cockles or clams and shrimp to the pot. Add the scallions and season with salt and pepper. Add the beans; bring to a simmer. Stir in the remaining olive oil and serve in bowls.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 18 grams, Carbohydrate 39 grams, Fat 28 grams, Fiber 13 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 2155 milligrams, Sugar 3 grams, TransFat 0 grams

CARIBBEAN FISH SOUP



Caribbean Fish Soup image

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

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

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

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

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

1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 ½ ounces canned mushrooms
¼ cup sliced black olives
½ cup orange juice
½ cup dry white wine
2 bay leaves
1 teaspoon dried basil
¼ teaspoon fennel seed, crushed
⅛ teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed

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

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  • Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
  • In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves. Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
  • Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer until the fish and shrimp are just done, about 2 minutes.
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