Whole Fish Soup Ii Recipes

FISH FILLET SOUP II

Steps:

• 1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions. 2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat. 3. Bring stock to a boil. Add onion, salt and remaining soy sauce then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions. VARIATIONS: * In step 3, add with fish, half a head of lettuce, cut in strips. * In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish. * In step 3, omit onion, salt and soy sauce add 3 dried black mushrooms (soaked), shredded 1/4 pound peastarch noodles (soaked) 1 piece dried tangerine peel (soaked) and 1 teaspoon fresh ginger root, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3.

FISH SOUP

Steps:

• In a stockpot, combine the fish stock and the water. Add the bay leaves, oregano, 1 teaspoon of the black pepper, red pepper, onion, carrot and tomatoes. Bring to a boil and cook over medium-low heat until the vegetables are very soft, about 35 minutes. Strain the stock, pressing the vegetables firmly to extract all the juices.
• Return the strained stock to the pot and add the fish. Cook the fish at a slow simmer until the flesh flakes easily. (Boneless fillets will cook very quickly, in two or three minutes, depending on the thickness. A whole fish may take as much as 25 to 30 minutes.) Remove the fish when done and, if using a whole fish or fish steaks, discard skin and bones. Set the flesh aside in a bowl, drizzling one or two tablespoons of oil over the top to keep it from drying out.
• Add the potato cubes to the stock and cook for 10 minutes or so, or until the potato pieces are tender. Using a slotted spoon, remove and pile the potatoes on top of the fish pieces. Drizzle another tablespoon or two of oil over the top of the potatoes.
• Add rice to the fish stock and cook gently for 45 minutes. The rice should disintegrate into the stock and give it a slightly gelatinous consistency. The recipe may be made ahead of time up to this point and refrigerated if necessary.
• When ready to serve, add the fish and potatoes to the stock and return it to a slow simmer. In a bowl, beat together the eggs and lemon juice until thoroughly mixed. Slowly beat a ladleful of hot stock into the egg mixture, and continue adding la dlefuls one by one, beating constantly, until the egg mixture is close to the temperature of the simmering stock. Carefully stir the hot-egg mixture into the stock. Continue to cook for a few minutes, stirring constantly, until the stock has thickened slightly. Do not let the stock boil or the eggs will scramble.
• When the soup is thickened, remove it from the heat and stir in the hot pepper flakes as well as the salt and black pepper, if desired. Serve immediately, garnished with a little chopped green parsley.

HEARTY FISH SOUP

Steps:

• In a large saucepan coated with cooking spray, saute shallots and garlic until tender. Add the tomatoes, broth, mixed vegetables, hash browns, seafood seasoning, sugar, allspice, cayenne and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. , Add halibut; simmer 2-3 minutes longer or until fish turns opaque. Just before serving, discard bay leaves.

FISH SOUP

Steps:

• Shell the shrimp and put the shells in a stockpot. Put the shrimp in a mound on a large plate. Slice the squid and place in a mound next to the shrimp. Cut the remaining fish into one-and-a-half-inch chunks and put any bones into the stockpot. Squeeze lemon juice onto the fish and set aside.
• Add the parsley to the stockpot with any fish heads and other bones. Add five cups water and simmer gently uncovered for 30 minutes.
• Heat the olive oil in a large skillet and soften the leek with the carrots and the garlic. Add the tomatoes with the saffron and white wine. Cook gently for five minutes, turn heat down to very low, cover and simmer while the broth is cooking.
• Meanwhile, make the rouille. Put the bread and mayonnaise into the bowl of a food processor. Add the mayonnaise, paprika and cayenne. Slowly add the oil and process until you have a thick puree. Season to taste and place in a small bowl.
• Drain the fish broth and reserve. Put the broth into a pot that you can carry to the table and add the leek tomato mixture. Simmer for five minutes.
• Just before serving add the fish to the broth. First add the squid, cook for five minutes, then add the white fish, cook for two minutes, then add the shrimp and cook for two minutes. Bring to the table and serve the rouille separately.

WHOLE FISH SOUP II

Steps:

• 1. Have fish cleaned and left whole. Make three light gashes in each side. Dry thoroughly with paper toweling dust lightly with cornstarch. Cut scallion stalk in 1-inch sections. Mince ginger root. 2. Heat oil. Add scallion and ginger and brown lightly. Remove and set aside. Heat remaining oil to smoking hot. Add fish and brown quickly on both sides. 3. Return scallion and ginger to pan with fish and add stock. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. 4. Add sherry, vinegar, soy sauce and sesame oil. Simmer, covered, 10 minutes more. 5. Meanwhile, chop Chinese parsley, and mince remaining scallions. Then arrange in a long, deep serving bowl, with fish on top. Pour soup over and serve. VARIATION: * In step 2, instead of pan-frying, deep-fry fish to light golden and drain on paper toweling. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.