For the fish stock, place all ingredients in
0 minutes.
Add the fish and shrimp and simmer, uncovered
dd salt if necessary.
FISH SOUP:.
Heat the oil on
Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
o combine.
Add the fish stock, tomatoes and 2 cups
o 375 degrees.
Place fish fillets in a oven safe
Combine egg, lemon juice, onion, mustard, salt, pepper and parsely; toss with fish.
Add enough cornflake crumbs to bind together.
Shape fish into cakes.
Roll each cake in remaining cornflake crumbs to coat the OUTSIDE.
Melt butter with 1 tbsp oil in frypan.
Add fish cakes; cook until crisp and browned.
Transfer to heated platter, or keep in warm oven until ready to serve.
If desired, recipe can be doubled to feed more people.
Combine water and coconut mixture to make soup.
(Be sure to strain the ground coconut and water mix.)
Combine above ingredients into coconut milk mixture in a large pot.
Peel and boil plantains in a large pot that will hold all the ingredients together after boiling.
Once plantain are tender, mash like mashed potatoes, then set aside.
If you are using fish in this recipe, let fish cook in coconut milk mixture soup until tender. Serve hot.
Use large soup bowls to serve.
The mashed plantain are dipped into soup.
ell.
Meanwhile, for the soup, heat oil in a large
Cook noodles according to package directions and drain.
Meanwhile, for the soup, saute laksa paste in a large saucepan 2 mins over medium heat. Add fish stock, coconut milk and 5 cups water. Bring to a boil. Reduce heat and simmer 4 mins.
Stir in fish and noodles and simmer 3-5 mins, until fish is cooked. Place beansprouts in serving bowls. Using tongs, transfer noodles to bowls. Ladle in soup and top with cilantro sprigs to serve.
Add the salt. Dust the fish in a little flour. Put
Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
Divide soup among serving bowls. Sprinkle with basil.
hrimp, if frozen.
Rinse fish and shrimp; pat dry with
Combine stock, 2 tbsp oil, tomatoes, onion, garlic and saffron in a large saucepan. Bring to a boil on medium heat. Reduce heat to low and simmer gently for 15 mins, until reduced slightly and fragrant. Add potatoes and rice and simmer for 20 mins, until tender. Season to taste.
Meanwhile, heat 1/4 cup oil in a heavy-bottomed skillet on medium heat. Cook fish, turning, for 4-5 mins, until just opaque.
Ladle soup into bowls. Top with cooked fish and sprinkle with cilantro.
f the wine and the fish stock. Season with salt and
epare fish stock, which will be the base of the soup, combine
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Cut the vegetables for the soup into pieces (tomatoes, onion, carrot,