For the fish stock, place all ingredients in
0 minutes.
Add the fish and shrimp and simmer, uncovered
Cook and stir onion, garlic and thyme in oil in Dutch oven until onion is tender.
Add broth, crushed red pepper, water, potatoes and carrots.
Heat to boiling.
Reduce heat, cover and simmer for 5 minutes.
Add fish and green pepper.
Heat to boiling; reduce heat, cover and simmer until fish flakes easily with fork, about 5 minutes.
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.
dd salt if necessary.
FISH SOUP:.
Heat the oil on
live oil. Use a large soup pot!
Cut the bell
reen fennel fronds.
Cut fish in bite sized pieces.
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.
ender) stirring occasionally.
Add fish and cook for 5-7
Put fish in a microwave dish.
Mix soup, apple juice and curry powder.
Pour over fish. Microwave six to eight minutes on High. Fish will flake when done.
May also be baked for 15 to 20 minutes in 350\u00b0 oven.
In Dutch oven, saute onions, celery and carrots in butter for 5 minutes.
Add fish, cover and cook 15 to 20 minutes, stirring frequently until fish flakes.
Add soup, milk and half and half. Simmer 20 minutes on medium-low heat after fish is cooked.
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
Cut the vegetables for the soup into pieces (tomatoes, onion, carrot,
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.
Cover.
Cook 15 to 30 minutes, or until shrimp are opaque.
Remove and discard bay leaves.
Serve.
Variation: If you prefer a heartier soup, add more fish.
Add white fish or cod to slow cooker 45 minutes before serving.
In a large saucepan, heat water, rice, dried mixed herbs, peas and salt and pepper to taste to a boil over medium high heat.
Reduce heat and simmer for 15 minutes before adding fish.
Meanwhile, combine tomato paste, corn starch and water; add to soup and season with salt, paprika, and garlic salt.
Let simmer an additional 15 minutes; garnish with fresh parsley.