For the fish stock, place all ingredients in
0 minutes.
Add the fish and shrimp and simmer, uncovered
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
Spread butter on bottom of shallow 2-quart baking dish.
Add spinach and cover with fish fillets.
Season lightly with salt, pepper and lemon juice.
Add onion and spread soup on top. Arrange tomato slices on top of soup and sprinkle with oregano. Bake in preheated 350\u00b0 oven for 35 minutes.
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.
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.
combine stock, carrots, parsnips and fish. Bring to a boil over
o medium and simmer until fish is cooked through, about 5
Reduce heat and add whole fish; cook, covered, for 20 minutes
emove the fillets from the fish (or have your fishmonger do