collapse

Author Topic: Fish Soup Ideas?  (Read 154 times)

Offline TheKeeneroo

  • Administrator
  • Member
  • *
  • Posts: 618
  • There's definitely a fish under THIS rock....
Fish Soup Ideas?
« on: June 13, 2019, 08:39:54 AM »
I'm getting to dive on Sat (and maybe Fri night too) so I'm interested in trying to make a tasty soup. We're going to have guests, and while I don't mind a fishier flavor, it would be best to have less fishy flavors. Anyone have any solid recipes for tasty and interesting soup? Of course I wanna try and make it look cool too but flavor is more important this time around.
"The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails." - William Arthur Ward

Eric, Pacific Grove
Instagram - @thekeeneroo    Facebook - @Ekeener1
Century Free diver, Level 1 Free Dive Cert, EANx
DOTY 2018 - 3rd Place
Bring the Ling 2018 - 1st Place (=P)

Offline charlierobinton

  • Member
  • *
  • Posts: 91
Re: Fish Soup Ideas?
« Reply #1 on: June 13, 2019, 11:22:13 AM »
I love making soups and stews. They are especially well suited to thick filets of big cabs and lings. This has remained my favorite recipe, and also a hit with anyone I have served it to. The spicy sausage gives it a ton of flavor and helps subdue the fishiness for folks that aren't big fish eaters. I have done it with shrimp instead of clams, and with only fish. It is less fancy but comes out just as good either way. Serve it with some crusty sourdough bread!

Portuguese Fish and Sausage Stew with Chive Aioli
 
Ingredients
 
For the chive aioli:
   1 garlic clove
   Salt
   1 whole egg plus 1 egg yolk
   1 cup (8 fl. oz./250 ml) canola or vegetable oil
   3 Tbs. finely chopped fresh chives

Soup:
   1 lb. (500 g) littleneck clams, scrubbed
   2 Tbs. olive oil
   1/2 lb. (250 g) linguiça or spicy Italian sausage, cut into 1/2-inch (12-mm) slices
   1 yellow onion, halved and thinly sliced
   4 garlic cloves, chopped
   1 jar (5 oz./155 g) piquillo peppers, drained and quartered
   1 bay leaf
   1 tsp. smoked paprika
   Salt and freshly ground pepper
   1 bottle (8 fl. oz./250 ml) clam juice
   2 cups (16 fl. oz./500 ml) chicken broth
   1/2 lb. (250 g) small Yukon Gold potatoes, halved
   3/4 lb. (375 g) fresh cod, cut into 2-inch (5-cm) pieces
   2 Tbs. chopped fresh flat-leaf parsley
Directions
 
1. To make the chive aioli, in a food processor or blender, combine the garlic and a big pinch of salt. Pulse several times until the garlic is finely chopped. Add the whole egg and egg yolk and pulse to combine. With the motor running, slowly add a few drops of the oil, and then follow with a slow and steady stream of oil. Continue to puree until fully combined. Transfer to a bowl, stir in the chives and adjust the seasoning with salt. Set aside at room temperature.
 
2. Fill a large bowl or clean sink with cold water and add the clams so that the sand can escape. Let them sit in the water while you prepare the broth.
 
3. In a large, heavy pot over medium-high heat, warm 1 Tbs. of the oil. Add the linguiça and cook, stirring occasionally, until browned on all sides and the fat is rendered, 6 to 8 minutes. Add the onion and cook, stirring occasionally, until soft, about 6 minutes.
 
4. Add the garlic, piquillo peppers, bay leaf and paprika, and season with salt and pepper. Cook, stirring frequently, until the garlic is soft and the spices are toasted, about 2 minutes. Add the clam juice, broth and potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 12 minutes. Add the cod and clams and raise the heat to medium-high. Cover and steam until the fish is opaque throughout and the clams open, about 10 minutes.
 
5. Remove and discard the bay leaf and any unopened clams. Gently stir in the parsley.
 
6. Serve immediately, topped with a dollop of the aioli. Serves 4.

Offline ji

  • Member
  • *
  • Posts: 18
Re: Fish Soup Ideas?
« Reply #2 on: June 13, 2019, 12:13:04 PM »
This one is as easy as it gets. I made it at a Retro-Sub cook off @ Ocean Cove years ago and used Black rock fish. Thing is it helps if your a fan of Saffron...I am and usually purchase buy the ounce. I usually double or triple this recipe its that easy. 

 Saffron Fish Soup

1 onion
4-6 garlic buds
1/3 olive oil
2 ripe tomatoes, peeled and minced
1 cup white wine
16oz chicken broth
1 large potato
pinch of saffron *large*
1/4 teaspoon oregano
1/4 teaspoon basil
1 1/2 teaspoon salt
pepper to taste
2 lbs fish of choice

edit, Saute onion garlic in 1/3 cup olive oil until golden. Add tomato, wine chicken broth, potato and spices and cover and simmer for 15-20 mins. Add fish cover and simmer for 2-4 mins and serve.

Btw OP, thanks for posting your many well presented recipes.  :P
« Last Edit: June 13, 2019, 02:15:25 PM by ji »

 

noob spearo podcast

THE SPEAR Spearfishing Podcast

Support the NCUWH Website

Help support the NorCal Underwater Hunters Website by donating today.

Your decision to contribute is strictly voluntary. If you see value in this website: meeting new dive buddies, posting dive reports, a place to post your pictures, sharing great fish stories, plan out of town hunting trips, etc..., then please contribute. All proceeds go towards supporting the costs to host and maintain this awesome website.

If you prefer to send a check or money order, please PM me, MATT MATTISON, for the address.

Thanks!
Matt