Best Dalmatian Clear Fish Soup Recipes

FISH CHOWDER SOUP

Fish Chowder Soup image

Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Provided by Nagi

Categories Soup

Time 35m

Number Of Ingredients 16

Ingredients

40g / 3 tbsp butter (, unsalted )
2 garlic cloves (, minced)
1 small onion (, finely chopped)
2 small carrots (, halved, cut into 0.5cm / 1/5" slices)
1/2 cup (125ml) dry white wine ((can skip))
1/4 cup (35g) flour ( (plain / all purpose))
3 cups (750 ml) milk (, any fat %)
2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
2 cups potato (, 1.5 cm/ 0.5" cubes (~1 large potato))
1 cup corn (, frozen or canned (drained))
0.5 tsp salt (, plus more to taste)
Finely ground black pepper
600 g/1.2 lb white fish fillets (, skinless, cut into 2cm / 4/5" pieces (Note 2))
1 cup peas (, frozen)
1/4 cup green onions (, halved and finely sliced (garnish))
Crusty bread for dunking

Steps:

Melt butter in a large pot over medium heat.
Add garlic and onion, cook for 5 minutes until translucent but not golden.
Add carrots and stir through.
Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
Add flour and stir for 30 seconds - it will become sludgy!
Slow pour in broth while stirring to dissolve paste, then stir in milk.
Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
Serve, garnished with green onions and crusty bread on the side for dunking!

Nutrition Facts : Calories 418 kcal, Carbohydrate 39 g, Protein 37 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 431 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

ROCKFISH CHOWDER (AKA ROCK CHOWDER)

Rockfish Chowder (Aka Rock Chowder) image

Make and share this Rockfish Chowder (Aka Rock Chowder) recipe from Food.com.

Provided by Removed

Categories Chowders

Time 45m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large onion (chopped)
1 stalk celery (chopped)
2 medium potatoes (peeled and cubed)
1/2 cup white wine
4 cups vegetable stock
bay leaf
1 cup red pepper (1 large cored seeded and chopped)
1 cup frozen corn or 1 cup fresh corn
2 lbs rockfish, filets (cubed 3/4 inch)
1/2 teaspoon chipotle chile
salt, to taste
fresh ground pepper, to taste
parmesan cheese, to taste
1/3 cup chopped fresh parsley
1/4 cup olive oil (or enough to cover the bottom of your pot)

Steps:

in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
Add all liquid ingredients, garlic and potatoes.
Simmer for about 20 minutes or until potatoes are soft.
Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
Add parsley last and sprinkle with fresh grated parmesan cheese when serving.