Best Fish Soup And Rice Recipes

LEMON GRASS AND RICE NOODLE FISH SOUP

Lemon Grass and Rice Noodle Fish Soup image

Provided by David Tanis

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 teaspoons unrefined peanut oil or sesame oil
1 large onion, in thick slices
1 3-inch piece ginger, peeled and thinly sliced
1/2 cup thinly sliced lemon grass
1 2-inch piece cinnamon stick
2 star anise
4 cloves
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon fennel seeds, crushed
4 small dry red chiles
1/8 teaspoon turmeric
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Asian fish sauce
8 cups fish broth or chicken broth
Salt and pepper
8 ounces thin rice noodles (vermicelli)
2 pounds mussels, scrubbed
1 pound squid, sliced 1/2-inch thick
1/2 cup roughly chopped cilantro, for garnish
1/4 cup chopped scallions, for garnish
Leaves from 1 small bunch Thai basil, for garnish
6 fresh green or red Thai bird chiles, slivered, for garnish
Lime wedges, for garnish

Steps:

Place a heavy-bottomed soup pot over medium-high heat. Add the peanut oil, and swirl to coat. When oil is hot, add the onion and cook for 5 minutes, stirring, until softened and lightly browned. Add all the aromatics (ginger, lemon grass, cinnamon, star anise, cloves, coriander, fennel, dry chiles and turmeric) and stir to distribute. Add the sugar and let everything fry lightly, until sugar begins to caramelize, about 2 minutes. Add the soy sauce, fish sauce and broth. Bring to a boil, then reduce heat to a gentle simmer. Cook for 30 minutes. Strain, discarding solids. Season to taste with the salt and a generous amount of pepper. (May be prepared several hours ahead.)
Soak the rice noodles: Put the rice vermicelli in a large bowl. Cover with boiling water. Stir noodles as they soften. Soak for about 20 minutes until tender. Cool in a colander under running water and drain. Reserve at room temperature.
To serve, bring soup to a brisk simmer. Add the mussels and put on the lid. Cook 2 minutes, until mussels have opened. Add the squid, stir to combine and cook 30 seconds more. Turn off heat.
Divide rice noodles among 4 large soup bowls. Ladle soup into bowls. Sprinkle with the cilantro, scallions and Thai basil. Pass the fresh chiles and lime wedges separately.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 7 grams, Carbohydrate 76 grams, Fat 13 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 3 grams, Sodium 2817 milligrams, Sugar 6 grams, TransFat 0 grams

FISH SOUP AND RICE

Fish Soup and Rice image

This is a recipe by Agnes Pigram of Broome, Australia(and the name of a song written by her son and performed by the Pigram Brothers).

Provided by Chef Kate

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 -3 lb) fish, whole (if not the Australian "blue bone , any large, firm-fleshed white fish)
1 stalk celery, chopped
3 tomatoes, chopped
1 cup chopped onion
2 stalks lemongrass
1 tablespoon soy sauce (or to taste)
1/2 tablespoon white vinegar
1 tablespoon turmeric
water
1 teaspoon salt
1 tablespoon cornstarch
3 cups steamed rice

Steps:

Remove flesh from fish and chop into chunks and reserve.
In a large pot, place cleaned fish head and bones.
Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
Strain liquid, discarding solids.
Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
Serve poured over steamed rice or with rice on the side, as preferred.

Nutrition Facts : Calories 205.6, Fat 0.7, SaturatedFat 0.2, Sodium 848.7, Carbohydrate 44.5, Fiber 2.7, Sugar 4.5, Protein 5

MISO, FISH AND RICE STICK SOUP

MISO, FISH AND RICE STICK SOUP image

Categories Soup/Stew Vegetable Stew Quick & Easy Wheat/Gluten-Free Winter Healthy

Yield 6 people

Number Of Ingredients 17

Ingredients

Soup:
6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip)
2 cups fish stock or water
¼ cup red miso
2 tablespoons sake (rice wine)
2 teaspoons gluten-free soy sauce
¼ teaspoon freshly ground white pepper
1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips)
1 cup frozen shelled edamame
1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips)
Garnishes:
2 tablespoons fresh cilantro leaves
2 tablespoons chopped scallions, white and greens parts (about 2 scallions)
1 packet (½ ounce) nori cut into slivers (about ¼ cup), preferably Eden brand nori strips
½ cup fresh bean sprouts, well rinsed
1 lime, cut into 6 wedges
Dash red hot sesame oil (optional)

Steps:

Pour the mushroom or vegetable broth and fish stock into a large pot and bring to a boil. Add the miso, sake, soy sauce, and white pepper. Reduce the heat to a simmer and stir. Pour the rice sticks into a large mixing bowl. Pour in enough very hot water to cover and set aside until they are pliable. Drain. If you are using udon or soba noodles, prepare according to the package directions and drain. Set aside the noodles until you are ready to add them to the soup. Add the edamame to the soup pot and return to a simmer. Add the softened noodles and simmer for 2 minutes longer. Add the monkfish pieces and stir very gently. Cover the pot and cook for 1 minute or until the fish is just barely cooked. Serve hot in individual bowls. Pass the cilantro, scallions, nori, bean sprouts, lime wedges, and sesame oil in a small bowls to share around the table and let each person garnish the soup according to his or her taste.