Best Herbed Fish Soup Recipes
PAM'S POACHED FISH SOUP
Hearty and delicious soup. You can poach cod, haddock, flounder, and salmon. I love to serve this on a cold winter day. For a stew-like consistency, simmer for longer. You can serve the stew over rice if desired.
Provided by CookinCrazyPam49
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.
- Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.
Nutrition Facts : Calories 213.1 calories, Carbohydrate 9.8 g, Cholesterol 55.3 mg, Fat 5.1 g, Fiber 1.8 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 1449.9 mg, Sugar 5.7 g
TUSCAN FISH STEW
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
- Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
- Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g
FISH MINESTRONE WITH HERB SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the Fish Minestrone: Warm the olive oil in a large pot over medium-low heat. Add the leeks, carrots, zucchini, and green beans. Stir to combine and cook until tender, about 10 minutes. Add the beans and the chicken broth. Cook until the broth is simmering and the beans are warmed through, about 5 minutes. Season the fish filets with the salt and pepper and add them to the simmering soup. Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish. Season the soup with salt and pepper.
- For the Herb Sauce: While the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor. Pulse the machine until the herbs are almost a paste. Add the olive oil in a steady stream while the machine is running. Season with salt and pepper.
- To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately.
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