Best Mammas Friday Night Hearty Fish Soup Recipes

SUPREME ITALIAN FISH SOUP

Steps:

• 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.

LOBSTER FISH SOUP

Steps:

• place live lobster in deep pot of cold salted water and vodka to anesthetize lobster
• close pot to prevent escape gradually raise temperature from cold to warm to boiling.
• Lobster is ready when it stops moving and shell is bright red.
• remove lobster shell and reserve the meat.
• In another deep pot put fish broth and tomato juice.
• add lobster meat in broth simmer broth.
• wash and remove beard from oysters.
• in another pot place oysters in salted water bring to swift rapid boil until shells open.
• remove oyster flesh from shells and add to simmering broth.
• cut tuna fillet into chunks add to simmering broth.
• add saffron to broth add red and white wine.
• close pot bring to boil then reduce back to simmer.
• let simmer 3 hours serve hot with garlic bread.

VENETIAN FISH SOUP

Steps:

• Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
• In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
• Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
• Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
• Remove the bay leaves.
• Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
• Simmer until the fish and shrimp are just done, about 2 minutes.

UKHA (RUSSIAN FISH SOUP)

Steps:

• Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

CREAMY NORWEGIAN FISH SOUP

Steps:

• Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
• Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
• Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
• Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
• Simmer for another 5 minutes, or until the fish and shellfish are tender.
• Add the parsley and salt and pepper to taste.
• Serve garnished with sour cream and the lumpfish caviar.