Best Red Fish Soup Recipes

FISH SOUP WITH TOMATOES AND RED PEPPER-GARLIC SAUCE

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce image

Categories Soup/Stew Fish Tomato Bell Pepper Fall Spring Winter Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 17

Ingredients

For soup
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock or bottled clam juice
1 cup chopped fresh Italian parsley
2 3-inch-long strips orange peel
3 pounds ripe tomatoes, peeled, coarsely chopped
1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
1 large red-skinned potato, quartered
1 large pinch of saffron threads
2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces
For rouille
1 red bell pepper
6 tablespoons extra-virgin olive oil
3 garlic cloves
1 French-bread baguette, cut into 1/4-inch-thick rounds

Steps:

Make soup:
Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
Make rouille:
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

RED FISH SOUP

Red Fish Soup image

Use fillets of your favorite white fish to make an easy soup. Use wild onions or baby onions in place of the green onions if you can find them. This is a spicy red soup, the heat all depends on you.

Provided by KIRSTIANNA

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

1 (28 ounce) can tomato puree
4 cups water
1 bunch green onions, sliced
2 tablespoons red pepper flakes, or to taste
1 cup long grain white rice
1 pound catfish fillets, cut into 1 inch pieces
salt and pepper to taste

Steps:

In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 40.8 g, Cholesterol 35.6 mg, Fat 6.8 g, Fiber 4.7 g, Protein 17.2 g, SaturatedFat 1.5 g, Sodium 569.9 mg, Sugar 7.5 g