Best Spanish Fish Soup With Orange Recipes

Spanish Fish Soup With Orange image

Provided by loveleesmile

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets, whole but cleaned
5 cups water
4 oranges, juice of
2 lemons, juice of
2 tablespoons olive oil
5 garlic cloves, unpeeled
1 large onion, finely chopped
1 tomatoes, peeled, seeded and chopped
4 small potatoes, cut into rounds
1 teaspoon paprika
salt and pepper
2 tablespoons fresh parsley

Steps:

Fillet the fish and cut each fillet into three, reserving all the trimmings. Put the fillets on a plate, sprinkle with salt and chill. Put the trimmings in a pan, add the water and a spiral of orange rind.
Bring to a simmer, skim, cover and cook gently for 30 minutes.
Heat the oil on high in a large flameproof casserole. Smash the garlic cloves with the flat of knife and fry until they are colored. Discard them and turn down the heat. Fry the onion gently until it is softened, adding the tomato halfway through.
Strain in the hot fish stock (and orange spiral, optional) and bring back to boil. Add the potatoes to the pan and cook for an additional 5 minutes.
Add the fish pieces to the soup, be careful not to let it boil. Cook for about 15 minutes. Add the squeezed orange juice and lemon juice, and the paprika with salt and pepper to taste.
Serve in bowls, garnish with parsley.

Nutrition Facts : Calories 468.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 152.3, Sodium 185.6, Carbohydrate 47.3, Fiber 5.2, Sugar 11.6, Protein 46.8

Cioppino (Seafood Stew) image

Provided by Martha Stewart

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
Remove pot from heat. Stir in parsley. Season with salt and pepper.