FISH AND RICE SOUP RECIPES

Name: Fish and Rice Soup
Total time: 40 min
Yield: 4
Cuisine: European, Portuguese
Ingredients: 1 small can Saffron; 150 grams Cherry tomatoes; 300 grams waxy potatoes; 1 onion; 1 garlic; 1 tablespoon olive oil; 225 grams Long grain rice; 150 milliliters dry white wine; 400 milliliters Vegetable broth; 300 milliliters fish stock; 0.5 teaspoon Turmeric; 1 pinch ground Cumin; salt; cayenne pepper; 400 grams white fish fillets; 1 tablespoon lemon juice; 4 stalks parsley

FISH AND RICE SOUP RECIPE | EAT SMARTER USA

Fish and Rice Soup recipe | Eat Smarter USA image

The Fish and Rice Soup recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 40 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 small can Saffron
150 grams Cherry tomatoes
300 grams waxy potatoes
1 onion
1 garlic
1 tablespoon olive oil
225 grams Long grain rice
150 milliliters dry white wine
400 milliliters Vegetable broth
300 milliliters fish stock
0.5 teaspoon Turmeric
1 pinch ground Cumin
salt
cayenne pepper
400 grams white fish fillets
1 tablespoon lemon juice
4 stalks parsley

Steps:

Mix saffron with 2 tablespoons of lukewarm water. Peel, rinse and dice the potatoes. Blanch tomatoes, peel, cut in half, remove seeds and finely dice.
Peel and dice onion and garlic. Heat oil in a pot. Sauté until caramelized, watching carefully.
Add diced potatoes and rice to pot and sauté for 2-3 minutes over medium heat. Add wine, diced tomatoes, fish stock, vegetable broth and spices. Simmer for 15 minutes.
Rinse fish under cold water, pat dry and cut into bite-sized pieces. Sprinkle with lemon juice and let stand briefly. Add fish to soup and cook for 5 minutes over low heat.
Rinse parsley, shake dry, remove stems and chop leaves. Season soup with salt and pepper and serve garnished with parsley.

Nutrition Facts : Calories 449 kcal, FatContent 9 g, SaturatedFatContent 2 g, ProteinContent 28 g, CarbohydrateContent 56 g, SugarContent 0 g, CholesterolContent 54 mg

FISH SOUP AND RICE RECIPE - FOOD.COM

Fish Soup and Rice Recipe - Food.com 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).

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

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, FatContent 0.7, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 848.7, CarbohydrateContent 44.5, FiberContent 2.7, SugarContent 4.5, ProteinContent 5

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