HOW TO COOK FISH SOUP RECIPES
BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
Total Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
- Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
- Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
- Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
- Serve drizzled with olive oil and sprinkled with the chopped parsley.
Nutrition Facts : Calories 265 calories, FatContent 11 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.52 g salt, FiberContent 3.7 g fibre
SPICY FISH SOUP RECIPE | ALLRECIPES
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Provided by CHEFETTE
Categories Fish Soup
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Nutrition Facts : Calories 145.7 calories, CarbohydrateContent 12.2 g, CholesterolContent 45.7 mg, FatContent 1.7 g, FiberContent 2.4 g, ProteinContent 19.3 g, SaturatedFatContent 0.4 g, SodiumContent 873.8 mg, SugarContent 8.1 g
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Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
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