fish soup

Peruvian Seafood Stew with Cilantro Broth- made with fish and shellfish, potatoes, carrots and the most flavorful delicious broth! Healthy, Paleo, Gluten free, Easy! Can be made in 35 minutes!

Peruvian Seafood Stew with Cilantro Broth

olive oil

yellow onion-

green ancho chili

green bell pepper – chopped (optional)

garlic – rough chopped

coriander

cumin

chicken broth

water – divided

potatoes

carrots

cilantro,

lbs seafood,

salt

cracked pepper

limes

Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread

Heat oil in a large heavy bottom pot, or dutch oven, over medium high heat. Add onion, and saute for 2-3 minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and saute until tender about 10 minutes, stirring often.

Add garlic and spices and cook for two-three minutes or until fragrant.

Scrape this all into a blender and set aside.

In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.

Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.

In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups water to the blender. Bend everything until VERY smooth, at least 45 seconds! Smooth is key here! Set this aside.

Once the potatoes and carrots are tender, add all the seafood and simmer gently until desired doneness, or about 3-5 minutes ( taking in consideration, some things take longer to cook than others).

When seafood is cooked to your liking, stir in blended cilantro mixture from the blender.

Heat, to a gently simmer &#8211; but do not boil too long, or you will loose the lovely green color!

Squeeze limes to taste &#8211; I used 2 limes.

Taste and adjust salt and lime juice, adding more of each to your taste.

Serve in bowls with cilantro sprigs, optional jalapeño slices, lime wedges, sour cream (optional) and crusty bread.

I made this tonite with chickpeas because that’s what I had on hand, it was amazing! The broth is outstanding! My husband and I are already making plans to try it with chicken. I may someday do the seafood version too! I loved it so much!!!

This creamy seafood chowder is a great weeknight meal in 20 minutes and tastes better the next day.

Nova Scotia Seafood Chowder

potato

lb chowder mix

celery

onion

carrot diced

homogenized milk

flour

butter

Old Bay seasoning

cornstarch

In a pot saute onion, celery, carrot in...

In a pot saute onion, celery, carrot in butter for 2 minutes over medium heat.

Add potato and cook 1 minute.

Add old bay seasoning and cook an additional...

Add old bay seasoning and cook an additional minute.

Add chowder mix and toss 1/8 cup of...

Add chowder mix and toss 1/8 cup of flour to coat.

Add 1 cup water and put lid on...

Add 1 cup water and put lid on for 5 minutes.

Remove lid, add milk and cornstarch/water mixture.

Bring to a boil and simmer 5 minutes.

Season with salt and pepper to taste and...

Season with salt and pepper to taste and serve warm.

Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!

Mediterranean-Style Fish Soup Recipe

½ teaspoon coriander

Aleppo pepper flakes (or ½ teaspoon red pepper flakes)

turmeric

paprika

Kosher salt and black pepper

Extra virgin olive oil

red onion, (chopped)

red bell pepper, (chopped)

celery ribs, (chopped)

garlic

tomatoes

white wine

vegetable stock or chicken stock, (preferably low-sodium)

parsley

cilantro

green onions (chopped (both white and green parts))

lemon (juice of)

In a small bowl, mix the spices together.

Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.

In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.

Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.

Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).

Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Bouillabaisse

leek, green top left whole, white finely sliced

thyme

bay leaves

parsley, stalks whole, leaves

orange peel

red chilli

onions, chopped

leek

fennel, fronds picked and reserved, fennel chopped

garlic cloves,

tomato purée

star anise

tbsp Pernod, optional, if you have it

large, ripe tomatoes, chopped

(⅓ tsp) saffron strands

fish stock

potato,

1kg of filleted mixed Mediterranean fish, each

mussels, optional

small chunk of red chilli (optional)

saffron

lemon juice

½ baguette, thinly sliced

To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside – can be made a day ahead and kept in an airtight container.

Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.

Heat the oil in a very large <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.

While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle</a>. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.

Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.

Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Looking for a recipe to bring back the warmth and stir the soul? Try this Chinese Fish Soup! It&#x27;s got wonderful bold and homey flavours!

Chinese Fish Soup (魚頭爐)

bass groper fish head ((we ask the fish monger

kg (1 lb) fish ((we use bass groper))

mustard greens

kg (1 lb) taro ((we buy it from the local Asian grocery))

fried tofu

ginger

spring onion heads

potato starch

salt ((or

tbsp sugar ((or

chicken powder

water

rice noodles

Prepare the fish by giving it a wash and using a knife to lightly scrape off any excess scales. If you ask your fish monger, they will happily do most of the scraping for you. 

Cut the fish into chunks and lightly coat them in potato starch. 

Fry the coated fish pieces in oil over a medium heat until they are golden.

Cut the taro into chunks or thick slices and fry in oil over a medium heat until golden. 

Wash the pickled mustard greens then chop them into smaller pieces. If you’d prefer a crunch then keep the pieces larger. 

Lightly oil a wok and pan fry the pickled mustard greens for 3 minutes then put it in a pot.

Heat up a pan with oil and add the ginger and spring onions until fragrant. Toss the fried fish in.

Pour the the fish, ginger, spring onions into the pot with the pickled mustard greens. Add water and season with salt, sugar and chicken powder.

Let the broth simmer for 30 minutes. You can add the taro and fried tofu in during this stage for a thicker broth as the taro melts into the soup or you can leave it until just before serving to add it in.

To enjoy this dish, have it as is or with rice noodles!

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper

Cullen skink

unsalted butter

medium potatoes (about 2), peeled and cut into 1cm cubes

smoked haddock

whole milk

Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.

Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.

Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good!&nbsp;A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Fish Chowder Soup

/ 3 tbsp butter (, unsalted)

garlic (, minced)

onion (, finely chopped)

carrots (, halved,

(35 grams) flour

(750 ml) milk (, any fat %)

potato (, 1.5 cm/ 0.5" cubes (~1 large potato))

corn (, frozen or canned (drained))

salt (,

black pepper

fish

peas (, frozen)

green onions (, halved and finely sliced (garnish))

bread

Melt butter in a large pot over medium heat.

Add garlic and onion, cook for 5 minutes until translucent but not golden.

Add carrots and stir through.

Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.

Add flour and stir for 30 seconds - it will become sludgy!

Slow pour in broth while stirring to dissolve paste, then stir in milk.

Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.

Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.

Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).

Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.

Serve, garnished with green onions and crusty bread on the side for dunking!

Based on a Brazilian moqueca this is a light but filling soup with a slight smoky taste. When combined with the creaminesss of the coconut milk, it yields a colorful and comforting soup.

Brazilian Moqueca

tbsp Melted Coconut Oil

Garlic

tsp Smoked Paprika

Bell Peppers

Tomatoes

Salt

Water

white fish

Full-Fat Coconut Milk

Lemon

Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.

Add in water and frozen fish.

Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.

Stir in  coconut milk and lemon juice. Serve.

This easy to make Seafood Soup Recipe is satisfying enough to be a meal and the taste is restaurant quality. Chock full of fish and shrimp it can easily wow your friends and family.

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Top 24 fish soup recipes from across the web

The most viewed fish soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian Seafood Stew with Cilantro...

Nova Scotia Seafood Chowder

Mediterranean-Style Fish Soup Recip...

Bouillabaisse

Chinese Fish Soup (魚頭爐)

Cullen skink

Fish Chowder Soup

Brazilian Moqueca

Seafood Soup Recipe

Easy Italian Fish Soup

Creamy smoked salmon, leek & potato...

Simple seafood chowder

Easy Salmon Soup

ZUPPA DI PESCE - ITALIAN SEAFOOD SO...

Fish Head Soup with Rice Noodles Re...

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Russian Fish Soup Recipe for Ukha

Ukha

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Lohikeitto (Finnish Salmon Soup)

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The most viewed fish soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine