Fish soup: the best recipes

Always make a vegetable broth to add to the fish. How to use up leftovers: If the soup includes shrimp, choose basmati rice as a side dish.

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fish soup recipe 2
Preparation time: 50 minutes
Cooking time: 30 minutes
difficulty: Media

FISH SOUP RECIPE

The soup of fish It is a very healthy dish, but it is certainly not cheap, especially if the fish It's fresh. Therefore, you have to be very careful not to waste anything, especially since reusing leftovers is really very easy.

ALSO READ: Quinoa: Three Recipes to Enjoy with Fish

EASY FISH SOUP RECIPE

Meanwhile Let's remember that the best fish for soup are those with firm flesh, such as scorpion fish, weever fish, gurnard and dogfish.If you don't like bones, you can ask the fishmonger to fillet the fishAnd now we come to the Don't Waste recipe to recover and reinvent leftover fish soup:

  • If the soup is made with boneless fish. You can also blend the leftovers and combine them with half a liter of vegetable broth. Bring to a boil, add 200 grams of Sardinian fregola, and cook. Garnish with chopped pistachios.
  • If the soup is made from frozen fish. Remove the bones, chop it, and use it to season short pasta with a large diced potato. In this case, the reinvented soup should be consumed within 24 hours of thawing.
  • If the soup is shrimp. Serve with steamed basmati rice, 2 diced courgettes, and sprinkle with toasted almonds.

fish-soup-recipe (1)

EXPRESS FISH SOUP RECIPE

In any case, for a perfect express recipe for fish soup here are the essential ingredients and the correct preparation.

Ingredients

  • 200g of cleaned scorpion fish
  • 200g of cleaned anglerfish
  • 300g of clams
  • 300 gr of mussels
  • 320g of scampi
  • 300g of cleaned squid
  • 300g of red prawns
  • 30 g of spring onion
  • 30 g of red pepper
  • 1 dried chili
  • 20 g of parsley stalks
  • 100 grams of water
  • 20 g of white wine vinegar
  • 50 g of white wine
  • 30 g of tomato puree (optional)
  • Extra virgin olive oil
  • Coarse salt

Preparation

  • Remove the fillets from the scorpion fish, clean them of bones and divide them into small pieces. Process the monkfish in the same way.
  • Cut the pepper in half, remove the seeds and skin and cut it into thin slices.
  • Place a pan with the clams, mussels and water on the heatIncrease the heat, cover, and cook for 3 minutes, until the mussels and clams open completely. Strain the liquid into a bowl and shell the mussels and clams.
  • Sauté the sliced ​​spring onion in oil and add the pepper.Blend with the vinegar and then with the white wine.
  • Combine the water from the mussels and clams, the passata, the parsley stalks, and the chili pepper. Then add the scorpionfish and monkfish. After 5 minutes, add the calamari, shrimp, and scampi. After 2 minutes, remove the parsley stalks, add the mussels and clams, and serve with a drizzle of oil.

FISH SOUP

And here's another unmissable recipe: the fish soup to shrimp, tomatoes, ananas, some Chili pepper and gingerOnce ready, serve the soup with a pinch of chopped parsley and croutons: the sesame one is excellent.

Ingredients

  • Salt and pepper
  • 4 tomatoes
  • 500g of prawns
  • 1 tablespoon oil
  • 1 5cm piece fresh ginger, grated
  • 3 tablespoons finely chopped lemongrass (white part only)
  • 3 small red chili peppers, finely chopped
  • 2 chopped onions
  • 750 ml of fish broth
  • 4 kaffir lime leaves, thinly julienned
  • 165g chopped pineapple
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon grated palm sugar or brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 500g skinless white fish fillets, cut into 2cm pieces
  • 2 tablespoons chopped coriander leaves

Preparation

  • Engrave Make a cross at the base of the tomatoes. Place them in a heatproof bowl and cover with boiling water. Let them soak for 30 seconds, then transfer them to cold water, drain, and peel them, starting from the incision. Cut them in half, remove the seeds, and dice the pulp.
  • Shelled the prawns and remove the black filament, starting from the side of the head.
  • Heat Heat the oil in a large saucepan. Add the ginger, lemongrass, chilies, and onions and stir over medium heat for 5 minutes, or until the onions are golden.
  • Put Add the tomatoes to the saucepan and cook for 3 minutes. Stir in the broth, 750 ml of water, lime leaves, pineapple, tamarind, palm sugar, lime juice, and fish sauce. Cover, bring to a boil, then reduce the heat and simmer for 15 minutes.
  • United Add the fish fillets, shrimp, and cilantro and cook for 10 minutes or until the fish is tender. Serve immediately.

TASTY FISH-BASED RECIPES:

 

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