If you have fish, you are literally three-quarters of the way home when it comes to making fish soup. For example you just add a couple of potatoes and some fish, and you have chowder. It’s rarely essential; most of these recipes are designed in the way, that you can make them not only with fish stock but also with chicken or, if required, water.
Unlike most soups, fish soups are usually best prepared at the last minute because many fish, especially finfish, over-cook in the heat of a soup. You can often make the base one day and add the fish the next, but as a group these are so quick and easy that there isn’t much point in that. If you wan to make fish soup, then just follow the method mentioned below.
Lightning-Quick Fish Soup
The bright fish flavor in this simple soup is the perfect base for adding more vegetables, rice, or even pasta. If you have fish stock and fish scraps in the freezer, use them as the base here. If not, use chicken stock or water with fresh fish.
Ingredients:
- 5 cups fish, chicken or shrimp stock or water
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- Pinch of saffron
- 1 tablespoon extra virgin olive oil
- 1 cup peeled, seeded and sliced tomato (you can also use canned tomato comprising of the juices)
- Salt and freshly ground black pepper
- 11/2 pounds any white fish, cut into small chunks, or fish mixed with shelled seafood, like clams, shrimp or scallops
- Chopped fresh parsley leaves for garnish,
Procedure:
- Put all the ingredients except for the fish and parsley in a large, deep pot and bring to boil. Reduce the heat to a steady bubble and cook for 5 minutes, stirring occasionally.
- Add the fish and cook, stirring, until it cooks thoroughly (for about 5 minutes). Garnish with the parsley and serve.
Lightning-Quick Fish Soup, Chinese Style. Substitute 3 tablespoons soy sauce for the paprika, 2 teaspoons dark sesame oil for the olive oil, and green peas (frozen are fine) for the tomato. Omit the saffron. Be sure to taste before adding salt. Garnish with lots of cilantro and/or chopped scallion.
Lightning-Quick Fish Soup, French Style. Substitute ½ cup dry white wine and 1/2 cup cream for 1 cup of the stock. Ensure to use the saffron and substitute 1/4 teaspoon cayenne (or to taste) for the paprika. Add the cream when you add the fish in Step 2 and don’t let the soup come to a rolling boil. Use 2 tablespoons minced fresh tarragon leaves instead of parsley.
Lightning-Quick Fish Soup, Latin Style: Omit the paprika and saffron, instead add a minced jalapeño or other fresh chili, or to taste, along with the tomato. Use cilantro instead of parsley and add 3 tablespoons freshly squeezed lime juice (or to taste).
Lightning-Quick Fish Soup with Coconut Milk: Omit the paprika and saffron, and add 1 tablespoon minced or grated fresh ginger. Add either 1 tablespoon minced lemon-grass for a Southeast Asian flavor or 1 tablespoon curry powder for an Indian flare. Use cilantro instead of parsley
Related Tags: how to make fish soup, procedure text how to make soup, how to make fish soup chinese, text procedure how to make soup, make fish soup, procedure text how to make a soup, making fish soup, procedure text how to make fish
Related Content: