How can I make easy fish vegetable soup?!
Answers: I have a little fish (flounder) and fish bouillon
Forget the boullion. It tastes fakey-fakey. Do you have a raw italian sausage or some breakfast sausage?
Remove the sausage from the casing. Crumble into a pan and sautee. Remove sausage but leave the grease. Sautee onions, carrots, celery, very clean leek, garlic, turnip, potato, whatever you got, in the grease. Add a teaspoon of flour and cook it some more. Add a can of diced or cooked tomatoes if ya got one. Put the sausage back in.
Now add some water, wine, salt, pepper, a bay leaf. Simmer an hour and add your fish. When the fish is cooked, flake it up and serve the whole mess.
Here are some that my family likes.
Spicy fish soup
INGREDIENTS
1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 1/2 cups canned peeled and diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 pound fishfillets
3/4 cup plain nonfat yogurt
DIRECTIONS
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 fish. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Russian fish soup
INGREDIENTS
8 cups water
4 potatoes, cubed
2 onion, chopped
2 bunches fresh parsley, chopped
1 pound fish, cubed
2 lemon, juiced
salt and pepper to taste
DIRECTIONS
Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
Creole fish soup
INGREDIENTS
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 bay leaves
1 (16 ounce) package frozen mixed vegetables
1 pound fresh or frozen fish, cut into 3/4-inch pieces
DIRECTIONS
In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes. Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard the bay leaves.
Mediterranean fish soup----Very Good!!!
INGREDIENTS
6 cloves garlic, minced
2 onions, chopped
1 tablespoon olive oil
1 (28 ounce) can crushed tomatoes
6 cups water
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 teaspoon ground cinnamon
1 teaspoon paprika
1 1/2 pounds fish fillets, cubed
3 ounces dry pasta
salt to taste
1 tablespoon ground black pepper
DIRECTIONS
In a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
From:
http://busycooks.about.com/od/hotsouprec...
Cook Time: 15 minutes
Ingredients:
2 cups chicken or fish broth
1 cup sliced carrots
1/2 cup chopped celery
1 onion, chopped
1 clove garlic, minced
1/8 tsp. white pepper
1/2 tsp. salt
14 oz. can diced tomatoes, undrained
1 cup frozen green beans, thawed and drained
3/4 lb. fish fillets, cut into 1" pieces
Preparation:
In medium saucepan, combine all ingredients except tomatoes and fish. Bring to a boil and simmer 5-7 minutes until vegetables are crisp tender. Add tomatoes and fish; simmer 10 minutes over medium heat until fish flakes easily when tested with fork. 4 servings
Sautee some diced onions and chopped colored bell peppers in a little butter. When they are done, add some diced tomatoes, chicken stock and a little saffron and salt. Add some rice if you like and any other vegetables you have on hand. Cook it down and taste for seasoning levels. When you have it just the way you want, add the raw fish at the last minute (and any fresh shellfish you can get your hands on). Forget the boillion. Serve with hot and crusty french bread and butter. MM!
If you have an oriental grocery shop near by, the have dried fish that make a GREAT broth. Seaweed is also a good broth starter. Once you have your broth, add veggies and lastly add fish. Yummmm