How to Make Fish Soup

How to Make Fish Soup How to Make Fish Soup Fish soup always goes well with delicious launch or warming dinner. The soup can be enhanced by adding flavors based on your personal taste. Further, you can experiment with the recipe by using a number of different fishes including, salmon, tuna, cod, and tilapia. As fish takes much lesser time to cook in comparison to chicken and beef, you can prepare the soup within a few minutes and entertain your guests by serving hot fish soup.

Recipe I

Ingredients

3 cloves of garlic, minced
1 large onion, chopped
2 medium size carrots, chopped
2 stalks celery, chopped
2 tablespoons of olive oil
1 tablespoon of paprika
16 ounce can of Italian plum tomatoes
1/2 cup of dry white wine
1/2 teaspoon of crushed red pepper
1/2 teaspoon of crushed thyme leaves
1 bay leaf
2 eight ounce bottles of clam juice
1 1/2 pounds of flounder or sole cut into bite size pieces
1 tablespoon of anise-flavored aperitif

Instructions

Pour in the olive oil to a saucepan and put it on heat. Add the chopped onion to the hot olive oil and sauté till the onions are softened. Now, add the mince garlic and sauté for another 2 minutes.
Add the chopped carrots and celery to the sautéed onion and garlic along with paprika, tomatoes, white wine, bay leaf, clam juice and the crushed red pepper and thyme leaves. Mix the ingredients well and bring the mixture to a boil. Reduce the heat and cook the dish on simmer for about 15 minutes or till the vegetables become tender.
Now add the bite size pieces of flounder or sole to the cooked mixture along with the anise-flavored aperitif. Cook the soup for 2 to 3 minutes on simmer. Remove the saucepan from heat and serve the soup hot.

Recipe II

Ingredients

2 tilapia fillets
1/2 teaspoon of dill
1 pint of water
1/2 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 teaspoons of olive oil
juice from half a lemon
1/2 teaspoon of parsley
1 slice bread, for making croutons
salt and pepper, to taste

Instructions

Pour in the water into a saucepan and bring it to a boil. Now add the chopped onion, celery, and carrots to the boiling water and cook the mixture on simmer for about 10 minutes.
Add the dill, parsley, and pepper to the soup and boil the dish till the carrots turn soft. Keep simmering the dish after adding the tilapia fillets.
In the meantime, cut the sliced bread into cubes and fry these with the olive oil. The croutons will be used as topping at the time of serving the fish soup.
Once the tilapia turns white and opaque, break the fish fillets up inside the saucepan by using a spoon. Now add the lemon juice to the soup.
Transfer the boiled soup into a hand mixer and get the same processed by leaving it chunky. Season the soup with salt and pepper to your taste. Top the soup with the prepared croutons and serve it hot.