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Chunky fish soup recipe

Chunky fish soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Fish soup

Even though this soup contains bacon and root vegetables, it has a delicate flavour that makes it an appealing first course at any time of the year. Serve with crusty wholegrain rolls.

44 people made this

IngredientsServes: 4

  • pinch of saffron threads
  • 2 tsp extra virgin olive oil
  • 55 g (2 oz) lean smoked back bacon rashers, rinded and chopped
  • 85 g (3 oz) waxy potatoes, such as Charlotte, scrubbed and finely diced
  • 85 g (3 oz) parsnips, finely diced
  • 2 celery sticks, finely chopped
  • 85 g (3 oz) onion, finely chopped
  • 1 bay leaf
  • 1 strip of finely pared lemon zest
  • 750 ml (1¼ pints) fish stock, preferably home-made
  • 250 g (8½ oz) skinless haddock fillet, cut into bite-sized pieces
  • salt and pepper
  • 4 spring onions, finely chopped, to garnish

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Put the saffron threads in a small frying pan over a moderate heat and stir until they just begin to give off their aroma. Immediately tip the saffron threads onto a small plate and set aside.
  2. Heat the oil in a large non-stick saucepan, add the bacon and cook over a moderate heat, stirring, for about 2 minutes. Add the potatoes, parsnips, celery and onion, and cook gently for about 1 minute, stirring frequently.
  3. Add the saffron threads, bay leaf and lemon zest, and season with salt and pepper to taste. Pour in the stock and slowly bring to the boil. Reduce the heat to moderately low, half cover the pan and simmer, stirring occasionally, for about 8 minutes or until the vegetables are almost tender when pierced with the tip of a knife.
  4. Lay the pieces of haddock on top of the vegetables. Reduce the heat to low and cover the pan tightly. Simmer for 7–8 minutes or until the fish will flake easily and all the vegetables are tender. Remove and discard the bay leaf and lemon zest.
  5. Ladle the soup into bowls, sprinkle with the chopped spring onions and serve immediately.

Some more ideas

For a thicker soup, use floury potatoes such as King Edward or Maris Piper. They will fall apart as they cook and thicken the soup. * Vary the vegetables to use what is in season. Green beans are an excellent alternative to the celery, and turnips can replace the parsnips. Other suitable vegetables include carrots, courgettes, fennel and peppers.

Plus points

White fish such as haddock is an important source of good-quality protein. On a weight for weight basis, white fish provides similar amounts of protein to that found in lean meat. * Potatoes do not have as much vitamin C as some other vegetables, but they are an important source because of the large quantity normally eaten. * Celery was originally grown as a medicinal herb, only being used as a cooked vegetable and salad ingredient in the late 17th century. Green celery contains beta-carotene, which the body converts into vitamin A.

Each serving provides

Excellent source of niacin, vitamin B1, vitamin B6. Good source of selenium. Useful source of folate, potassium, calcium, vitamin B12, vitamin C.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

This was just delicious - the flavours combined really well, didn't have any parsnips to hand so used carrots instead. Such a tasty recipe though.-06 Feb 2011

Used different ingredients.I wanted to spice mine up a little so added a couple teaspoons of cayenne pepper - went really well - nice and warming on a chilly night.-06 Feb 2011

Delicious soup for a wintery day, I omitted a parsnip, used panga fish and added some chilli flakes. Next time I would shorten the cooking time for veggies to leave that soft crunch. I liked particularly the lemon hint.-28 Feb 2018


Oma's Easy Potato Soup Recipe

Need an easy potato soup recipe? Here's my German version of this traditional comfort food, Kartoffelsuppe.

Add some fresh bread and you've a meal that will WOW your family and guests!

What's really great is that this soup is so quick to make and you can vary it depending what's in your fridge or freezer.

For the meat, I like to use traditional German wieners. However, kielbasa, ham, or any smoked sausage is delicious.

Grab your copy of Oma's favorite soups collection in Quick Fix German Soups e-Cookbook. You'll LOVE it! 

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!


Fish Soups

Fish soups can be known by lots of names including chowder, gumbo, bouillabaisse, cioppino, and bisque. Each type of fish soup has its own specific characteristics making them deliciously unique even though they all contain the same main ingredient: fish.

Fish chowders are very chunky, thick soups often containing cubed potatoes and other vegetables. A bisque is equally thick but the mixture is smooth, usually pureed and with the addition of cream or milk. Bouillabasse contains chunks of fish and vegetables but the broth is thin. Cioppino is more of a fish stew and is almost always tomato-based.

Most fish soups are quick cooking since fish is very tender and low in fat. Usually if a soup is cooked longer it's to fully cook the other ingredients first, and the fish and any other seafood is added towards the end.


Soup Recipes

Soups can lift you on a cold day, they can be the magic medicine you need when you’re ill and they make the perfect lunch to take to work.

Soup has been with us for thousands of years. In fact, the word ‘soup’ supposedly comes from the Latin word ‘suppare’ meaning ‘to soak’ – and we’re still doing it to vegetables to this very day, but Gino’s traditional Italian soup recipes take the humble broth to a whole new level!

Gino’s authentic Italian soup recipes are easy to prepare, most of them can be done in one pot which cuts down on the washing up and you can use up all your leftovers. You can transform cheap cuts of meat into amazingly tasty bowls of happiness and you can batch-cook for the freezer. Your family will love you for it on a cold winter night. All you need is some crusty, warm bread and you’re all set!

Italian soup recipes are incredibly versatile. They can be crystal-clear like a consommé, smooth and creamy like Gino’s leek potato and rocket soup – zuppa di porri e rucola – or packed full of amazing, fresh, seasonal and completely delicious ingredients like the classic Amalfi-style fish soup – zuppa di pesce all-Amalfitana – and the heartiest of hearty winter warmers, Gino’s chunky winter vegetable and cannellini bean soup – zuppa di verdure all’Ortolana.

If you’re looking for some of the best Italian soup recipes online, you’re in the right place! You’ll find lots of tasty Italian soup recipes in Gino’s best-selling recipe books or you can find a selection of great ideas below. It’s time to start cooking!


Although fish soup always tastes wonderful in Hungary, it can take some getting used to there. Sometimes there are a lot of bones floating in the soup – which you can avoid if you prepare this dish at home.

The main ingredient is traditional carp and, of course, a good amount of paprika is added to colour the soup bright red. But you can also use other fatty fish. If you prefer a bound soup, just cook one or two potatoes along with the rest of the soup’s ingredients. These provide a nice binding.


For especially tender chicken, use only chicken thighs, 1.5 kg (3 lb), about 2-3 pieces, depending on their size. The meat is the most delicate part of the whole chicken. Be sure to leave the skin on, it is important for the taste. After cooking, take the legs out carefully, as the meat will practically fall off the bone.

In general this stew can be made with fish or chicken, vegetables, including carrots, leek, potatoes, herbs, eggs, cream and butter. Usually it is served as a soup or stew with baguette to soak up the liquid.

Try our Belgian chicken soup recipe. If you want to try something different, how about a chicken Thai basil stir fry or barbequed chicken drumsticks?


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 285
  • Calories from Fat 19
  • Total Fat 2.1g 3 %
  • Saturated Fat 0.5g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 21g 41 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 1,182mg 49 % Potassium 0 0 % -->
  • Total Carbohydrates 47g 16 %
  • Dietary Fiber 17g 66 %
  • Sugars 8.3g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Quick tip Before soaking the split peas overnight, it is always a good idea to spread them out on a sheet pan first and sort through them. Just as with other dried beans, and even rice, sometimes you will find a small stone or a bit of hard woody plant matter. This is due to the manufacturing process. It's better to be safe than to chip a tooth!

Delicious. Only take it easy on the cloves. Next time I will double the recipe.

I never heard of non-split peas,perhaps soaking longer? follow pkg directions. I always use soup base,never use bouillon(too salty,not enough flavor) and would omit the salt (theres enough in the soup base) Also I add garlic powder and ham bone for extra flavor. You can always add salt to taste when served. I dont add clove either but thats what I prefer

Would this work with dried whole non-split green pea?

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Recipe For Creole Fish Soup

Image courtesy: leftoversforlunch.com

  • 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 cod, cut into 3/4-inch pieces

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.


Soup Recipes

Any time I am not feeling well I want one of my favorite soup recipes in the pot.

I think I begin feeling a bit better just thinking about it bubbling along and anticipating it’s warm soothing feeling as I taste the first bowl.

Soup is such a versatile food. It makes a wonderful addition to any meal. My own favorite soups are great just on their own at lunch or as a light dinner.

Soup brings warm memories of cold winter nights all snuggled up. But it’s is not just a cold weather friend.

Cold soup packed in a thermos makes it to the family picnic or BBQ, cooling us down during even the hottest summer days.

Can’t ask more of a comfort food than that can we?

Here are some of my favorite recipes for soup. A few are the best of old standards, while others bring new taste twists. I hope you enjoy them as much as I do.

If you like this page, please take a moment to share it on your favorite social media. Thanks a lot.


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