Are you currently asking yourself “What should I cook today”? For everyone who likes fish and seafood, the next idea is: you can cook fish soup. It tastes great both as a starter, for example as part of a three-course menu for family celebrations, and as a fillingdelicious main course. The next recipes will take you on a culinary journey through Europe to Russia and Thailand and will certainly make fans of tasty fish dishes happy. All soups are low in calories because the ingredients are cooked and not sautéed. The ingredients are calculated for 6 servings.
Cooking clear fish soup: recipe with vegetables from Greece
The first recipe for fish soup with vegetables comes from Greece. There, people like it more substantial and prepare the tasty psarosoupa soup for their guests. The whole fish, including the head and bones, is cooked and this creates aparticularly delicious broth. But if you're looking for a quick alternative, you can simply prepare the soup from skinless fish fillets. Here are the necessary ingredients:
- 250g red snapper, either whole fish or fish fillet
- 250 g trevally, fish fillet without skin
- 1.5 liters of water
- 2 large potatoes, diced
- 3 large carrots, peeled and diced
- 3 celery stalks, thinly sliced
- 2 onions, finely chopped
- 3 bay leaves
- 1 star anise, whole
- Lemon peel, grated
- Lemon juice 1 tsp
- 2 tsp virgin olive oil
- Sea salt
To garnish:
- Lemon juice from 1 lemon
- 2 tsp olive oil, extra virgin
- 5 pinches of parsley, finely chopped
- Freshly ground black pepper
This is how the vegetable broth is made for thisDish prepared:
1. Pour the water into a deep pot and bring it to the boil over medium heat under the lid. Add the fish, then reduce the heat and let the fish simmer for 40 minutes.
2. Remove the fish and strain the soup through a fine sieve to filter out fish scales and bones.
3. Return the fish stock to the pot and add the vegetables. Bring the broth to a boil and reduce the heat. Simmer the vegetables over low heat for 30 minutes.
4. Meanwhile, remove the fish bones. If you are using fish fillets, this step may be skipped.
5. After 30 minutes, return the fish to the pot. Season the fish soup with lemon juice, parsley and freshly ground pepper. Serve the filling dish with olives and crusty wheat bread.
Cooking fish soup, French bouillabaisse: recipe with saffron, several types of fish and seafood
The French fish soup Bouillabaisse is a real temptation for all fish lovers. The spicy dish is not only made from fish, but also fromSeafood like shrimpprepared. The recipe originally comes from Marseille, but there are now many variations around the world. Here are the necessary ingredients at a glance:
- Pinch of saffron, in threads
- 1 tsp hot water
- 5 x 375 ml fish stock from the jar
- 2 x 400 g diced canned tomatoes
- 1 leek, only the white part of the leek, finely chopped
- 1 carrot, peeled, finely diced
- 1 stick of celery, finely chopped
- 300 g fish fillet mix of monkfish, sea bass, red or sea color, chopped into small pieces
- 100 g mussel, rinsed under cold water and thoroughly cleaned from the outside with a brush
- 24 pieces or around 250 g king prawns
- Salt
- freshly ground pepper
- 1 small baguette
Preparation:
1. Pour the hot water into a teacup and add the saffron threads. Place the fish stock, tomatoes, celery, leek and carrot in a deep pan and bring to the boil. Reduce the heat and simmer the soup over medium heat, uncovered, for 10 minutes.
2. Add the saffron to the tomato fish vegetable broth and cook for another 10 minutes. Remove the pot from the heat and allow the fish broth to cool for 5 to 10 minutes.
3. Marinate the chopped fish pieces with salt and lemon juice and add them to the fish broth. First add the monkfish and then the wolffish and simmer over medium heat for 5 minutes. Add the red or sea color and leave the pot on the stove for another 3 minutes. Then add the shrimp and mussels and let the soup simmer for another 4 minutes. The mussels are ready when the hot steam opens them.
4. Season the soup to taste with black pepper, salt and lemon juice and serve it warm with baguette.
Cooking Italian-style fish soup: simple recipe
In southern Europe, fish soup is traditionally one of the most popular fasting dishes. Especially during Lent, when meat consumption was forbidden, fish was an important part of the weekly menu. But since most types of fish cost a lot, the chefs tried to make up for the expensive basic ingredient with side dishes of vegetables and croutons so that the whole family would be full. We offer you a simple recipe for Italian-style fish soup. Here is an overview of the necessary ingredients:
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 pinch of dill, finely chopped
- 2 cloves of garlic, pressed
- 1/4 TL Chili
- 750 ml water
- 400 g tomatoes, diced, canned
- 1 Lorbeerblatt
- 400 g canned white cannellini beans, drained
- 400 g fish fillet, cut into small pieces; Kalja fillet, for example, is a good option
- 250 g Prawns
- 1 large zucchini
- Parsley, fresh and finely chopped
For the croutons with garlic:
- 1 baguette, thinly sliced
- 1 garlic clove, halved
Preparation: Preheat the oven to 200 degrees Celsius and rub the croutons with the garlic clove. Then preheat the pan over medium heat and sprinkle with olive oil, sauté the vegetables for 6 minutes and then stir in the garlic and chilli flakes. Add the water, tomatoes and dill and bring to the boil. Reduce the heat to low and let the soup simmer for another 10 minutes. Add the fish and beans and cook for 5 minutes. Then also the shrimp and thoseStir in zucchiniand let the soup cook for another 5 minutes. Season with parsley and serve with the croutons.
Cooking Thai fish soup with coconut milk: recipe
Fish soup with a difference: Prepared with coconut milk and seasoned according to Thai tradition, the next recipe will certainly appeal to all hobby cooks who like to experiment. The necessary ingredients for Thai fish soup with coconut milk are as follows:
- 2 tsp neutral flavored oil (rapeseed oil, sunflower oil)
- 3 shallots, finely chopped
- 2 medium carrots, thinly sliced
- 2 tsp curry sauce
- 400 ml can of coconut milk
- 1 tsp fish stock
- 2 tsp brown sugar
- 3 kaffir lime leaves
- 450g haddock, cut into small pieces
- 1/2 cup snow peas
- Jasmine rice, cooked (if desired)
- Thai basil leaves (optional)
- Lime wedges (if desired
Preparation: 1. Preheat the rapeseed oil in a deep pan, add the shallots and carrots and sauté for 4 minutes. Add the curry sauce and simmer for 1 minute, stirring constantly. Stir in the coconut milk, fish sauce and brown sugar, bring to the boil and simmer over low heat for 5 minutes.
2. Add the fish and snow peas and cook, covered, for 5 minutes. If desired, add 1/4 cup rice (cooked) at the end of the cooking time.
3. Mix everything well and serve the soup with Thai basil leaves and lime wedges.
Creamy fish soup with potatoes: simple American-style recipe
Now we travel to North America and bring you a creamy delicacy that is one of the most popular local foods in New England, USA. The recipe for fish soup with potatoes is filling and is prepared similarly to a fish stew. Perfect as a main course in the cold season! If you want to cook the fish soup, then you need these ingredients:
- 1 tsp olive oil, extra virgin
- 1/5 cup white wine
- 1 TL Butter
- 2 medium yellow onions, chopped
- 3 large potatoes, diced
- 2 cups clam broth, homemade or canned
- 1 leaf of basil
- 1 teaspoon fresh thyme
- 1 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 TL Cayenne Pfeffer
- 500 g white fish (e.g. plaice, halibut, cod) – fillet
- 1/2 Cup Rahm
- 2 tsp parsley, fresh
Preparation: 1. Sauté the onions in olive oil in a deep pot for several minutes. Add the white wine and let it cook until the liquid reduces by half. If you prefer to skip wine, add 1/4 cup hot water to the onions.
2. Add the potatoes and mussel broth, season the soup with basil and thyme and let it simmer. The liquid should completely cover the potatoes. If this is not the case, add hot water.
3. Heat the cream in another pot. It should be hot, but not boiling.
4. Add the cream and fish to the soup and let the soup simmer over medium heat for 10 minutes. Do not bring the soup to a boil, otherwise the cream may become lumpy. Remove the fish soup with potatoes from the heat and set aside for 30 minutes. Then sprinkle them with parsley and serve warm.
Fish soup, Russian with salmon
If you want to cook a Russian fish soup with salmon, then you should choose Ukha. The soup was originally made from a fish head, but there are now countless variations without fish head and bones. We offer you such a variant for clear fish soup. You need the following ingredients:
- Head and bones of a salmon
- 1 onion, diced
- 12 teacups of water
- 3 medium potatoes, diced
- 3 basil leaves
- 500g salmon fillet, cut into larger pieces
- Salt and peppercorns, dill
- Parsley
Preparation: 1. Place the head and bones of the salmon, as well as the onion and peppercorns in a large pot. Let the fish broth simmer for 40 minutes and then strain it through a fine sieve. Add the clear fish stock back to the pot along with the diced potatoes and basil leaves and bring to the boil. Let the soup cook until the potatoes become soft. Add the salmon fillet and let the soup cook for another 10 minutes. Season with dill, salt and pepper. Garnish with parsley and serve the fish soup warm.
Fish soup calories: How many calories do different fish soups contain?
Fish soup tastes delicious, but how many calories does it have? The nutritional value of the appetizer depends primarily on the ingredients and secondly on the preparation.
- Fish soup calories: The Greek soup contains around 38 calories per 100 ml.
- The French fish soup Bouillabaisse contains around 45 calories per 100 ml.
- The Italian fish soup contains around 40 calories per 100 ml.
- The Thai fish soup with coconut milk has 60 calories per 100 ml.
- The creamy American fish soup contains around 100 calories per 100 ml.
Freeze fish soup: This way your favorite soup will last longer
Fish soup is usually cooked within two hours. Since it takes so long to cook, you'll want to make more and freeze it. But then the question arises: Can you freeze fish soup? The answer is yes, as long as it is not made with cream or cream. Cream and heavy cream become flaky after thawing. But if you have prepared a clear fish soup, then there is nothing wrong with freezing it. It is important that the soup is thawed gently. It's best to put the frozen soup in the fridge overnight and let it thaw there. Then the taste is retained.
The soup stays fresh in the refrigerator for 1-2 days, after which you should not eat it. The soup will keep in the freezer for up to one, maximum two weeks. However, if after defrosting it loses its taste, changes its color or consistency, or if foam forms on the surface, then you should not eat the soup and rather throw it away.
By the way, freshly cooked fish soup could easily be reheated 2 to 3 times, although the taste will change slightly after each reheating.
