Fish Soup

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This takes a while but you can make it the day before.  It also freezes well.   I modified this recipe a little.  I used clam juice instead of the fish stock…shallot instead of leek and canned tomato rather than fresh.  This would be a great base for any fish/seafood soup.

Ingredients

  • 1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
  • 5 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 garlic cloves, smashed
  • 1/4 teaspoon crumbled saffron threads
  • 2 bay leaves
  • 1 teaspoon dried hot red pepper flakes
  • 1 1/4 lb plum tomatoes, coarsely chopped (or canned diced tomatoes)
  • 3 tablespoons canned tomato purée (or juice from canned tomato)
  • 2 cups dry white wine
  • 1 1/2 qt white fish stock (or clam juice)
  • French bread
  • 2 tablespoons unsalted butter
  • 1 lb skinned white fish fillets
  • 1 teaspoon salt
  • 1/2 cup rouille (optional)
  • Chopped fresh basil or flat-leaf parsley

 Preparation

    1. Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add chopped tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
    2. Stir in stock or clam juice and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
    3. Cut bread into thick slices, brush with olive oil  and toast in 300°F oven.
    4. Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
    5. Serve soup with toasted bread and garnish with fresh herbs.

I think this soup would be great without the rouille but it does add another layor.  I like it spread on fresh bread too.  Here’s what I used:

  • 1/2 cup roasted red bell peppers
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1 fresh jalapeño chile, seeded and chopped
  • 1/4 cup fresh bread crumbs
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon black pepper

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).  Purée bell peppers, garlic paste, jalapeño, and bread crumbs in a food processor. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).

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Slow Roasted Salmon

I found this in a recent Bon Appetit.   Fennel and salmon are always perfect match.  One of my favorites is braised/baked fennel with parmesan that goes great with grilled salmon.   I’ll share it once we’re released from the grip of  the winter warlock.

The slow roasting keeps the fish wonderfully moist.  I modified the recipe to make two servings and  accompanied it with thinly sliced sauteed collard greens and blend of wild rice, lentils and couscous.

  • 1  small fennel bulb, thinly sliced
  •  1/2 blood or navel orange, very thinly sliced, seeds removed
  • 1/2  lemon, very thinly sliced, seeds removed
  •  1/2  jalapeño, with seeds, thinly sliced
  •  salt and coarsely ground black pepper
  • 3/4 pound salmon fillet, preferably center-cut, skinned removed
  • olive oil

Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile in a shallow baking dish; season with salt and pepper. Season salmon with salt and place on top of fennel mixture. Drizzle with olive oil over all.

Roast until salmon is just cooked through (flesh will be slightly opaque), 30–40 minutes for medium-rare.  Depending on your oven you may have to adjust cooking time.  I cooked for 30 minutes at 275° then  increased the temperature to 300° for the last 10 minutes.

Transfer salmon to a platter, breaking it into large pieces. Serve with fennel mixture. Season with sea salt and pepper.

Fish Tacos

Grilled white fish (I used tilapia), fresh salsa (tomato, red onion, jalapeno, cilantro), diced avocado, 6-inch tortillas.  Finish with fresh lime juice.

Fish rub:  paprika, oregano, garlic powder, ground cumin, ground red pepper and salt.

fish tacos

Sharon Doller’s Fish Chowder

1 lb haddoc or cod (I used orange roughy)
4 med potatoes
3 med carrots
1 large onioin
4 slices bacon
1 8 oz bottle clam juice
1 cup water (I used 12 oz clam juice and 4 oz of water)
1 tsp salt
1 bay leaf
1/2 cup packed parsley leaves
1 cup half & half
thaw fish, peel and cut potato into bite size chunks
cut carrot 1/2″ chunks
Chop onion
in 5 qt dutch oven cook bacon
drain.  in remaining dripping cook onion
add potato, carrot, clam juice, water, salt and bay leaf
simmer 15 minutes
cut fish into 1″ cubes
add fish and parsely
simmer 10 minutes
add bacon and half & half
heat through
finish with freshly ground pepper and oyster crackers