Fish Soup

1024152058

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).

1024151944

 

 

 

 

 

Chicken Noodle Soup

There is nothing on earth better than a bowl of chicken soup with homemade egg noodles.  Of course my grandmother’s noodles were best but aren’t our grandmother’s recipes always the best.  I like to cook the noodles separately from the soup, it keeps the broth clear and they don’t absorb all the broth.

Homemade Egg Noodles

  • Separate 1 egg (you only need the yolk)
  • Dissolve 1/2 tsp of salt in 1/4 cup of water
  • Add the egg yolk and mix
  • Pour 1 cup of flour into deep bowl, make a small groove in the middle and pour egg and water mix into it
  • Using a fork carefully mix flour and egg mix together into soft dough
  • Dust wooden board with flour generously, pour dough from the bowl and knead with your hands until stift and elastic
  • Cover kneaded dough with plastic wrap and leave aside for about 20 mins
  • Cut dough in half and roll out (cover other half with plastic so it won’t dry out)
  • Roll out until very thin,  you should almost be able to see through, add flour as needed to keep from sticking to board.
  • Let sheet dry a bit then fold up like jelly roll
  • Slice into strips, spread out onto clean cotton towels to dry
  • Break into pieces and store in jar for a few days or freeze
  •  cs1cs2

 

Kale and White Bean Soup

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove finely diced
  • 4 cups vegetable broth
  • 3 cups water
  • Kale remove center rib, rinse and roughly chopped – about 4 cups
  • 1 tsp finely chopped fresh rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup diced carrots
  • 1 cup chopped tomato
  • 1 can white beans rinsed and drained
  • Dash hot pepper flakes

Cook onion in oil until softened about 3 minutes.  Add garlic and cook another minute.  Add broth, water, kale, rosemary, salt and pepper.  Simmer 15-20 minutes until kale is tender.  Add carrots, tomato, beans and pepper flakes and cook another 5 minutes or until carrots are tender.  Garish with diced green onion and fresh basil.

kale1 kale2

 

 

Chicken, Roasted Poblano, Pumpkin and Black Bean Soup

My friend Judy shared with me this recipe she found at Shape.com.  The recipe was originally posted on http://www.saffronlane.com/blog/    I’ve never been a huge pumpkin fan but after tasting this soup, I’ve changed my opinion.  It’s a great thickening agent and in no way overpowers the other flavors.  The only thing I changed was instead of three poblanos I used two poblano peppers and two hot banana peppers.

Ingredients:
3 poblano peppers
2 tbsp. olive oil
2 large  boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp.  ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste

Directions:
Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers.

In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts about 5-7 minutes per side. Remove from heat, let cool and shred each breast with a fork.

In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes until translucent. Add cumin, coriander and cinnamon, and cook another 2 minutes.

Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.

Garnish with fresh cilantro and fried tortilla strips

This slideshow requires JavaScript.

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