Fish Soup III

Ingredients

½ cup each of eel, salmon, ocean perch, monkfish or anglerfish, washed and patted dry, cut into 1 inch cubes

½ cup each of mussels and cooked prawns

½ cup each of carrot, celery root, leek, green onion, tomato, cucumber, parsley root.

2 cups dry white wine, separated

2 cups water

 4 teaspoons Pernod

Salt, freshly ground pepper, curry powder and cayenne pepper to taste

one lemon, juiced

 fresh basil

1 bay leaf

1 medium onion, chopped

4 ounces of butter

1. Place cubed fish in a shallow pan, marinate with salt and lemon juice for one hour.

2. In a Dutch oven sauté chopped onion in 2 ounces of butter until softened.   Add 1 cup white wine and 2 cups of water. Add bay leaf and cubed fish. Salt to taste. Simmer for about 5 minutes.

3. Add mussels to soup and let simmer for about 5 minutes. Remove mussels (shells should be open) and remove the mussels from their shells. Place mussels in the soup. Simmer.

4. In another pan, take 2 ounces of butter and briefly sauté all vegetables.  Add the rest of the wine.  Add to soup.

5. Add curry powder and cayenne pepper to taste. Stir in chopped basil and Pernod and briefly bring to a boil.  Serve soup garnished with prawns.

Note:  For a clearer soup, cook fish in cheese cloth, rinse and add to soup as the final step. 

Serves approx 8

Fish Soup II

Ingredients

1 1/2 pounds of either flounder or sole cut into bite size pieces

3 cloves garlic, peeled and minced 

1 large onion, chopped 

2 medium size carrots, sliced into rounds 

2 stalks celery, cut into pieces

2 tablespoons extra virgin olive oil 

1 tablespoon paprika 

16 ounce can Italian plum tomatoes 

½ cup dry white wine

½ teaspoon crushed red pepper 

½ teaspoon crushed thyme

1 bay leaf 

2 cups clam juice (can use 1 cup clam juice and 1 cup fish stock.  See our recipe for Fish Stock)

1 tablespoon of Pernod liqueur

1. In Dutch oven, sauté onions in extra virgin olive oil until softened. Add garlic and sauté for another minute. Add everything but fish and Pernod.   Bring to a boil. Lower heat and simmer until vegetables are done.

2.  Add fish and simmer 2 to 3 minutes. Stir in Pernod and serve immediately.

Serves approx 6 to 8

Fish Soup I (Scandinavian)

Ingredients

1 onion, chopped

 1 large potato, peeled and cubed  

 ¾ cup milk  

 2 tbsp cream  

 ½ lbs white fish fillet  

 2-3 prawns, shelled and deveined (optional)

4 teaspoons chopped fresh dill or dried  

Salt and freshly ground pepper to taste  

1. Pour milk into a Dutch oven. Add chopped onion and potato. Cook for 2 minutes, under medium heat.

 2. Add fish fillet (and prawns if used). Pour cream in and stir slowly. Cook for 1 minute.

 Season with salt and pepper. Add chopped dill and mix well. Garnish with dill. 


Serves 4

Fiddlehead Soup

Ingredients

1/2 cup fiddleheads

1/2 cup fresh mushrooms, sliced

1/2 cup leeks (white portion only), sliced

1/8 cup sliced green onions

1/4 cup butter, cubed

1/8 cup all-purpose flour

Salt and cayenne pepper to taste

1 ½ cups milk

1/2 cup chicken stock

1/2 teaspoon lemon juice

1. In a large saucepan or Dutch oven, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.

2. Remove from the heat; stir in the flour, salt and cayenne. Gradually add the milk and chicken stock, stirring until smooth. Bring to a gentle boil; cook and stir for 10 minutes. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice. 

Serves approx. 2

NOTE: Recipe can be doubled, tripled, etc.

Fennel Soup

Ingredients

2 oz. butter

5 fennel bulbs, trimmed and quartered

4 cups vegetable or chicken stock (see our recipes)

Salt and pepper to taste

Melt the butter in a Dutch oven over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the stock, and simmer until fennel is tender, about 15 more minutes. Add salt and freshly ground pepper to taste. Serves 4.

NOTE: Fennel’s power of restoring sight was well known to the poet Longfellow, and he wrote, ‘above the lower plants it towers, the fennel with it’s yellow flowers, and in an earlier age than ours, was gifted with the wondrous powers, lost vision to restore’.