How do you think I should make fish soup???

Question

I will be using sand bass,nurse shark and a bit o' lobster.What steps are needed to make sure it taste great....Thanks for the extra detail...Tom Science 4

Answer 1

You should look up a nice Chowdah recipe on www.allrecipes.com
I always use them. Good site.

Answer 2

It would be best if you had a good fish stock for a base. I would simmer the shark first, in well seasoned water (salt, fresh ground pepper, herbs) I would perhaps soak the shark in a little milk or buttermilk to remove the urine odor they tend to have before simmering. If it were me, I would add some veggies, butter and fresh thick cream and turn it into a chowder, perhaps with some potatoes. Sorry I cant give an exact recipe, but I am the sort of cook that just chucks stuff into a pot until it looks, tastes, and smells right. Wish I was joining you for dinner!

Answer 3

This is really simple, but packs a lot of intriguing flavors. I usually use cod and mussels in mine, but the assortment of fish you mentioned ought to be great in it.

Fish Soup with Fennel and Saffron

--2 tablespoons olive oil
--1 medium onion, chopped finely
--1 leek, white part only, trimmed, washed, thinly sliced
--1 clove garlic, crushed
--1 14-ounce can diced tomatoes with their juice, or use 7 to 8 ripe plum tomatoes, peeled, seeded, and diced
--salt and freshly ground pepper to taste
--1/4 teaspoon fennel seed--put the seeds into a small plastic bag and crush them slightly with a meat mallet, a hammer, the heel of a shoe, or whatever's handy
--2 good-sized strips of orange zest
--2 cups fish stock if you have it--if not, water works fine!
--1 pound fish of your choice, cut in pieces of about 1 inch

In a large saucepan, heat the oil and saute the onion and the leek until tender. Add the garlic and stir 1 minute. Add the tomatoes with their juice, the salt and pepper (don't add too much salt--you can always add more at the end), fennel, and orange zest. Simmer gently, covered, for 1 hour. By that time the garlic will have "melted" into the soup.

Add 2 cups fish stock, diluted clam juice, or water. Simmer for another 15 minutes, which gives you time to cut up your fish into bite-sized pieces.

Remove the strips of orange zest if you can find them. (If not, just tell your guests to be on the lookout.)

Add the fish pieces and cook until only just done--probably not more than 10 minutes. The only way to ruin this soup is to overcook the fish. If in doubt, cut into a piece to check. If it's opaque in the middle, it's done. Turn off the heat and let the saucepan sit about another 5 minutes to let flavors blend.

You need lots of warm crusty bread with this to mop up the broth. My original recipe said to serve it topped with a good dollop of aioli, but I "don't do mayo" in any form--can't stand it--and it's delicious without. Your call. I hope you enjoy it.

Answer 4

Chop 2 onions. Put them in saucepan with some oil. fry them a little. Before they change color add water. Let onions and water boil some 15 minutes. Add Fish. Do not cover pan. add seasoning. I suggest salt, pepper and 4 cloves of cardamom. When done add lemon juice. If you don't like onions you can strain the soup, if you like it just leave it. Enjoy it.

Answer 5

first get some onions,bell pepper,tomatos,squachs,carrots and potatos,cut the fish in little squares also the veggies. when the fish and veggies are done pour 1/2 gallon of milk. wait 5 min and enjoy. this is for 2 people.if you are cookIng for more than 2 just add more fish and milk.(DO NOT USE LOW FAT MILK)

Answer 6

put fish in pot
add water
add salt
heat
buy a cook book or go to food network

Answer 7

boil them in water for as long as you feel like doin it and give me my two points.