Difference between revisions of "Lightening-quick Fish Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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== Description == | == Description == | ||
If you have fish stock and fish scraps in the freezer, combine them here. If not, use chicken stock or water and fresh fish. | If you have fish stock and fish scraps in the freezer, combine them here. If not, use chicken stock or water and fresh fish. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
* Source: ''How to Cook Everything'' | * Source: ''How to Cook Everything'' | ||
* Time: 20 minutes | * Time: 20 minutes | ||
| Line 18: | Line 18: | ||
* minced fresh [[parsley]] leaves for garnish | * minced fresh [[parsley]] leaves for garnish | ||
| − | == | + | == Procedures == |
# Combine all the ingredients except for the fish and parsley in a large, deep saucepan or casserole and turn the heat to high. | # Combine all the ingredients except for the fish and parsley in a large, deep saucepan or casserole and turn the heat to high. | ||
# Bring to a boil, then turn the heat to medium and cook fro 5 minutes, stirring occasionally. | # Bring to a boil, then turn the heat to medium and cook fro 5 minutes, stirring occasionally. | ||
| Line 24: | Line 24: | ||
# Garnish and serve. | # Garnish and serve. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Broth | + | |
| + | [[Category:Broth Recipes]] | ||
[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Fish stock and broth Recipes]] | [[Category:Fish stock and broth Recipes]] | ||
| Line 34: | Line 38: | ||
[[Category:Seafood Soup Recipes]] | [[Category:Seafood Soup Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
Latest revision as of 16:40, 16 July 2012
Description
If you have fish stock and fish scraps in the freezer, combine them here. If not, use chicken stock or water and fresh fish. From "Catsrecipes Y-Group"[1]
- Source: How to Cook Everything
- Time: 20 minutes
- Makes 4 servings
Ingredients
- 5 cups fish, chicken, or shrimp stock, or water
- 1 large onion, chopped
- 1 tbsp minced garlic
- 1 tsp paprika
- pinch saffron (optional)
- 1 tbsp extra-virgin olive oil
- 1 cup cored, peeled, seeded, and chopped tomatoes (canned are fine; include their liquid)
- salt and freshly ground black pepper to taste
- 1½ lbs any white-fleshed fish, cut into small chunks, or fish mixed with shelled seafood, such as clams, shrimp, or scallops
- minced fresh parsley leaves for garnish
Procedures
- Combine all the ingredients except for the fish and parsley in a large, deep saucepan or casserole and turn the heat to high.
- Bring to a boil, then turn the heat to medium and cook fro 5 minutes, stirring occasionally.
- Add the fish and cook, stirring, until it cooks through, about 5 minutes.
- Garnish and serve.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
