Fish soup???

[Silverado]

I have some frozen fish fillets in the freezer - walleye or pike IIRC.

I want to make some kind of fish soup. Not chowder, but a broth soup.

Anybody got a recipe or some ideas? I once had what I was told was Hungarian Fish Soup (or stew) which had a clear broth, and was fairly spicy in a black pepper kind of way. I'd like something like that.

 

[Levi Garrett]

Fry it up with onions first cause it will turn to mush. Add it in once the soup is done. As for the soup , not a clue

 

[Rammer Jammer]

An old favorite of mine from my bachelor days is "Tuna Soup".


Seriously, though here's the other kind I mean:


- 1 can of tuna (hockey puck size In Water, Not In Oil)

- 1 package of Ichiban-type noodles (the cheap "4 or 5 for a dollar" square brick kind)


Cook the noodles, add the flavour package contents, add the tuna with water from the can to the noodles. Add additional spices as desired. Mix and enjoy.

This meal can cost you less than a buck if you shop smart, leaving you more money for guns.

 

[Big Guy]

Hot and Sour Bass Soup

5 cups water
2 Tbs. Chicken bouillon
¼ cup white vinegar
1 medium onion cut in wedges
8 whole peppercorns
1 lb. Bass filets, ½ inch thick
4 oz. Canned sliced mushrooms or fresh equivalent
1 Tbs. Soy sauce
1 clove garlic, minced
½ tsp. crushed Chile peppers
2 Tbs. Corn starch, mixed in 2 TBS water
1 egg beaten
1 green onion, chopped

In a large pot combine water, bouillion, vinegar, onion, and peppercorns and heat to boiling, add filets, reduce heat, cover and simmer until fish flakes easily, about 5 minutes. Remove fish and cut into 1-inch pieces, set aside. Remove peppercorns; stir in mushrooms, soy sauce, garlic and red pepper. Heat to boiling. Reduce heat cover and simmer for 15 minutes. Blend cornstarch and water and stir into soup. Heat to boiling stir constantly until thickened. Add fish, remove from heat and pour beaten egg in a thin stream over soup. Do not stir. Top with green onions.

 

[Silverado]

Thanks Big Guy, that sounds about right

 

[mommabear]

I'm not a Newfy but um. a pal of mine .. took 1/2 cup butter , an onion chopped, potatoes and turnip .. got those guys going in the pot. Then added the fish... I could eat this every night

 

[savagefan]

Run 'er thru the Bassomatic 2000.

 

[22lr]

I realise its fairly old topic... but nobody seems to know the beauty of real fish soup. It is simple - boil the fish. Cook it fast - 20 minutes or fish will start falling apart. Do not wash slime off the fish skin if there is any - it adds to boullion taste. Potatoes, quartered onion and chopped carrot should be ready and go in together with the fish. Black pepper is a must, chopped and little black balls together. Potatoes are optional actually, some people prefer straight clear broth, not overloaded with stuff.

Some older recipies call for double broth - that is when you have cheap small fish and bigger better tasting fish. You clean small fish and sack it in cheeze cloth and boil it till it gives off everything there was to it. Hense is the need for cheeze cloth - to contain bones and flakes. Pull that porridge out and now cook your good stuff (sturgeon for example) in the same broth. Cooked this way broth is reach and may even turn milky but tastes really good.

 

[art.h]

In the spring net a few spawning suckers. fillet, poach, break up remove bones, brown with onions and garlic then use to make a traditional fish chowder, any recipe book, great to take in a thermos for the opening dates. BE SURE TO CHECK YOUR PROVINCE REGS HERE IN ON. YOU CAN NET BAIT FISH AND SUCKERS ARE CLASSED AS SUCH