After looking at Karen's recipe for the seafood soup, I am craving fishy soups. What are your
- Thread starter dawn_mo
- Start date
Here's my favorite: Soupe de Poissons, with a spicy garlic sauce.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19112
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19112
dawn_mo
Well-known member
REC: America's Test Kitchen Clam Chowder
* Exported from MasterCook *
ATK New England Clam Chowder
Recipe By :America's Test Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
7 pounds medium-size hard-shell clams -- such as
cherrystones, scrubbed clean
4 slices thick-cut bacon (about 4 ounces) -- cut into ¼-inch
pieces
1 large Spanish onion -- chopped medium
2 tablespoons all-purpose flour
3 medium boiling potatoes (about 1 ½ pounds) -- scrubbed and cut
into ½-inch dice
1 large bay leaf
1 teaspoon fresh thyme leaves or ¼ teaspoon dried
thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground black or white pepper
1. Bring 3 cups water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clam to the shell and transfer the meat to a cutting board. Discard the shells. Mince the clams; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups. If not, add bottled clam juice or water to make this amount.) Rinse and dry the stockpot or Dutch oven, then return the pot to the burner.
2. Fry the bacon in the now-empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.
- - - - - - - - - - - - - - - - - - -
NOTES : Follow the recipe for New England Clam Chowder (below), substituting for the fresh clams 4 cans (6 ½ ounces each) minced clams, juice drained and reserved and clam meat reserved in small bowl, along with 1 cup water and 2 bottles (8 ounces each) clam juice in medium bowl. Add reserved clam meat and juice at same points when fresh clam meat and broth would be added.
* Exported from MasterCook *
ATK New England Clam Chowder
Recipe By :America's Test Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
7 pounds medium-size hard-shell clams -- such as
cherrystones, scrubbed clean
4 slices thick-cut bacon (about 4 ounces) -- cut into ¼-inch
pieces
1 large Spanish onion -- chopped medium
2 tablespoons all-purpose flour
3 medium boiling potatoes (about 1 ½ pounds) -- scrubbed and cut
into ½-inch dice
1 large bay leaf
1 teaspoon fresh thyme leaves or ¼ teaspoon dried
thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground black or white pepper
1. Bring 3 cups water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. Transfer the clams to a large bowl; cool slightly. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clam to the shell and transfer the meat to a cutting board. Discard the shells. Mince the clams; set aside. Pour the clam broth into a 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups. If not, add bottled clam juice or water to make this amount.) Rinse and dry the stockpot or Dutch oven, then return the pot to the burner.
2. Fry the bacon in the now-empty pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.
- - - - - - - - - - - - - - - - - - -
NOTES : Follow the recipe for New England Clam Chowder (below), substituting for the fresh clams 4 cans (6 ½ ounces each) minced clams, juice drained and reserved and clam meat reserved in small bowl, along with 1 cup water and 2 bottles (8 ounces each) clam juice in medium bowl. Add reserved clam meat and juice at same points when fresh clam meat and broth would be added.
Dawn, you got me in the mood for salmon chowder . Found one that looks good, but can't read some of
the measurements. They come out like this:
½ teaspoon dried dill
¾ teaspoon salt
Can anyone read this? I assume it means "1"
http://curmudgeonry.mu.nu/archives/064892.php
the measurements. They come out like this:
½ teaspoon dried dill
¾ teaspoon salt
Can anyone read this? I assume it means "1"
http://curmudgeonry.mu.nu/archives/064892.php
lin-seattle
Active member
I think the "A" is "filler or something, since you wouldn't want to cut the potatoes into 1 1/2 ....
chunks either. I think Nan's right.
chunks either. I think Nan's right.
lin-seattle
Active member
I love the San Francisco-Style Cioppino posted in T&T. I've been....
making it for years. I don't add fish, but do add more shrimp and scallops. And I make a rouille sauce that I stir into it. I think I first found the cioppino recipe in Sunset Magazine.
ROUILLE
6 cloves garlic
1 tsp
(5 ml) salt
12 large basil leaves
1/3 cup
(60 g) chopped pimiento
1/3 cup
(50 g) bread crumbs
1 egg yolk
1 cup
(25 cl) olive oil
hot pepper sauce
In a food processor fitted with the cutting blade, puree all ingredients (except the olive oil and hot pepper sauce) until finely minced.
With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides.
Add hot pepper sauce to taste. The rouille should be very spicy.
http://www.worldwideschool.org/library/books/tech/recipes/soup/bouillabaisse/Chap1.html
http://www.finerkitchens.com/swap/forum19/36_Rec_San_Francisco-Style_Cioppino
making it for years. I don't add fish, but do add more shrimp and scallops. And I make a rouille sauce that I stir into it. I think I first found the cioppino recipe in Sunset Magazine.
ROUILLE
6 cloves garlic
1 tsp
(5 ml) salt
12 large basil leaves
1/3 cup
(60 g) chopped pimiento
1/3 cup
(50 g) bread crumbs
1 egg yolk
1 cup
(25 cl) olive oil
hot pepper sauce
In a food processor fitted with the cutting blade, puree all ingredients (except the olive oil and hot pepper sauce) until finely minced.
With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides.
Add hot pepper sauce to taste. The rouille should be very spicy.
http://www.worldwideschool.org/library/books/tech/recipes/soup/bouillabaisse/Chap1.html
http://www.finerkitchens.com/swap/forum19/36_Rec_San_Francisco-Style_Cioppino
I found the recipe from another source and here are the correct measurements...so weird.
« It's M-A-R-T-I-N ~ Main ~ Smile »
January 26, 2005
Salmon Chowder
I like chowder and I like salmon. In Alaska we lived down the street from a great little restaurant called The Chowder House that had a great salmon chowder on the menu. I ate it a lot up there, but had never made my own. The other night I had some salmon I needed to cook and decided to take my favorite corn chowder recipe, change it around a bit, add the salmon and see what happened. This is the result. It turned out so well that my five year old went through 4 bowls of it and he's not even usually a big fan of salmon.
Jordana's Salmon Chowder
Any leftover salmon would do and I suppose you could use canned salmon, though I wouldn't recommend it. Starting with fresh salmon though, this is the recipe.
Salmon filet (about 3-4 inches long)
Olive oil
Salt and pepper
Preheat the oven to 450 degrees. Remove skin from salmon. Brush both sides heavily with olive oil and sprinkle the top with salt and pepper. Heat a oven proof (I used cast iron) skillet on high on the stove. When the skillet is hot, put the salmon face down on the pan and cook it for 2 minutes without moving it. Then flip it over, put the skillet in the oven and bake for 5 minutes. Remove from the oven and cool. Flake into small pieces to use in the soup. (The salmon is delicious and moist cooked this way, so it works great just for eating, not simply for soup-making.)
Cooking spray
1 medium onion, finely chopped
4 carrots, cut into ¼-inch rings
4 medium red potatoes, unpeeled and cut into ½-inch chunks
1 cup water
2 cups chicken broth
½ teaspoon dried dill
¾ teaspoon salt
Course ground black pepper
2 cups frozen corn, thawed or fresh corn cut from 4 ears
flaked salmon
1 cup half-and-half
Spray a large soup pot with cooking spray and heat over medium heat. Add onion and carrots and cook, stirring often, 5 minutes, or until vegetables are tender.
Add potatoes, chicken broth, dill, salt, pepper, and water. Heat to boiling; boil 10 minutes, or until potatoes are fork-tender.
When potatoes are ready, add corn and salmon to the pot and cook 5 minutes. Stir in half-and-half; heat through, but do not boil. Serve.
Posted by Jordana ~ January 26, 2005 03:34 PM
« It's M-A-R-T-I-N ~ Main ~ Smile »
January 26, 2005
Salmon Chowder
I like chowder and I like salmon. In Alaska we lived down the street from a great little restaurant called The Chowder House that had a great salmon chowder on the menu. I ate it a lot up there, but had never made my own. The other night I had some salmon I needed to cook and decided to take my favorite corn chowder recipe, change it around a bit, add the salmon and see what happened. This is the result. It turned out so well that my five year old went through 4 bowls of it and he's not even usually a big fan of salmon.
Jordana's Salmon Chowder
Any leftover salmon would do and I suppose you could use canned salmon, though I wouldn't recommend it. Starting with fresh salmon though, this is the recipe.
Salmon filet (about 3-4 inches long)
Olive oil
Salt and pepper
Preheat the oven to 450 degrees. Remove skin from salmon. Brush both sides heavily with olive oil and sprinkle the top with salt and pepper. Heat a oven proof (I used cast iron) skillet on high on the stove. When the skillet is hot, put the salmon face down on the pan and cook it for 2 minutes without moving it. Then flip it over, put the skillet in the oven and bake for 5 minutes. Remove from the oven and cool. Flake into small pieces to use in the soup. (The salmon is delicious and moist cooked this way, so it works great just for eating, not simply for soup-making.)
Cooking spray
1 medium onion, finely chopped
4 carrots, cut into ¼-inch rings
4 medium red potatoes, unpeeled and cut into ½-inch chunks
1 cup water
2 cups chicken broth
½ teaspoon dried dill
¾ teaspoon salt
Course ground black pepper
2 cups frozen corn, thawed or fresh corn cut from 4 ears
flaked salmon
1 cup half-and-half
Spray a large soup pot with cooking spray and heat over medium heat. Add onion and carrots and cook, stirring often, 5 minutes, or until vegetables are tender.
Add potatoes, chicken broth, dill, salt, pepper, and water. Heat to boiling; boil 10 minutes, or until potatoes are fork-tender.
When potatoes are ready, add corn and salmon to the pot and cook 5 minutes. Stir in half-and-half; heat through, but do not boil. Serve.
Posted by Jordana ~ January 26, 2005 03:34 PM
Salmon Bisque, from the Robin's Nest Restaurant in Cambria
I just copied if off my original post over at Epi. It's still my favorite fish soup.
"My dad says I could open a restaurant with this recipe. Robin's Nest in Cambria, CA, already did:
Saute 5 minutes:
1/2 c. butter
2 c. sliced leeks (onions OK)
1/2 lb. sliced mushrooms
1 Tb. crushed garlic
Add: 46 oz clam juice
4 c. chopped tomatoes
1/2 c. chopped parsley
2 tsp. dill weed
1 tsp. salt
1/2 tsp. pepper
Heat almost to boiling and add 4 c. salmon, bones removed, and cut into 1/2 inch cubes.
Cook 3 - 5 minutes (I like longer). Stir in 4 c. cream (I sub half and half or even evap milk but the color isn't as pretty.)
Whisk in 1/2 c. flour. Reheat. Serve with garnish of fresh dill springs.
Hope you like it. I had to buy their book to get the recipe
I just copied if off my original post over at Epi. It's still my favorite fish soup.
"My dad says I could open a restaurant with this recipe. Robin's Nest in Cambria, CA, already did:
Saute 5 minutes:
1/2 c. butter
2 c. sliced leeks (onions OK)
1/2 lb. sliced mushrooms
1 Tb. crushed garlic
Add: 46 oz clam juice
4 c. chopped tomatoes
1/2 c. chopped parsley
2 tsp. dill weed
1 tsp. salt
1/2 tsp. pepper
Heat almost to boiling and add 4 c. salmon, bones removed, and cut into 1/2 inch cubes.
Cook 3 - 5 minutes (I like longer). Stir in 4 c. cream (I sub half and half or even evap milk but the color isn't as pretty.)
Whisk in 1/2 c. flour. Reheat. Serve with garnish of fresh dill springs.
Hope you like it. I had to buy their book to get the recipe
Rec: Spring Gumbo
This is really easy and tasty, I discovered the recipe in a Family Circle or Woman's Day when I was living in a temporary situation in a condo with very limited resources. It was a one-pot grocery store meal. We enjoyed it so much I still make it occasionally, it calls for ingredients I usually have in pantry or freezer.
Note: I substitute chicken stock for the chicken bouillon cubes, using 2-3 cups of chicken broth and 6-7 cups water to keep close to the ratio of chicken stock to water in the recipe. Next time, I'm going to use some shrimp stock. This is definitely soupy, as you can see from the liquid to rice ratio. Half this recipe makes a lot! I just up the scallops a bit. I also siimmer the liquid a bit longer before adding the seafood.
Spring gumbo
10 Servings
1/4 cup olive oil
1/4 cup flour
1 medium-sized onion, thinly sliced
2 cloves garlic, finely chopped
1 green bell pepper; chopped
3 stalks celery, thinly sliced
1 jalapeno pepper; seeded and diced
2 cans (14 1/2 oz.) stewed tomatoes
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/8 teaspoon cayenne pepper
5 drops hot pepper sauce
2 chicken bouillon cubes dissolved in
9 cups water
1 cup uncooked white rice
1 pound shelled and deveined medium-size shrimp;
sliced in half
1/2 pound scallops
1 teaspoon salt
1/2 teaspoon ground black pepper
Roux: heat oil in dutch oven. Stir in flour, a tablespoon at a time; cook, stirring, until flour begins to brown, 3 to 4 minutes.
Add onion, garlic, green pepper, celery, jalapeno; cook for 10 to 12 minutes, until celery is softened. Add tomatoes, red pepper flakes, paprika, cayenne, pepper sauce, bouillon liquid and rice. Simmer, covered, for 20 minutes.
Add shrimp, scallops, salt and pepper; simmer until seafood is opaque, about 3 minutes.
This is really easy and tasty, I discovered the recipe in a Family Circle or Woman's Day when I was living in a temporary situation in a condo with very limited resources. It was a one-pot grocery store meal. We enjoyed it so much I still make it occasionally, it calls for ingredients I usually have in pantry or freezer.
Note: I substitute chicken stock for the chicken bouillon cubes, using 2-3 cups of chicken broth and 6-7 cups water to keep close to the ratio of chicken stock to water in the recipe. Next time, I'm going to use some shrimp stock. This is definitely soupy, as you can see from the liquid to rice ratio. Half this recipe makes a lot! I just up the scallops a bit. I also siimmer the liquid a bit longer before adding the seafood.
Spring gumbo
10 Servings
1/4 cup olive oil
1/4 cup flour
1 medium-sized onion, thinly sliced
2 cloves garlic, finely chopped
1 green bell pepper; chopped
3 stalks celery, thinly sliced
1 jalapeno pepper; seeded and diced
2 cans (14 1/2 oz.) stewed tomatoes
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/8 teaspoon cayenne pepper
5 drops hot pepper sauce
2 chicken bouillon cubes dissolved in
9 cups water
1 cup uncooked white rice
1 pound shelled and deveined medium-size shrimp;
sliced in half
1/2 pound scallops
1 teaspoon salt
1/2 teaspoon ground black pepper
Roux: heat oil in dutch oven. Stir in flour, a tablespoon at a time; cook, stirring, until flour begins to brown, 3 to 4 minutes.
Add onion, garlic, green pepper, celery, jalapeno; cook for 10 to 12 minutes, until celery is softened. Add tomatoes, red pepper flakes, paprika, cayenne, pepper sauce, bouillon liquid and rice. Simmer, covered, for 20 minutes.
Add shrimp, scallops, salt and pepper; simmer until seafood is opaque, about 3 minutes.
REC: Dilled Two-Salmon Chowder
Dilled Two-Salmon Chowder
from The Best Soups Cookbook by Marilyn Crowley & Joan Mackie
"Here we’ve combined fresh salmon with a little smoked salmon to give the chowder a depth of flavor usually only achieved with bacon. The fresh flavor hits of lemon and dill wake up you taste buds."
2 T butter
1 med onion, diced
2 T all purpose flour
2½ c fish stock or water
4 med new potatoes, peeled & diced
1 lb salmon steak or fillet, bones & skin removed, cut in 1” cubes
½ tsp lemon zest, finely grated
2½ c whole milk or half-and-half (10% cream)
1 T fresh dill, finely chopped (or ¼ tsp dried)
4 oz smoked salmon, chopped
½ tsp salt
¼ tsp black pepper
fresh dill
In a large saucepan, melt butter over medium heat. Stir in onion and cook for 5 minutes or until onion has softened. Sprinkle with flour and stir until absorbed. Slide pan off heat. Add stock a little at a time (to avoid lumps), stirring after each addition until smooth.
Return saucepan to heat. Add potatoes; bring to a boil. Reduce heat and simmer, covered and stirring occasionally, for 15 minutes or until potatoes are tender. Add fresh salmon and zest; simmer for 3 to 5 minutes or just until fish is cooked. Gently stir in milk, dill, smoked salmon, salt and pepper; heat until hot, but do not boil. Taste and adjust seasoning as needed. Ladle into heated soup bowls; serve sprinkled with additional fresh dill.
Serves 4 to 6.
Dilled Two-Salmon Chowder
from The Best Soups Cookbook by Marilyn Crowley & Joan Mackie
"Here we’ve combined fresh salmon with a little smoked salmon to give the chowder a depth of flavor usually only achieved with bacon. The fresh flavor hits of lemon and dill wake up you taste buds."
2 T butter
1 med onion, diced
2 T all purpose flour
2½ c fish stock or water
4 med new potatoes, peeled & diced
1 lb salmon steak or fillet, bones & skin removed, cut in 1” cubes
½ tsp lemon zest, finely grated
2½ c whole milk or half-and-half (10% cream)
1 T fresh dill, finely chopped (or ¼ tsp dried)
4 oz smoked salmon, chopped
½ tsp salt
¼ tsp black pepper
fresh dill
In a large saucepan, melt butter over medium heat. Stir in onion and cook for 5 minutes or until onion has softened. Sprinkle with flour and stir until absorbed. Slide pan off heat. Add stock a little at a time (to avoid lumps), stirring after each addition until smooth.
Return saucepan to heat. Add potatoes; bring to a boil. Reduce heat and simmer, covered and stirring occasionally, for 15 minutes or until potatoes are tender. Add fresh salmon and zest; simmer for 3 to 5 minutes or just until fish is cooked. Gently stir in milk, dill, smoked salmon, salt and pepper; heat until hot, but do not boil. Taste and adjust seasoning as needed. Ladle into heated soup bowls; serve sprinkled with additional fresh dill.
Serves 4 to 6.
Rec: Pakistani Shrimp-Corn Chodwer
1 tsp unslated butter
1 tsp olive oil
2 medium onions, finely diced
2 chilli peppers, diced
4 cloves garlic, finely chopped
6 plum tomatoes, peeled, chopped, and seeded
1 cup vegetable broth
1 bay leaf
6 small potatoes, peeled & chunked
3 cups whole milk
2 cups corn kernels
1 lb medium raw shrimp, peeled & deveined
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbs fresh cilantro leaves
In a large heavy saucepan, heat butter and oil over medium heat. Add the onions; cook for 4 to 5 minutes, until slightly golden.
Add peppers and garlic and cook for 2 more minutes, then add the tomatoes, broth, and bay leaf and bring the mixture to a boil.
Add potatoes, bring to a boil again, and decrease heat so the mixture starts to simmer.
Cover pan and simmer for 15 minutes, or until the potatoes are tender; stir in the milk and simmer for another 5 minutes, then add the corn, shrimp, salt, and pepper and simmer for an additional 4 minutes.
Serve sprinkled with a few leaves of cilantro.
1 tsp unslated butter
1 tsp olive oil
2 medium onions, finely diced
2 chilli peppers, diced
4 cloves garlic, finely chopped
6 plum tomatoes, peeled, chopped, and seeded
1 cup vegetable broth
1 bay leaf
6 small potatoes, peeled & chunked
3 cups whole milk
2 cups corn kernels
1 lb medium raw shrimp, peeled & deveined
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbs fresh cilantro leaves
In a large heavy saucepan, heat butter and oil over medium heat. Add the onions; cook for 4 to 5 minutes, until slightly golden.
Add peppers and garlic and cook for 2 more minutes, then add the tomatoes, broth, and bay leaf and bring the mixture to a boil.
Add potatoes, bring to a boil again, and decrease heat so the mixture starts to simmer.
Cover pan and simmer for 15 minutes, or until the potatoes are tender; stir in the milk and simmer for another 5 minutes, then add the corn, shrimp, salt, and pepper and simmer for an additional 4 minutes.
Serve sprinkled with a few leaves of cilantro.
REC: Shrimp and Rice Soup
Shrimp and Rice Soup
from Canadian Living’s Fish and Seafood
“Pass the garnishes in small bowls to accompany this aromatic Vietnamese soup.”
8 oz fresh or frozen shrimp, peeled & deveined
1/3 c shallots, minced (or green onions)
4 cloves garlic, minced
2 T fish sauce
½ tsp pepper
4 c chicken stock
1 c Thai jasmine rice (or other long-grain white rice)
4 stalks lemongrass (or 4 tsp grated lemon rind)
1 T vegetable oil
2 tomatoes, chopped
Garnishes:
2 T dry-roasted unsalted peanuts, coarsely chopped
1 c fresh coriander leaves (optional)
1 hot red or green chili pepper, minced (optional)
Vietnamese Dipping Sauce (see below)
Coarsely chop shrimp. In bowl, whisk together shallots, ¼ of the garlic, the fish sauce and pepper. Add shrimp; toss to coat, set aside.
In large stockpot, combine stock, 4 cups water and rice; bring to boil.
Meanwhile, peel tough outer layers from lemongrass; using side of knife or meat pounder, smash stalks and add to rice along with another ¼ of the garlic. Reduce heat to medium; simmer, partially covered, for 15 minutes.
Meanwhile, in small skillet, heat oil over medium heat; stir-fry remaining garlic for 30 seconds or until golden. Add shrimp mixture; stir-fry for about 1 minute or until shrimp starts to turn pink. Add to rice mixture along with tomatoes; simmer for 5 minutes. Discard lemongrass. Ladle into bowls.
Garnishes: Serve with peanuts, coriander leaves (if using), chili pepper (if using) and Vietnamese Dipping Sauce.
Makes 6 servings.
Vietnamese Dipping Sauce:
¼ c Vietnamese or Thai fish sauce
¼ c water
3 T lime juice
1 T granulated sugar
1 clove garlic, minced
pinch hot pepper flakes
Combine ingredients together in a bowl.
My Notes: Throw shrimp shells into the stockpot with 4 cups boiling water, reduce heat and simmer for 15 minutes. Then separate the shells and water; discard the shells and return water to the pot along with chicken stock and rice.
Shrimp and Rice Soup
from Canadian Living’s Fish and Seafood
“Pass the garnishes in small bowls to accompany this aromatic Vietnamese soup.”
8 oz fresh or frozen shrimp, peeled & deveined
1/3 c shallots, minced (or green onions)
4 cloves garlic, minced
2 T fish sauce
½ tsp pepper
4 c chicken stock
1 c Thai jasmine rice (or other long-grain white rice)
4 stalks lemongrass (or 4 tsp grated lemon rind)
1 T vegetable oil
2 tomatoes, chopped
Garnishes:
2 T dry-roasted unsalted peanuts, coarsely chopped
1 c fresh coriander leaves (optional)
1 hot red or green chili pepper, minced (optional)
Vietnamese Dipping Sauce (see below)
Coarsely chop shrimp. In bowl, whisk together shallots, ¼ of the garlic, the fish sauce and pepper. Add shrimp; toss to coat, set aside.
In large stockpot, combine stock, 4 cups water and rice; bring to boil.
Meanwhile, peel tough outer layers from lemongrass; using side of knife or meat pounder, smash stalks and add to rice along with another ¼ of the garlic. Reduce heat to medium; simmer, partially covered, for 15 minutes.
Meanwhile, in small skillet, heat oil over medium heat; stir-fry remaining garlic for 30 seconds or until golden. Add shrimp mixture; stir-fry for about 1 minute or until shrimp starts to turn pink. Add to rice mixture along with tomatoes; simmer for 5 minutes. Discard lemongrass. Ladle into bowls.
Garnishes: Serve with peanuts, coriander leaves (if using), chili pepper (if using) and Vietnamese Dipping Sauce.
Makes 6 servings.
Vietnamese Dipping Sauce:
¼ c Vietnamese or Thai fish sauce
¼ c water
3 T lime juice
1 T granulated sugar
1 clove garlic, minced
pinch hot pepper flakes
Combine ingredients together in a bowl.
My Notes: Throw shrimp shells into the stockpot with 4 cups boiling water, reduce heat and simmer for 15 minutes. Then separate the shells and water; discard the shells and return water to the pot along with chicken stock and rice.
dawn_mo
Well-known member
REC: Thai Chicken Soup, but I love it with shrimp or fish just as much.
Thai Chicken Soup Recipe
4 cups chicken broth
4 slices gingerroot
1 lemon, juice of
2 tablespoons fish sauce
17 ounces coconut milk (regular or lite)
2 tablespoons seasoned rice vinegar
1 tablespoon garlic and red chile paste
1 lb raw chicken breasts, chopped or
shrimp or fish
1 bunch green onions, thinly sliced
2 serrano chilies, sliced thin
1 bunch fresh cilantro, chopped
In a soup pot, bring stock and ginger slices to a boil, for one minute.
Reduce heat to low and add coconut milk, lemon or lime juice, fish sauce, rice vinegar, green onions, and garlic chile paste; simmer for about 5 minutes.
Add the chicken and simmer for 5 minutes more, or until chicken is cooked.
Turn off the heat, and add sliced chiles and cilantro.
Thai Chicken Soup Recipe
4 cups chicken broth
4 slices gingerroot
1 lemon, juice of
2 tablespoons fish sauce
17 ounces coconut milk (regular or lite)
2 tablespoons seasoned rice vinegar
1 tablespoon garlic and red chile paste
1 lb raw chicken breasts, chopped or
shrimp or fish
1 bunch green onions, thinly sliced
2 serrano chilies, sliced thin
1 bunch fresh cilantro, chopped
In a soup pot, bring stock and ginger slices to a boil, for one minute.
Reduce heat to low and add coconut milk, lemon or lime juice, fish sauce, rice vinegar, green onions, and garlic chile paste; simmer for about 5 minutes.
Add the chicken and simmer for 5 minutes more, or until chicken is cooked.
Turn off the heat, and add sliced chiles and cilantro.