Thursday, December 15, 2011

Fisherman's Soup: Northwest Bounty

Pin It Now! I am truly blessed to live in Western Washington where there is easy access to high quality fresh seafood year round.  Uwajimaya is one of the best Asian groceries around here and their fresh seafood market is incredible, but even at our everyday grocery store you can always find decent seafood offerings.  Today I am making a Fisherman's Soup for dinner with prawns, clams and salmon and I am going to serve it with a large loaf of artisan bread.  The great thing about this dish is that you can use any type of seafood you love, mixing and matching it to your favorites.

I am going to provide 2 recipes - one for a basic fish stock and one for the final Fisherman's Soup.  In place of the fish stock though you can make this soup using vegetable or chicken stock and white wine to accomplish a great base.  Fish stock is just a way for me to make use of every part of the fish, but definitely not required to make a great Fisherman's Soup.

Fish Stock


Michelle K.

Ingredients


  • 2 lbs fish bones and heads, gills removed
  • 6 cups water
  • 2 cups dry white wine
  • 2 tbs vegetable oil
  • 3 onions coarsely chopped
  • 3 celery stalks, chopped
  • 3 carrots, cut into 1-inch lengths
  • 3 bay leaves
  • 8 peppercorns
  • 2 allspice (whole)
  • zest from one lemon
  • 6 sprigs thyme
  • 2 tbs dried parsley

Instructions


  1. In a large soup pot, heat the oil over medium flame. Add the fish and sauté until the fish begins to give off some liquid, about 10 minutes.
  2. Add all of the remaining ingredients. Bring to a boil then turn down the heat to a low simmer. Cook uncovered for about an hour, skimming off any scum if needed.
  3. Remove from the heat and strain through a fine meshed sieve or colander lined with cheesecloth. I rarely have cheesecloth on hand and have found that a single layer of paper towel works just fine for this and when I am all done, the entire bit can go right into the compost bin. Easy cleanup.
  4. This stock is now ready for use, or can be portioned out and stored in the freezer.
Yield: 8 cups

Prep Time: 00:20
Cook time: 01:30

Nutrition


Calories: 116
Total carbs: 10


Fisherman's Soup


Michelle K.

Ingredients


  • 2 tbs vegetable oil
  • 1 onion finely chopped
  • 6 cloves of garlic -- minced
  • 3 cups fish stock
  • 1 can (14.5 ounces) stewed tomatoes, lightly crushed
  • 1 cup white wine, dry
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 lb shrimp, shelled and cleaned
  • 1 lb clams, in their shell, very well cleaned
  • 1/2 lb salmon, cut into 1 inch cubes

Instructions


  1. In a large soup pot, heat the oil over medium flame. Add the onion and sauté until tender. Add the garlic and stir, cooking just long enough to bring out the flavor of the garlic.
  2. Add the fish stock, tomatoes, wine, bay leaf and thyme and bring up to a gentle boil. Simmer for 10 minutes.
  3. Add the clams, making sure they are all completely covered by the soup. Cook for 2 minutes, then add the shrimp and fish. Continue cooking until the shrimp is pink and curls and the fish is no longer translucent, about 3-4 more minutes. All of the clams that are good to eat will have opened by now - discard any that are closed, along with the bay leaf and the thyme twigs.
Yield: 6 servings

Prep Time: 00:20
Cook time: 00:25

Nutrition


Calories: 509
Total carbs: 33