mm's fish soup
1 - 2 T canola or olive oil
1/2 large onion or 1 med onion, chopped
3 stalks celery, chopped
ground pepper to taste
red pepper flakes, cayenne, or tabasco to taste (I used a pinch)
1 t - 1/2 T paprika
3/4 c rose' or white wine or dry sherry
1 c chicken broth (or 1 can clam broth, even better)
2 bay leaves
1 t dried thyme, crumbled to release more flavor
juice and zest of 1/2 a lemon
1/2 c plain yogurt
4 c chicken broth
1 lb snapper or other fish, bones removed and cut into 1" chunks
1/2 lb fresh cooked shrimp
3 T fresh parsley, minced
Heat oil and add onion and celery, cooking for about 10 min, or until vegetables have softened a bit. Add ground pepper, red pepper flakes, and paprika and cook for 3-5 min, stirring frequently. Add wine, chicken broth, bay leaves, and thyme and cook over medium heat for 30 min, stirring occasionally. Add more chicken broth as liquid reduces.
Remove from heat and let cool for 5 min. Remove bay leaves and reserve them to add later. Use blender and pour onion-wine mixture into container; add lemon juice, zest, and yogurt and run until mixture is pureed. Return to pan, add chicken broth and reserved bay leaves, bring to simmer and add fish. Cook for 10 min. Add shrimp and parsley and cook for additional 3-5 min. Taste for seasonings and serve.
Julienned zucchini would be a lovely addition, added at the same time as the shrimp; 1/2 - 1 t crumbled oregano (in addition to the herbs/spices listed in the recipe) would be good here.
This wasn't as much work as it appears!
1/2 large onion or 1 med onion, chopped
3 stalks celery, chopped
ground pepper to taste
red pepper flakes, cayenne, or tabasco to taste (I used a pinch)
1 t - 1/2 T paprika
3/4 c rose' or white wine or dry sherry
1 c chicken broth (or 1 can clam broth, even better)
2 bay leaves
1 t dried thyme, crumbled to release more flavor
juice and zest of 1/2 a lemon
1/2 c plain yogurt
4 c chicken broth
1 lb snapper or other fish, bones removed and cut into 1" chunks
1/2 lb fresh cooked shrimp
3 T fresh parsley, minced
Heat oil and add onion and celery, cooking for about 10 min, or until vegetables have softened a bit. Add ground pepper, red pepper flakes, and paprika and cook for 3-5 min, stirring frequently. Add wine, chicken broth, bay leaves, and thyme and cook over medium heat for 30 min, stirring occasionally. Add more chicken broth as liquid reduces.
Remove from heat and let cool for 5 min. Remove bay leaves and reserve them to add later. Use blender and pour onion-wine mixture into container; add lemon juice, zest, and yogurt and run until mixture is pureed. Return to pan, add chicken broth and reserved bay leaves, bring to simmer and add fish. Cook for 10 min. Add shrimp and parsley and cook for additional 3-5 min. Taste for seasonings and serve.
Julienned zucchini would be a lovely addition, added at the same time as the shrimp; 1/2 - 1 t crumbled oregano (in addition to the herbs/spices listed in the recipe) would be good here.
This wasn't as much work as it appears!