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Fish soup recipes with the bits you normally throw out?

Thread Status: Hello , There was no answer in this thread for more than 60 days.
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you can search for Red Snapper Soup with Fresh Bean Sprouts and Garlic Oil. It's a refreshing Vietnamese soup starts with a flavorful broth made with fish heads and bones, fish sauce, lemongrass and ginger.
 
I know one I hope you like:
Ingredients:

1 large onion, chopped
2 garlic cloves, minced
2 carrots, peeled and cut into cubes
2 celery stalks, cut into cubes
1 red bell pepper, seeded and chopped
1 can of diced peeled tomatoes (400 grams)
1.5 liters of fish broth
500 grams of white fish, cut into cubes
1/4 cup chopped fresh parsley
Salt and pepper to taste
Olive oil
Instructions:

In a large pot, heat a little olive oil over medium heat. Add the onion and garlic and cook until golden and fragrant.

Add the carrot, celery and red bell pepper. Cook for 5-7 minutes until the vegetables have softened.

Add the diced peeled tomatoes and the fish broth. Bring to a boil and reduce heat to medium-low. Cook for about 15-20 minutes.

Add the diced fish and cook for another 5-10 minutes until the fish is cooked.

Add the chopped fresh parsley and season with salt and pepper to taste.

Serve hot and enjoy your delicious fish soup. You can accompany it with toasted bread or croutons if you wish.




go to hhprocessors.com/
 
Yes, there are many delicious fish soup recipes that make use of fish bones, head, and other off-cuts. Here is a simple recipe for a flavorful fish soup:
Ingredients:
Fish bones, head, and other off-cuts (about 2 lbs)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 can diced tomatoes
6 cups water
Salt and pepper to taste
Fresh herbs for garnish (optional)
Instructions:
Rinse the fish bones and other off-cuts under cold water and pat them dry.
In a large pot or Dutch oven, sauté the onion, carrots, celery, and garlic over medium heat until they start to soften.
Add the fish bones and other off-cuts to the pot and sauté for a few more minutes until they start to brown.
Add the bay leaf, thyme, diced tomatoes, and water to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes.
Remove the fish bones and other off-cuts from the soup and discard them.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh herbs if desired.
Enjoy your delicious and flavorful fish soup!
 
Yes, there are many delicious fish soup recipes that make use of fish bones, head, and other off-cuts. Here is a simple recipe for a flavorful fish soup:
Ingredients:
Fish bones, head, and other off-cuts (about 2 lbs)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 can diced tomatoes
6 cups water
Salt and pepper to taste
Fresh herbs for garnish (optional)
Instructions:
Rinse the fish bones and other off-cuts under cold water and pat them dry.
In a large pot or Dutch oven, sauté the onion, carrots, celery, and garlic over medium heat until they start to soften.
Add the fish bones and other off-cuts to the pot and sauté for a few more minutes until they start to brown.
Add the bay leaf, thyme, diced tomatoes, and water to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes.
Remove the fish bones and other off-cuts from the soup and discard them.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh herbs if desired.
Enjoy your delicious and flavorful fish soup!
May this information useful for you.
 
Certainly! Making fish soup using bones, head, and other offcuts is a fantastic way to extract maximum flavor. Here's a basic recipe to get you started:

Ingredients:

  • Fish bones, head, and trimmings (about 1 to 1.5 pounds)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 leek, sliced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns
  • 2 tomatoes, chopped
  • 1/2 cup white wine
  • 8 cups water
  • Salt and pepper to taste
  • Fresh herbs (parsley, dill) for garnish
  • Lemon wedges for serving
Instructions:

  1. Prepare the Fish Stock:
    • Rinse the fish bones, head, and trimmings under cold water.
    • In a large pot, add a bit of oil and sauté the onions, carrots, celery, leek, and garlic until softened.
    • Add the fish bones, head, and trimmings to the pot.
    • Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
    • Add the tomatoes, bay leaf, thyme, and black peppercorns.
    • Pour in the water, bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-45 minutes.
  2. Strain the Stock:
    • After simmering, strain the stock through a fine-mesh strainer or cheesecloth into another pot or large bowl.
    • Press down on the solids to extract all the flavorful liquid. Discard the solids.
  3. Season and Finish:
    • Season the fish stock with salt and pepper to taste.
    • At this point, you can use the stock as a base for other fish soups or continue to make a more elaborate fish soup.
  4. Fish Soup:
    • Add in fresh fish fillets, seafood (shrimp, mussels, etc.), and vegetables if desired.
    • Simmer until the fish is cooked through and the flavors meld together.
  5. Serve:
    • Ladle the soup into bowls, garnish with fresh herbs (such as parsley or dill), and serve with lemon wedges on the side.
Feel free to customize the recipe based on your preferences and the types of fish you have available. Enjoy your homemade fish soup!


visit HH Processors
 
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