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50 Fish and Seafood Soup Recipes Part 2

Here's Part 2 of the eCourse - General Guidelines, plus conversions and the second 10 recipes from Crab and Creamed Corn Soup through to Fish Stock.

Conversions

These are general guidelines – approximate conversions which have been rounded up or down.

The individual recipes may have been adjusted slightly to compensate for any discrepancies.

Stick to one set of measurements, whichever you prefer, but don't skip from one to the other as the results may not be reliable.

General Guidelines

Fish soups are really quick to cook – fish stock should never be cooked for longer than 30 minutes as it can get bitter. It should normally be cooked on the day that you want to use it. It doesn’t improve with keeping, but you can freeze it.

Your vegetables need to be cut quite small as the cooking time is short.

Fish or shellfish generally need just a few minutes to cook – shellfish particularly will toughen with too much cooking and white fish tends to flake into unrecognisable shreds.

Crab and Creamed Corn Soup

Serves 4

1/2 cup, 4 oz (100g) crab meat – fresh, canned or frozen - flaked
2 tspn finely grated fresh ginger
2 egg whites
2 tbspn milk
1 tbspn cornflour (cornstarch)
16 fl oz, 1 pint (570ml) fish stock or water
1 cup, 8 oz (225g) can creamed sweetcorn
salt and pepper to taste
finely chopped spring onions (scallions) to garnish

Beat the egg whites and add the milk and cornflour and beat until smooth.

Stir this mixture into the crabmeat.

Bring the stock to the boil and stir in the creamed sweetcorn, then bring it back up to boiling point.

Remove the pan from the heat and stir in the crab meat mixture.

Put the pan back on the heat and stir constantly until the soup is back up to boiling point. Taste and adjust the seasoning.

Simmer for 2 minutes, stirring occasionally and then serve garnished with the chopped onions.

Crab and Noodle Soup

A Chinese soup which makes a light and tasty first course.

Serves 4

1/2 cup, 4 oz (100g) egg noodles
1/8 cup, 1 oz (25g) unsalted butter
1 bunch spring onions (scallions) finely chopped
1 stick celery – sliced finely
1 carrot – peeled and sliced thinly
32 fl oz, 2 pints (1.2 litres) chicken stock
4 tbspns dry sherry
1/2 cup, 4 oz (100g) white crab meat – fresh, canned or frozen - flaked
pinch celery salt
pinch cayenne pepper
2 tspn lemon juice
parsley to garnish

Cook the noodles according to the instructions on the packet – then put into cold water to stop them cooking further.

Heat the butter and fry the onion, celery and carrot for 5 minutes until softened.

Add the chicken stock and sherry and simmer for 5 minutes.

Add the noodles and crab meat and season to taste, then just bring the soup back up to heat.

Serve garnished with the parsley.

Crab Stick Soup

Serves 4

You can use ocean pinks, lobster sticks – any sort of reformed sticks you like really. It’s an economical but tasty soup.

2 tbspns olive oil
1 onion – peeled and finely chopped
10 crab sticks – cut into chunks
32 fl oz, 2 pints (1.2 litres) fish stock
1/2 cup, 4 oz (100g) frozen peas
1/2 cup, 4 oz (100g) mushrooms – thinly sliced
salt and pepper to taste
4 tbspns cream, yoghurt or crème fraiche
fresh chopped parsley to serve

Fry the onion in the oil until softened.

Add the stock and simmer for about 5 minutes.

Add the peas and mushrooms and simmer a further five minutes.

Add the crab sticks and heat through about 1 minute.

Taste and adjust the seasoning.

Pour into bowls and top with a tablespoon of cream and some parsley.

Crabmeat and Sweetcorn Soup

Serves 4

You can use fresh, frozen or canned crab for this soup whichever suits you best.

The threaded egg white makes it look like the sort of soup you would get at a Chinese restaurant.

1 1/4 cup, 10 oz (275g) tinned or frozen sweetcorn
1 egg white
1 tspn oil
32 fl oz, 2 pints (1.2 litres) fish stock
1 tbspn sherry
2 tspns fresh ginger - finely grated
1 tspn salt
1 tspn sugar
2 tspns cornflour (cornstarch) blended with 2 tspns water
3/4 cup, 6 oz (160g) crabmeat
2 tbspn spring onions (scallions) finely chopped

Mix the egg white and oil together in a small bowl - set to one side.

Boil the stock in a large pan add the corn, sherry, ginger, salt and sugar.

Remove from the heat and add the cornflour.

Bring back to the boil and simmer for about 5 minutes.

Add the crabmeat - let the soup return to the boil.

Add the egg white in a steady stream - stir all the time so that it forms threads.

Serve garnished with the chopped spring onions.

Creamed Fish Soup

Serves 4

1 onion – peeled and chopped
1 1/2 cups, 12 oz (350g) white fish
8 fl oz, ½ pint (300ml) water
1/8 cup, 1 oz (25g) butter
handful fresh parsley
1/8 cup, 1 oz (25g) plain flour
8 fl oz, ½ pint (300ml) milk
salt and pepper to taste
1/4 cup, 2 oz (50g) cooked peeled prawns (shrimp)

Put the water, onion and fish into a pan and simmer for 5 minutes.

Pour this into a blender, with the butter, flour, parsley and milk and process until smooth.

Return it to the pan and heat, stirring until the mixture reaches boiling point.

Turn the heat down and simmer for 2 minutes.

Add the prawns, re-heat and season to taste – serve immediately.

Creamed Lobster Soup

Serves 4

1 onion – peeled and chopped
3/4 cup, 6 oz (150g) cooked lobster – fresh or frozen
8 fl oz, ½ pint (300ml) water
1/8 cup, 1 oz (25g) butter
handful fresh parsley
1/8 cup, 1 oz (25g) plain flour
8 fl oz, ½ pint (300ml) milk
salt and pepper to taste
1/4 cup, 2 oz (50g) cooked peeled prawns (shrimp) or flaked lobster or crab to garnish
4 tbspns cream, crème fraiche or thick yoghurt
Chopped parsley

Put the water and onion into a pan and simmer for 5 minutes. Add the chopped lobster and cook a further 2 minutes.

Pour this into a blender, with the butter, flour, parsley and milk and process until smooth.

Return it to the pan and heat, stirring until the mixture reaches boiling point. It will thicken whilst you are doing this - keep stirring.

Turn the heat down and simmer for 2 minutes.

Season to taste – serve immediately garnished with a tablespoon of cream, topped with shrimp/crab/lobster flakes and parsley.

 Cullen Skink

This is one of my all time favorites - I love smoked haddock - serve this with bread and butter.

Serves 4

1 1/2 cup, 12 oz (350g) finnan haddock
1 onion – peeled and chopped
bouquet garni
24 fl oz, 1 ½ pints (900ml) water
2 1/2 cups, 1 ¼ lbs (500g) potatoes – peeled and chopped
16 fl oz, 1 pint (600ml) milk
1/4 cup, 2 oz (50g) butter
salt and pepper to taste
chopped chives to garnish

Put the haddock, onion, bouquet garni and water into a pan. Bring to the boil. Skim the surface and reduce the heat. Simmer for about 10 minutes.

Take the haddock from the pan and skin and bone it. Flake the flesh.

Return the skin and bone to the pan and simmer for a further 20 minutes then strain the stock.

Add the potatoes to the stock and cook for about 20 minutes until soft.

Remove the potatoes and add the milk to the pan.

Mash the potatoes with the butter.

Whisk the potato into the stock until thick and creamy.

Add the fish and taste – it is unlikely you will need any salt, but you might like to add pepper.

Serve garnished with chopped chives or parsley.

Fish and Egg Flower Soup

Another Chinese style soup with egg threads.

Serves 4

1 cup, ½ lb (225g) white fish
1 tbspn oil
3 tspns soy sauce
2 tspns cornflour (cornstarch)
2 eggs
2 tspns oil
323 fl oz, 2 pints (1.2 litres) water
1 tspn fresh grated ginger
6 spring onions (scallions) finely chopped

Cut the fish into thin pieces.

Mix together 1 tbspn oil, the soy sauce and cornflour and pour it over the fish. Leave to marinade for 1 hour.

Beat the eggs with two teaspoons of oil.

Put the water, onions and ginger into a pan and bring it to the boil.

Add the fish and simmer for 5 minutes.

Slowly stir in the egg mixture.

Serve immediately.

Fish Ball Soup

This is a delicious soup – it might seem ridiculously small quantities here, but it’s worth the effort. 

You could just reserve a little smoked haddock from a meal one day – freeze it and bring it out when you want to make this soup – likewise, use the skin and bones from the haddock – just pop it in the freezer and it will be ready to use.

Serves 4

24 fl oz, 1 ½ pints (900ml) fish stock made with white and smoked fish trimmings
1 cup, 4 oz (50g) fresh breadcrumbs
1 tbspn chopped fresh parsley
1 cup, 4 oz (50g) cooked smoked haddock – flaked no bones
½ tspn grated lemon rind
1/4 cup, 2 oz (50g) butter
1 egg
pepper

Make the fish balls by combining all the ingredients (apart from the stock)  and mould them into little balls – this quantity will make about 40.

Pop them in the fridge and leave them for about an hour to firm up.

Bring the stock to the boil and then simmer it – add the balls and cook for about 5 minutes.

Taste and adjust the seasoning – you won’t need salt!

Fish Stock Recipe

This fish stock recipe is a really good one. I have used it countless times.

Remove any gills and roe before cooking as it will make the stock bitter.

Likewise, don't overcook as it will become bitter - this fish stock recipe needs cooking and using on the same day - it does not improve with keeping. It is possible though to cook extra and freeze some for use another day.

I often do this - double or triple quantities - depends on what trimmings I have available.

Check out the frugal bisque recipe to see a use for what you would normally discard - shells!

1 cup, 8 oz (225g) fish trimmings - heads, bones, skin etc
1/8 cup, 1 oz (25g) butter
1 small onion, finely chopped
1 small leek - shredded
1/4 cup, 2 oz (50g) mushrooms - chopped
4 fl oz, 1/4 pint (150ml) white wine or cider
16 fl oz,1 pint (570ml) water
bouquet garni - that's 1 sprig thyme, 1 bay leaf and 2 sprigs parsley

Cover the fish trimmings with cold water and leave for about 2 hours.

Drain and chop into small pieces.

Melt the butter and gently fry the onion, leek and mushrooms - about 5 minutes, until softened, but not coloured.

Add the fish and wine or cider and allow it to bubble, then add the water and bouquet garni.

Skim the stock frequently and allow it to simmer for about 25 minutes.

Strain the stock and then use in your recipe.

Part 3 of this eCourse covers Shellfish, using and preparation, opening awkward scallops and recipes from Frugal Bisque through to Mixed Fish Soup.

Look out for the email which gives you the link and don't forget to save these emails into a folder - you can access the website from this page, but not this page from the website.

If you have stumbled across this page by accident and would like the complete 5 part eCourse, 50 Fish and Seafood Soup Recipes, then please go to this page, 50 Fish and Seafood Soup Recipes to register.

Bye for now

Liz

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