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50 Fish and Seafood Soup Recipes Part 1

Here's Part 1 of the eCourse - the Table of Contents plus the first 10 recipes.

I have deliberately left the page plain so you can copy and paste the recipes to print out if you want.

Bouillabaisse

Serves 4

There are many seafood soup recipes for Bouillabaisse, but whatever combination of seafood you might choose, the soup always contains tomatoes, saffron, olive oil and garlic.

Try a mixture of any firm white fish and shellfish such as whiting, cod, haddock, cooked shrimp and mussels.

I think I would always use mussels and shrimp, but the other fish I chose would depend on what looked good on the day.

As a rough guide, use about 1 cup of shrimp and the equivalent of 1 medium whole fish. It is difficult to convert to US cups due to the differences in fish you can have.

2 lb (900g) mixed fish (as above)
1lb (450g) mussels, scrubbed and bearded
4 fl oz, 1/4 pint (150ml) white wine
olive oil
2 large onions, peeled and chopped
3 cloves garlic, peeled and crushed
2 sticks celery, destring and chop finely
2 cups,1lb (450g) peeled and thinly sliced potatoes
1 1/2 cups, 14 oz (400g) can peeled and chopped tomatoes
1 tablespoon tomato puree
2 bay leaves
sprig parsley
sprig thyme
2 pieces of orange peel
pinch of saffron strands or 1 tspn saffron powder
creme fraiche, double cream or soured cream to serve
chopped fresh parsley to serve

Clean and cut the fish into quite substantial pieces - not too small.

Heat 4 tbspns of olive oil in a heavy based pan and fry the onions and garlic until softened.

Add the celery and potatoes and fry for a further 2 minutes.

Add the tomatoes, herbs and orange peel and cook for about 5 minutes –remove the peel.

Add the mixed fish but not any shrimp you might be using and cook for a further 5 minutes.

Whilst you are doing this, put the wine in a pan and add the mussels - steam until they open.

Add the mussels in their shells, the juices and shrimp to the soup and heat through.

Pour into individual bowls and add a blob of cream and some fresh parsley.

Serve with crusty bread, garlic bread or croutons and provide a bowl for the mussel shells.

Bourride

Serves 6

This is quite an involved recipe, but it is well worth the effort.

You will need good fish stock – there is a recipe in Part 2 but you could use a fish stock cube or mixture of wine and water instead.

Then you will need to make Aioli – a garlic mayonnaise – that isn’t hard and the instructions are here.

Once that is all done, then you can assemble your soup – it’s delicious and there are many variations, but this is mine.

A mixture of fish is good – try monkfish, cod, halibut, tilapia, whiting, haddock, turbot – the choice is yours, but have at least three different types. For 6 people you will need 18 pieces of fish.

Aioli

4 cloves of garlic – peeled and crushed
2 egg yolks
pinch of salt
4 fl oz, ¼ pint (150ml) olive oil
lemon juice to taste

Put the egg yolks, salt and garlic in a blender – process for about 20 seconds.

Add the oil in a thin stream, keeping the blender running all the time. When it is all incorporated, turn out into a bowl and add a little lemon juice to taste.

Bourride

white fish fillets – skinned and boned
24 fl oz, 1 ½ pints (900ml) fish stock
2 leeks – finely sliced
1 onion – peeled and finely chopped
3 cloves garlic – peeled and crushed
2 cups, 1lb (450g) potatoes – finely sliced
olive oil for frying
French Bread Stick

Arrange the leeks, onion, garlic and potatoes in a large pan.

Let it simmer for around 5 minutes.

Lay the fish fillets on top and cover with the stock.

Poach for about 10 minutes - check the potatoes are cooked.

Remove the fish and potatoes and keep warm.

Boil the remaining stock down to about half. Strain and let it cool slightly.

Pour this onto the aioli, beating all the time - this will thicken.

Return this mixture to the pan and heat gently, but do not allow it to boil.

Take a frying pan and rub it with a cut clove of garlic – add olive oil and fry slices of French bread until they are golden – 2 pieces per portion.

Put the French bread in the bottom of the serving bowls, put the fish and potato on top and then pour the soup over – serve immediately.

Burrida

Serves 4

2 cups 1 ½ lbs (750g) white fish fillets – skinned, boned and cut into chunks
2 tbspns olive oil
2 medium onions – peeled and finely chopped
1 clove garlic – peeled and crushed
2 anchovy fillets, finely chopped
1 tspn dried oregano
handful fresh parsley – chopped
1 1/2 cups, 14 oz (400g) can peeled chopped Italian plum tomatoes
4 fl oz, 5 fl oz (125 ml) white wine
salt and pepper to taste

Heat oil and fry the onions, garlic and anchovies for about 5 minutes.

Add oregano, parsley and tomatoes and cook until the tomatoes arepulpy.

Add the wine and fish and cook for a further 5 minutes until the fish is cooked.

Taste and adjust the seasoning before serving.

This is more of a stew than a soup – it’s excellent served with hot crusty bread and butter.

 Canned Clam Chowder

Serves 4

This canned clam chowder recipe is really straightforward. Fish soups are tasty and quick to prepare. You don't need hours of cooking to make a canned clam chowder. Many firms now can clams in brine - try to find one in its own juice if you can.

You can of course substitute fresh clams and mussels in this recipe -clean them and steam them open in a glass of wine before adding to the chowder. Use the liquor produced as part of your fish stock.

1/2 cup, 1/4lb (125g) bacon - chopped
1 onion peeled and chopped finely
1 clove garlic
2 cups, 1lb (450g) peeled, diced potatoes
1/8 cup, 1 oz, 1 oz (25g) flour
8 fl oz, 1/2 pint (300ml) water or fish stock
8 fl oz, 1/2 pint (300ml) tomato juice
1/8 cup, 1 oz (25g) butter
8 fl oz, 1/2 pint (300ml) milk
1 cup, 10 oz (290g) can clams - in juice if possible
1/2 cup, 5 oz (155g) can mussels - in juice if possible
1 cup,  7 oz (200g) can sweetcorn
salt and pepper

Adjust your liquid depending on the juice in the clams and mussels - if it's juice, then use that instead of water or fish stock.

Fry the bacon until the fat runs. Add the onion and garlic and cook gently- you might need a little butter if there is not enough fat.

Add the potato and coat in the fat.

Sprinkle in the flour and stir well.

Gradually add the water, juice or fish stock and tomato juice and cook forabout 25 mins until the potatoes are soft.

Stir in the milk and butter.

Add the clams, mussels and sweetcorn and cook a further 5 mins.

Adjust the seasoning and serve the canned clam chowder with crusty bread.

Chunky Chowder

Serves 4

This is a hearty chowder and I like to use a mixture of smoked and whitefish here.

1/4 cup, 2 oz (50g) butter
1 large onion – peeled and sliced
1/2 cup, 4 oz (100g) bacon – chopped
4 sticks of celery – chopped
1 green pepper – deseeded and diced
2 cups, 1 lb (450g) potatoes – peeled and diced
8 fl oz, ½ pint (275 ml) fish stock
8 fl oz, ½ pint (275 ml) milk
3 cups, 1 ½ lb (675g) mixed fish – skinned, boned and cut into chunks
1 tbspn cornflour (cornstarch)
salt and pepper to taste

Melt the butter and fry the onion, bacon, pepper and celery for about 5 minutes, until softening.

Add the stock and potatoes and simmer for about 10 minutes, until the potatoes are just tender.

Blend the milk and cornflour – use a balloon whisk or similar.

Remove the pan from the heat and stir in the milk/cornflour mixture. Keep stirring whilst the soup returns to the boil and then add the fish. Simmer for a further 5 minutes.

You will need to stir the soup occasionally as the cornflour could ‘catch’.

Taste and adjust the seasoning.

Clam Chowder Recipe

Serves 4

2 tbspns olive oil
1/2 cup, 4 oz (100g) chopped bacon or salt pork
1 onion, peeled and chopped
2 cups, 1lb (450g) peeled and diced potatoes
16 fl oz, 1 pint (570 ml) fish stock
8 fl oz, ½ pint (275ml) tomato juice
2 cups, 1 lb (450g) clams – scrubbed and cleaned
1 cup, 8 oz (225g) canned sweetcorn
salt and pepper to taste
Chopped parsley to garnish
Cream or creme fraiche to serve

Heat the oil add the bacon and fry until crisp. Remove and reserve the bacon and pour the oil into your soup pan.

Fry the onion until softened. Add the potatoes and stock and simmer for about 10 minutes.

In a separate pan, add the clams and a couple of tablespoons of stock.

Steam the clams open, removing them from the pan as they do so otherwise they might toughen.

Add the clams and sweetcorn to the stock and cook for another couple of minutes.

Taste and adjust the seasoning.

Pour into bowls, add a dollop of cream and sprinkle chopped parsley on  top.

This is excellent served with crusty bread.

Clam Soup

Serves 4

4 cups, 2 lb (1kg) clams
2 cups, 1lb (450g) white fish fillets – skinned and boned and cut into pieces
1 onion – peeled and chopped
16 fl oz, 1 pint (600ml) water
2 tbspns olive oil
6 spring onions (scallions) chopped
3/4 cup, 6 oz (185g) mushrooms – sliced
4 fl oz, 5 fl oz (125ml) milk
1 tbspn cornflour (cornstarch)
4 fl oz, 5 fl oz (125ml) white wine
salt and pepper to taste

Place onion, water and fish trimmings into a pan. Bring to the boil and simmer for 20 minutes.

Remove the onion and fish trimmings, then add the fish pieces and simmer a further 10 minutes.

Drain, reserve stock and flake fish.

Soak the clams in cold water for 10 minutes. Scrub and rinse well.

Put the clams in a saucepan and cover. Shake the pan over a high heat until the clams open – pick them out as they open as overcooking toughens them.

Drain and add the liquor from the clams to the stock.

Take half the clams from their shells.

Heat the oil in a large pan and gently fry the spring onions (scallions) for 2 minutes. Add the mushrooms and fry a further 2 minutes.

Add the stock and wine and bring to the boil.

Mix the cornflour with the milk and remove the pan from the heat. Stir in the cornflour and then return to the heat, stirring constantly until the soup thickens.

Add the flaked fish and clams and heat through. Taste and adjust the seasoning.

Cod and Kipper Chowder

Serves 4

1/8 cup, 1 oz (25g) butter
1 onion – peeled and chopped
16 fl oz, 1 pint (570ml) fish stock
16 fl oz, 1 pint (570ml) milk
2 cups, 1lb (450g) potatoes – peeled and diced
1 1/4 cups, 10 oz (275g) cod fillet – skinned, boned and cut into chunks
1 1/4 cups, 10 oz (275g) kipper fillet – skinned and cut into chunks
1/2 cup, 4 oz (100g) cooked peeled prawns
lemon juice
pepper to taste

Melt the butter and fry the onion until softened.

Add the stock and milk and bring up to boiling point. Add the potato and simmer for 15 minutes.

Add the cod and simmer for 3 minutes.

Add the kipper and prawns and simmer a further 2 minutes.

Check the seasoning and add lemon and pepper to taste.

Cod Chowder

Serves 4

16 fl oz, 1 pint (570ml) milk
16 fl oz, 1 pint (570ml) water or stock
1/8 cup, 1 oz (25g) butter
1 onion – peeled and finely chopped
1 cup, 8 oz (225g) potatoes – peeled and chopped
pinch of saffron or ½ tspn turmeric
2 cups, 1 lb (500g) cod fillet – skinned and boned
1/2 cup, 4 oz (100g) lean ham
1 cup, 7oz (200g) can sweetcorn
pinch of nutmeg
salt and pepper to taste
fresh chopped parsley to garnish

Heat the milk, water or stock and butter in a pan. Add the onion and potato. Add the saffron or turmeric. Simmer for about 10 minutes until the potato is soft.

Add the fish, ham and sweetcorn and simmer for a further 10 minutes.

Taste and adjust the seasoning – nutmeg, salt and pepper.

Stir in the parsley and serve.

Corn and Scallop Soup

Serves 4

1 cup, 7 oz (200g) canned sweetcorn
16 fl oz, 1 pint (570ml) milk
1/8 cup, 1 oz (25g) butter
1 onion – peeled and finely chopped
1 clove garlic – peeled and crushed
1/4 cup, 2 oz (50g) bacon – chopped
1 green pepper – deseeded and diced
1 stick celery – chopped
1 cup, ½ lb (225g) potato – peeled and diced
1 tbspn plain lour
8 fl oz, ½ pint (275ml) stock or water
4 scallops – sliced into rounds
1/2 cup, 4 oz (100g) cooked mussels
4 fl oz, ¼ pint (150ml) cream
paprika
salt and pepper to taste

Put half the sweetcorn and some milk into a blender and process until smooth.

Heat the butter in a pan and fry the onion, garlic, bacon, pepper and celery for about 5 minutes. Add the potato and coat in the butter.

Add the flour and stir to make a roué – cook for about 1 minute, stirring constantly.

Gradually stir in the milk, stock and corn mixture – making sure that they are incorporated well before adding the next – the roué could go lumpy if you’re not careful at this stage.

Simmer for about 10 minutes until the vegetables are tender, stirring occasionally.

Add the scallops and cook for 4 minutes – add the corals if there are any and the mussels and corn to heat through.

Taste and add paprika, salt and pepper accordingly. Stir in the cream and serve.

Part 2 of this eCourse gives the Conversion Charts, General Guidelines and recipes from Crab and Creamed Corn Soup through to Fish Stock.

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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