WHITEFISH SOUPSource: Pattie Kulpa, Susie-Q-Fish Market, Two Rivers, Wis.
Fish Market Manager Pattie Kulpa is wife to a Lake Michigan commercial fisherman. Over the years she has developed a diverse recipe collection. This soup is among her favorite ways to enjoy whitefish.
Two tablespoons olive oil
One-half cup diced onion
One-half cup diced celery
Two cloves garlic crushed
Four large carrots
Six large red potatoes, peeled and cubed
Two bay leaves
One spring of fresh dill or two teaspoons dried dill weed
Ten to twelve cups water or fish stock
Three tablespoons salt
One teaspoon ground pepper
Three pounds Lake Michigan whitefish, boned, skinned and cut into bite-size pieces
Heat oil in large pot; add onion, celery and garlic and saute until tender, about 4 minutes. Add carrots, potatoes, bay leaves, dill, water or stock, and salt and pepper. Bring to a boil, then cook on medium high heat for 15 minutes or until potatoes and carrots are fork-tender. Reduce to a slow simmer and add fish. Cook 5 to 6 minutes, stirring very gently. Take care to not let the whitefish pieces break up. Serve immediately. Yield: Eight servings Variation: Make a chowder by reducing the amount of water or fish stock in recipe and adding one or more cups of heavy cream in the last few minutes of cooking.
Cheesy White Fish Soup(4 servings)
1-2 tbsp butter
1 onion, chopped
2 red/orange/yellow peppers, peeled (if you want) and chopped
2 tbsp flourdash of salt
1/4 tsp ground coriander (you could substitute with rosemary)
1/4 tsp paprika
fresh pepper
1 cup milk
1 cup chicken broth
300 grams of chopped up white fish. I've used sole, turbot, pollock and tilapia...frozen is fine, whatever was on sale
1/3 cup grated cheddar cheese (I've used Parmesan too, works well)
Directions:1. Prepare all of your ingredients in advance because everything comes together pretty quickly.2. Over medium-high heat in a large pot, melt butter and add onions and peppers - cook, mixing constantly for 4-5 minutes.3. Add flour, salt, coriander, paprika and pepper - mix very rapidly to form a paste.4. Slowly add milk and chicken broth, alternating about 1/4 cup at a time to keep the soup thick.5. Mix in the fish and the cheese and bring to a boil.6. Cover and simmer on very low heat for 15 minutes...check often to make sure it doesn't boil over.7. Let cool and blend well. Enjoy with toasted baguette slices.
Tomato-Based White Wine Fish Soup
Yield
6 servings (serving size: 1 cup)
Ingredients
1 1/2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
5 tablespoons tomato paste
1 cup chopped fennel bulb
1 cup thinly sliced carrot
1 cup chopped red bell pepper
1 cup dry white wine
2 (8-ounce) bottles clam juice
1/2 pound peeled and deveined shrimp, chopped
1/2 pound sea scallops
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Thyme sprigs (optional)
Preparation
1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel and next 4 ingredients (through clam juice); bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.
Nutritional Information
Calories:
191 (27% from fat)
Fat:
5.7g (sat 0.9g,mono 3g,poly 1.1g)
Protein:
23.7g
Carbohydrate:
11.8g
Fiber:
2.4g
Cholesterol:
99mg
Iron:
2.3mg
Sodium:
451mg
Calcium:
80mg
After several hours one just simply needs to stretch a bit. I have to admit for a five year old Landen did very well maintaining his composer and fighting a bit of boredom. With a little help of some candy and grape juice he was back full force ready for the second half of the day.
