Best 6 Creole Fish Soup Recipes
Indulge in the tantalizing flavors of Creole Fish Soup, a delectable seafood extravaganza that captures the essence of Louisiana's rich culinary heritage. This hearty and flavorful soup is a symphony of fresh fish, succulent shrimp, and an array of aromatic vegetables, all simmered in a vibrant tomato broth infused with the "holy trinity" of Creole cuisine: bell pepper, onion, and celery. The addition of okra lends a unique texture and subtle earthy flavor, while a medley of Creole spices, including paprika, thyme, and cayenne pepper, adds a touch of warmth and complexity. Whether served as a comforting main course or as an appetizer to whet your appetite, Creole Fish Soup is sure to delight your taste buds and leave you craving more.
Let's cook with our recipes!
CREOLE FISH CHOWDER
A nice hearty hot soup, great for lunch on a chilly day. Unlike a lot of fish chowder recipes, it contains no potatoes, so it's a good choice if you're trying to go light on starchy carbohydrates. Use more chili powder if you like. May be served with crackers.
Provided by echo echo
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan.
- Add the onion, celery and chili powder, and sauté lightly about 8-10 minutes.
- Stir in the tomatoes through worcestershire sauce.
- Bring to a boil and add the frozen fish.
- Let the soup simmer--separating the fish as it thaws--for about 15 minutes or until the fish flakes easily.
- Sprinkle with parsley.
CREOLE FISH ETOUFFEE (STEW)
My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based creole stew.
Provided by Eric
Categories Dinner
Time 40m
Yield 10
Number Of Ingredients 18
Steps:
- Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. Cook for 10 minutes covered on medium heat.
- While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
- Add diced tomatoes, tomato paste, remaining seasonings and chicken stock to pan. Allow to cook for 5 minutes. Add fish to pan and cook covered for 15 minutes.
- Cut green onions into small pieces and add to pot with 5 minutes left to cook.
- Cook rice according to instructions and serve hot.
Nutrition Facts : Calories 202 calories, Fat 14.4g
SASSY CREOLE FISH STEW
Don't wrinkle your nose at this one! The lemon and Tabasco sauce really brighten the flavor! It can be made with any combination of fish. Add potatoes for a heartier soup.
Provided by Glori-B
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Sauté the onions and garlic until the onions are translucent.
- Add carrots and celery; sauté for about 5 minutes.
- Add zucchini and green pepper; sauté about 5 minutes.
- Add bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer about 20 minutes or until the veggies are tender.
- Add hot pepper sauce, salt and black pepper.
- Stir in the lemon juice and fish. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork.
- ladle into bowls and top with fresh parsley. Serve with lemon wedges and more hot sauce. Wonderful with fresh, hot corn bread.
EASY FISH CREOLE
This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.
Provided by Charlotte J
Categories Creole
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
- Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
- Add fish and mix gently to combine.
- Lower heat, cover and simmer for 20 minutes, stirring occasionally.
- For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.
Nutrition Facts : Calories 267.9, Fat 2, SaturatedFat 0.4, Cholesterol 76.6, Sodium 344, Carbohydrate 36.9, Fiber 2.4, Sugar 5.5, Protein 24.7
CREOLE SOUP
Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
Tips:
- Use fresh, high-quality ingredients: The best Creole fish soup starts with fresh fish and seafood. Look for fish that is firm and has a mild, briny smell. Avoid fish that is slimy or has a strong odor.
- Don't overcook the fish: Fish is a delicate protein that can easily be overcooked. To prevent this, cook the fish just until it is opaque and flakes easily with a fork.
- Use a variety of vegetables: Creole fish soup is a great way to use up leftover vegetables. Just about any vegetable can be added to the soup, so feel free to experiment with different flavors and textures.
- Season the soup well: Creole fish soup is a flavorful dish, so don't be afraid to season it well. A good starting point is to use 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper. You can adjust the seasonings to taste.
- Serve the soup with your favorite sides: Creole fish soup can be served with a variety of sides, such as rice, pasta, or bread. You can also serve it with a dollop of sour cream or yogurt.
Conclusion:
Creole fish soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover fish and vegetables, and it is also a healthy and flavorful dish. So next time you are looking for a quick and easy meal, give Creole fish soup a try.
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