Best 5 Fish Soupstew With Vegetables Recipes

CREAMY FISH STEW WITH COD (GERMAN FISCHEINTOPF)

Steps:

• Cut the cod fillet into bite-sized chunks. Place in a bowl, season generously with salt and pepper and squeeze the juice of half a lemon over the fish. Set aside.
• Dice the onion, then dice the potatoes (so they will cook faster). Chop the carrot, celery and zucchini and green beans.
• Over medium-high heat in a soup pot saute the onion in the butter and olive oil. When the onion is soft, add the rest of the veggies. Stir, cook for a couple of minutes and deglaze with the wine.
• After the wine has reduced by half, add the stock, stir, season with salt to taste, then bring to boil.
• Reduce the heat to medium, cover, allowing just a sliver of an opening for some steam to escape, and simmer for 15-20 minutes, or until the potatoes are soft.
• Stir in the heavy cream, add the cod, stir well, cover again and simmer for 8-10 minutes until the cod is cooked through and is tender and flakey. Squeeze the rest of the lemon juice over the stew, add parsley and/or dill, stir and serve.

FISH SOUP/STEW WITH VEGETABLES

Steps:

• If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
• In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
• Add onion, bell peppers and celery, and fry until softened.
• Add water, potatoes, seasonings and fish.
• Cook for 15-20 minutes or until potatoes are tender.
• If your fish will cook very quickly, you can wait to add it with the tomato juice.
• Add tomato juice and heat through.

FISH AND VEGETABLE SOUP

Steps:

• In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
• Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
• Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

FISH AND VEGETABLES

Steps:

• Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with salt. Top with the mushrooms and broccoli. Arrange green beans and carrots around the fish.
• Mix lemon juice, oil, pepper and herbs together in a small bowl. Pour over the fish and vegetables.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked. Prick plastic to release steam.
• Remove from oven and uncover. Serve hot.

SEAFOOD STEW WITH VEGETABLES

Steps:

• Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
• Peel tomato and remove seeds. Cut into 1/4-inch cubes. There should be about 3/4 cup.
• Cut celery crosswise into thin pieces. There should be about 1/2 cup.
• Cut carrot crosswise into 1 1/2-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
• Cut leek into very thin julienne strips. There should be about 1/2 cup.
• Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
• Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
• Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 1/2 minutes. Stir in parsley and serve.