Creamy Fish And Tomato Soup Recipes

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EASY HOMEMADE ITALIAN FISH SOUP



Easy Homemade Italian Fish Soup image

Easy Italian Fish Soup, a fast, healthy Italian soup. Full of fish,cod and seafood, the perfect family dinner, spicy or not.

Provided by Rosemary Molloy

Categories     Main Dish     Soup

Time 45m

Number Of Ingredients 12

1 pound cut up assorted fish (eg. shrimp,prawns, cod, haddock, calamari, mussels, clams etc)
2 tablespoons olive oil
2-3 cloves garlic chopped
1-2 dashes hot pepper flakes (optional)
1/4 cup dry white wine
3/4 cup tomato puree (passata)
1 1/4 -1 1/2 cups water ((depending on how thick you want it, more soup or stew))
salt to taste* (I added a pinch)
1 teaspoon oregano
1 teaspoon basil
1/4 cup chopped fresh Italian parsley
4 slices thick Italian crust bread (grilled or plain)

Steps:

  • In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
  • Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
  • Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed). Serve over grilled crusty Italian bread or with crusty Italian bread on the side. Enjoy!

Nutrition Facts : Calories 280 kcal, Carbohydrate 18 g, Protein 26 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 57 mg, Sodium 298 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving

CURRIED FISH SOUP WITH CREAM AND TOMATOES



Curried Fish Soup With Cream and Tomatoes image

Provided by Pierre Franey

Categories     soups and stews, appetizer, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

5 cups fish broth (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon curry powder
2 cups chopped fresh red ripe or canned tomatoes, preferably imported
1/2 cup raw rice
3/4 pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
1/2 cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Croutons, optional (see recipe)

Steps:

  • Prepare fish broth and set aside.
  • Meanwhile, heat butter in a saucepan and add onion and garlic.
  • Cook briefly, stirring, until onion is wilted.
  • Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
  • Pour the mixture into container of food processor or electric blender and blend thoroughly.
  • Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 950 milligrams, Sugar 4 grams, TransFat 0 grams

TOMATO SEAFOOD SOUP



Tomato Seafood Soup image

We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Steps:

  • In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

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