Spicy Fish Soup Recipes

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SPICY FISH SOUP



Spicy Fish Soup image

Make and share this Spicy Fish Soup recipe from Food.com.

Provided by ngibsonn

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned green chili peppers, chopped
1 teaspoon ground cumin
1 1/2 cups diced canned tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 lb cod fish fillet
3/4 cup plain nonfat yogurt

Steps:

  • Spray a large saucepan with the vegetable cooking spray over medium high heat.
  • Add the onions and saute, stirring often, for about 5 minutes.
  • Add the garlic and chili powder and saute for 2 more minutes.
  • 2 Then add the chicken broth, chile peppers and cumin, stirring well.
  • Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  • 3 Next, add the tomatoes, green bell pepper, shrimp and cod.
  • Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes.
  • Gradually stir in the yogurt until heated through.

HOT AND SPICY FISH SOUP



Hot and Spicy Fish Soup image

I modified this recipe from "The Ocean's Bounty," a little recipe book given to me by a friend from Connecticut. Instead of using whole fish, I used fillets, which cuts the cooking time. I cook only until the peppers are crunchy-done.

Provided by Kathy228

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 (15 ounce) can clam broth
1 cup water
1 cup dry white wine or 1 cup substitute with water
2 medium onions, chopped
1 cup tomatoes, peeled and chopped or 1 cup canned diced tomato
1 red bell pepper, thinly sliced
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 small hot chili peppers, finely chopped (or less)
5 garlic cloves, crushed
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1 lb halibut fillets or 1 lb red snapper fillet
3 tablespoons chopped fresh cilantro
1 (14 ounce) can hominy
1 tablespoon butter

Steps:

  • Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
  • Simmer gently 5 or 6 mnutes.
  • Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
  • Add cilantro, hominy, butter and HEAT gently.
  • Adjust seasonings to taste.
  • Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

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