935 fish soup recipes

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

A great gluten-free recipe for a daily staple that has other benefits too. Sorghum is an important grain because it gives an alternative to wheat for those who need a gluten-free diet, it is usually eaten as a whole-grain which keeps the hull and its’ nutrients intact. Sorghum contains selenium and niacin which are thought to help in the prevention of cancer. Flax seeds are especially good for digestion because of its’ mucilage gum content which forms like a gel in the intestinal tract, while cider vinegar is proven to improve insulin sensitivity and to reduce blood sugar levels for those with Type 2 diabetes. For those bread lovers out there, here is a great excuse to have a healthy egg on toast for breakfast, a healthy fish and salad sandwich for lunch and a healthy bean and vegetable soup with a chunk of this tasty rustic bread for dinner. You’ll know which side of your bread is buttered with this recipe!

Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

This quick and delicious dish is made with spaghetti, cream of mushroom soup, tuna fish and canned mushrooms.

Flaked halibut in a creamy curry stroganoff sauce with yogurt and cream of chicken soup. A retro-inspired fish dinner served over rice or noodles.

Easy fish casserole with breaded halibut layered over a creamy noodle and mixed vegetable base with cream of mushroom soup, sour cream, and Worcestershire sauce.

Savory Vietnamese soup with tender pork ribs and tangy pickled mustard greens. Long-simmered broth infused with fish sauce sweetness and fresh tomato acidity.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Tom yum-style hot and sour shrimp soup builds a fragrant broth from shrimp shells, lemongrass, lime peel, and chile, finished with fish sauce, lime juice, mint, and cilantro. Authentic Thai flavor.

Laksa: a rich, fragrant Southeast Asian noodle soup with coconut cream, fish, kaffir lime, lemongrass, and fresh chili over rice vermicelli. Layered spice and silky coconut in every spoonful.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.