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Cod Soup with Orange
Ingredients:
2/3 lb. cod fillets, fresh or frozen
4 c. fish stock
5-6 potatoes, cut in cubes
1 whole fennel, cut in cubes
1 leek, shredded
1 can (8oz.) crushed tomatoes
2 cloves garlic
Salt and pepper
Juice from 1/2 orange
2 Tbs. chopped parsley
2/3 lb. cod fillets, fresh or frozen
4 c. fish stock
5-6 potatoes, cut in cubes
1 whole fennel, cut in cubes
1 leek, shredded
1 can (8oz.) crushed tomatoes
2 cloves garlic
Salt and pepper
Juice from 1/2 orange
2 Tbs. chopped parsley
Directions:
Allow the fish to partially thaw, if frozen, and cut into 1 1/2" cubes. Bring the stock to a boil in a pot. Add the vegetables and garlic. Season with salt and pepper, and let the soup simmer for 10-12 minutes until the vegetables feel soft. Add the orange juice and simmer the soup for another 3-4 minutes. Serve the soup hot with snipped parsley on top.
FISH STOCK
1/2 to 1 lb. white fish back-bones and skins
1 onion, sliced
2 small carrots, sliced
2 stalks celery
6 sprigs parsley
1 bay leaf
1 sprig thyme
6-7 c. water
Salt and pepper
Use the backbones from white fish and the skins, if available. Put these in a pan with the onion, carrot, celery, herbs, and water. Then add salt and pepper. Bring very slowly to a boil and simmer for 30-40 minutes, until the liquid has reduced and is well flavored. Strain and cool. Use at once or freeze for later use.
Makes 4 Servings
Allow the fish to partially thaw, if frozen, and cut into 1 1/2" cubes. Bring the stock to a boil in a pot. Add the vegetables and garlic. Season with salt and pepper, and let the soup simmer for 10-12 minutes until the vegetables feel soft. Add the orange juice and simmer the soup for another 3-4 minutes. Serve the soup hot with snipped parsley on top.
FISH STOCK
1/2 to 1 lb. white fish back-bones and skins
1 onion, sliced
2 small carrots, sliced
2 stalks celery
6 sprigs parsley
1 bay leaf
1 sprig thyme
6-7 c. water
Salt and pepper
Use the backbones from white fish and the skins, if available. Put these in a pan with the onion, carrot, celery, herbs, and water. Then add salt and pepper. Bring very slowly to a boil and simmer for 30-40 minutes, until the liquid has reduced and is well flavored. Strain and cool. Use at once or freeze for later use.
Makes 4 Servings
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