Fish Soup nutrition and benefits

Fish soup is prepared by mixing seafood or fish with stock, vegetables, another liquid, water and juice. Basically, hot soups are obtained by boiling solid ingredients in liquids in a pot till the flavors are extracted forming a broth. Soups are classified into 2 main categories such as thick soups and clear soups. Bouillon and consommé are the established French classifications of clear soups. The classification of thick soups depends upon the type of thickening agent used: cream soups are thickened with béchamel sauce, bisques are prepared from pureed shellfish and vegetables thickened with cream and veloutes are thickened with butter, eggs and cream. The common ingredients used to thicken broths and soups are lentils, rice, grains, flour and other soups include potatoes and carrots. Since early times, fish soups have been prepared. Some serve with large chunks of vegetables or fish left in liquid.

How to make Fish Soup?

BACALAO VIZCAINA (CODFISH SOUP)

Ingredients:

• 1 lb salted cod fish (submerged in 2 qts of water for 8 hours but change water 4 times and cut into small pieces)
• 2 sliced onions
• 4 hard-boiled eggs (sliced)
• 4 potatoes, sliced thick
• 2 large cloves garlic, minced
• ¼ C. pitted green olives
• 2 tsps capers
• ½ C. golden raisins
• 1 (4 oz.) jar roasted red bell peppers, drained
• 1 bay leaf
• ½ C. extra virgin olive oil
• 1 (8 oz.) can tomato sauce
• ¼ C. white wine
• 1 C. water

Directions:

1. In a big pot, add in half of the raisins, roasted red peppers, potatoes, fish, olives, garlic, onions, capers and boiled eggs.
2. Then add in half of the olive oil and tomato sauce respectively.
3. Add bay leaf and repeat the process.
4. Then add in the wine and water.
5. Boil without stirring the mix.
6. Put a lid on the pot and set heat to low.
7. Let it cook for about 35 minutes. And enjoy.

References:

https://en.wikipedia.org/wiki/Fish_soup

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