Fish Soup Recipes (Most Popular)
This is a version of one of my versions of cioppino. Cioppino can be described as a seafood stew or soup and is an Italian dish. There are many different recipes floating around and there is no wrong or right way to do it when you think about it... I just think if you dont add garlic you ruin it ;) -dont forget to laugh! My grandfather was from Italy so there are some italian foods that I can make... This is my version of one that I LOVED growing up. This is a single serving dinner or lunch. It is great when you serve it with toasted whole wheat bread to dip with. It takes just under 20 minutes to make. The calories are low enough that you can add your own little twists for a personal cioppino spin-off of your own!
This is a lighter take on my Shrimp and Oyster Gumbo recipe, which was quite a dilemma for me. A gumbo can be created without a roux - theoretically - but this is against the opinion of several in New Orleans that I interviewed when I visited last year. Having made it both ways, I have to say I agree. I don't claim to be an expert by any means, except that the word-of-mouth says I need to make a roux from oil and flour to start the gumbo. To lighten things up, I used half as much oil and flour, but added okra as a thickener. I also ground my own chicken andouille sausage. I'd say that this hit all the notes I expect to hit with a gumbo: it's spicy, rich, and hearty, with that subtle fried flavor that the roux brings.
NOTE: the ground chicken is seasoned to create an ultra lean andouille sausage (liquid smoke, thyme, garlic, salt, and pepper).
Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.Submitted by FAVDTR2