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Default Fish Soup Cuban Style

Fish Soup
by Cuban Chef

Potaje de Pescado Serves: 8

Notes: Easy to make and wonderful tasting fish soup. Serve in spring and summer with a crusty baguette.

Directions:

1. In a large Casserole, heat the oil over low heat, then cook the onion, stirring, until tender, about 5 minutes. Add the garlic and tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients, except the lime, bring to a boil, cover, and simmer over low heat for 20 to 25 minutes, until potatoes are tender.
2. Remove the fish with a slotted spoon and flake. Set it aside.
3. In a food processor, puree the soup in several batches. Correct the seasonings, add the flaked fish, and serve hot or cold with a wedge of lime.

Ingredients:

•1/3 Cup - pure Spansih olive oil
•3 Potatoes - large all-purpose potatoes, peeled and chopped
•4 Tomatoes - large, ripe tomatoes, chopped
•2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth
•1 Lime cut into wedges
•1 Onion large Spanish onion, quartered
•10 Sprigs fresh parsley
•1 Teaspoon Salt
•1 Lemon Juice of one lemon
•4 Cloves garlic, crushed
•4 -Cloves ground cumin
•A few dashes of Tabasco sauce, optional
•6 Cups fish stock or clam juice
__________________
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Default Fish Soup Cuban Style

On Mar 24, 12:10*pm, Cuban Chef <Cuban.Chef.
> wrote:
> Fish Soup
> by Cuban Chef
>
> Potaje de Pescado * * * * * * * Serves: 8
>
> Notes: Easy to make and wonderful tasting fish soup. Serve in spring and
> summer with a crusty baguette.
>
> Directions:
>
> 1. In a large Casserole, heat the oil over low heat, then cook the
> onion, stirring, until tender, about 5 minutes. Add the garlic and
> tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients,
> except the lime, bring to a boil, cover, and simmer over low heat for 20
> to 25 minutes, until potatoes are tender.
> 2. Remove the fish with a slotted spoon and flake. Set it aside.
> 3. In a food processor, puree the soup in several batches. Correct the
> seasonings, add the flaked fish, and serve hot or cold with a wedge of
> lime.
>
> Ingredients:
>
> •1/3 Cup - pure Spansih olive oil
> •3 Potatoes - large all-purpose potatoes, peeled and chopped
> •4 Tomatoes - large, ripe tomatoes, chopped
> •2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth
> •1 Lime cut into wedges
> •1 Onion large Spanish onion, quartered
> •10 Sprigs fresh parsley
> •1 Teaspoon Salt
> •1 Lemon Juice of one lemon
> •4 Cloves garlic, crushed
> •4 -Cloves ground cumin
> •A few dashes of Tabasco sauce, optional
> •6 Cups fish stock or clam juice
>
> --
> Cuban Chef


Sounds really good, but man, that clam juice is some expensive
stuff and I'm too unsavvy and also lazy to make the stock fresh. The
few times i made fish stew I always used clam juice. The first thing
I do when I see a recipe is look at the ingredients to see if there
are too many requirements. Your recipe sounds nice and simple, not
too much razzle dazzle with every herb under the sun not found in my
limited cabinet. I have saved your recipe.

TJ

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Default Fish Soup Cuban Style

On Sat, 24 Mar 2012 23:11:48 -0700 (PDT), Tommy Joe
> wrote:

>On Mar 24, 12:10*pm, Cuban Chef <Cuban.Chef.
> wrote:
>> Fish Soup
>> by Cuban Chef
>>
>> Potaje de Pescado * * * * * * * Serves: 8
>>
>> Notes: Easy to make and wonderful tasting fish soup. Serve in spring and
>> summer with a crusty baguette.
>>
>> Directions:
>>
>> 1. In a large Casserole, heat the oil over low heat, then cook the
>> onion, stirring, until tender, about 5 minutes. Add the garlic and
>> tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients,
>> except the lime, bring to a boil, cover, and simmer over low heat for 20
>> to 25 minutes, until potatoes are tender.
>> 2. Remove the fish with a slotted spoon and flake. Set it aside.
>> 3. In a food processor, puree the soup in several batches. Correct the
>> seasonings, add the flaked fish, and serve hot or cold with a wedge of
>> lime.
>>
>> Ingredients:
>>
>> •1/3 Cup - pure Spansih olive oil
>> •3 Potatoes - large all-purpose potatoes, peeled and chopped
>> •4 Tomatoes - large, ripe tomatoes, chopped
>> •2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth
>> •1 Lime cut into wedges
>> •1 Onion large Spanish onion, quartered
>> •10 Sprigs fresh parsley
>> •1 Teaspoon Salt
>> •1 Lemon Juice of one lemon
>> •4 Cloves garlic, crushed
>> •4 -Cloves ground cumin
>> •A few dashes of Tabasco sauce, optional
>> •6 Cups fish stock or clam juice
>>
>> --
>> Cuban Chef

>
> Sounds really good, but man, that clam juice is some expensive
>stuff and I'm too unsavvy and also lazy to make the stock fresh. The
>few times i made fish stew I always used clam juice. The first thing
>I do when I see a recipe is look at the ingredients to see if there
>are too many requirements. Your recipe sounds nice and simple, not
>too much razzle dazzle with every herb under the sun not found in my
>limited cabinet. I have saved your recipe.
>
>TJ


Fish stock is effortless, inexpensive, and requires little cooking
time... most fishmongers will include free heads and trimmings with
your fish purchase. Just be certain your fish and trimmings are fresh
caught or don't bother... forget bottled clam juice. There's no exact
recipe, here's a start:
http://fishcooking.about.com/od/soup.../fishstock.htm
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Default Fish Soup Cuban Style

On Mar 25, 10:05*am, Brooklyn1 <Gravesend1> wrote:
=

> Fish stock is effortless, inexpensive, and requires little cooking
> time... most fishmongers will include free heads and trimmings with
> your fish purchase. *Just be certain your fish and trimmings are fresh
> caught or don't bother... forget bottled clam juice. *There's no exact
> recipe, here's a start: *http://fishcooking.about.com/od/soup.../fishstock.htm



Yes, that was simple, relatively speaking - but I'm no regular
guy, as to me almost everything is a chore. I still like the Cuban
guy's recipe and have saved it. If I ever try it or my own version of
it, at that time I will decide if I'll go with the clam juice or with
the homemade stock. Until then I will divorce this issue from my mind
as the torment of indecision is too much for my gentle spirit and
could cause a stroke or heart attack or some as yet unnamed fatal
condition that would remove me from this world the way a drop of water
disappears in a puff when dropped into a pan burnt to smoking. I like
fish Brooklyn, but not enough to struggle over how to make it. I'm
lazy that way.

Thanks though,
TJ

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Default Fish Soup Cuban Style

On Mar 25, 7:05*am, Brooklyn1 <Gravesend1> wrote:
>
> >TJ

>
> Fish stock is effortless, inexpensive, and requires little cooking
> time... most fishmongers will include free heads and trimmings with
> your fish purchase. *Just be certain your fish and trimmings are fresh
> caught or don't bother... forget bottled clam juice. *There's no exact
> recipe, here's a start: *http://fishcooking.about.com/od/soup.../fishstock.htm


It's not quite that simple, the recipe referenced looks as if it has
come from someone who has never made the stock themselves. The most
difficult (and important) part is preparing the fish. Usually the
bones and heads from the fishmonger are large, and although you can
ask for cut up the pieces they are rarely small enough. It's a fair
bit of work cutting the pieces into manageable sizes (for the pot) and
removing every trace of blood. Blood is usually found in the backbone
and head. A sturdy cleaver and large (old) chef's knife and large
cutting board are necessary.

Do not brown the fish, although this is almost impossible with large
pieces. It imparts the wrong flavor. (As mentioned in the recipe
avoid oily fish like salmon.)

If you take care to avoid boiling and sieve carefully you will end up
with a wonderful product and will never buy clam juice again. For
very little cost you get a large volume suitable for dinner parties or
freezing.

It's true that the work is not too bad (after the first batch you
make). It's well worth the trouble.

http://www.richardfisher.com


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Default

Its sounds super but it requires so many ingredients. I will try it when I have all these ingredients at home.
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