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[Jonny 5]

Anyone make fish broth or fish soup ever?  How do you go about it, I had some over the past couple of weeks and it was delicious and refreshing even in 40 degree weather.

J5

[manontherocks]

try this out
   16 Crimea mushrooms
   1/4 bottle white wine
   veggie broth
   2 salmon fillets
   1 lemon
   6 cloves garlic
   1 bunch fresh dill
   4 tbsp corn starch
   15 scallops 
   25 lrg shrimp
   salt
   pepper
   2 leeks
   1/4 brick butter
   2 yams
                                   
   in frying pan put sliced mushrooms, juice from one lemon,  butter and salt/pepper to taste. place lid on a cook for about 10 min till the mushrooms become soft.
in separate  cast iron baking pot with a lid.
add  butter and thinly sliced leeks, garlic, and salt/pepper to taste. cook till transparent. add  white wine cook for 10 min. add veggie broth and yams bring to a simmer then combine both pans together. then add slurry of corn starch and cold water to thicken. add till you like consistency. turn heat off and add dill, salmon, scallops,  and shrimp place in oven at 300 degrees for 1 hr with lid on.

 

[Oliver]

If you've got a grab bag of a few different varieties of seafood try Bouillabaisse.  Or, for something a bit less technically complex, easier to make and always awesome try the Italian version called Cioppino.  Both of these are catch of the day sort of recipes, and you will find lots of version of them with a quick google search. 

[Sam Salmon]

I think it was Beethoven who said  "Only the pure of heart can make good soup'.

What I've found is that it's hard to mess up if you have a light touch and a decent fish stock.

What I haven't found is a place to buy a decent fish stocks-cubes are NFG nd most places around here that sell it suck.

So I'm still lookin' on account of I'm too lazy to make my own stock too much work.

Cioppino is a great idea any time.

[grease line]

Have had an excellent tomato-based salmon chowder many times.

Something like...

Celery, carrots, potatoes, maybe onion, garlic, seasonings, salmon scraps in a pot...simmer 'till it's almost cooked...add a couple cans of campbells (or any other) tomato soup...add boneless salmon chunks...simmer for a bit more...

thats it! Delicious...

[Jonny 5]

Thanks for the ideas, it seems that it was a long time since I first asked the question, but as the saying goes "better late than pregnant". 

Had a really nice fish soup in norway but don't remember much about it except it was awsome.

Cheers,

Jon

[Eagleye]

bouillabaisse is a favorite of mine.  Vegetable soup with white spring in it is also very tasty.

[captainzippy]

My mother in law makes a mean soup from fish heads - no really. She add tumeric and coconut milk and spices - tastes awsome

[salmon river]

My mother in law makes a mean soup from fish heads

I heard that. They are suppose to really add the flavour for stock.

Myself I just follow clam chowder recipes and substitute trout or any other fish instead of clams etc.

try this out
   16 Crimea mushrooms
   1/4 bottle white wine
   veggie broth
   2 salmon fillets
   1 lemon
   6 cloves garlic
   1 bunch fresh dill
   4 tbsp corn starch
   15 scallops
   25 lrg shrimp
   salt
   pepper
   2 leeks
   1/4 brick butter
   2 yams

Thanks for that. I will try that this weekend. I assume I can do it in the slow cooker? May have to 'soften' a couple ingredients up first in the pot so to speak. Sounds good actually.  I do love leeks too.