Tomato Soup – Tamatar Shorba Recipe by Ruchi Bharani – Vegetarian [HD] INGREDIENTS- 5 tomatoes chopped 1/2 onion chopped 2 tbsp. potato chopped 1 tbsp. butte…
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Question by Pinky: Tomato based fish soup recipe?
I went to Catalina Island over ten years ago and I had this fish soup that was wonderful and tomato based. It had squid, octopus, crab, muscles, clams and shrimp.
I actually purchased all that fish raw frozen at WinCo for a cheap price. That motivates me to make the soup.
If anyones been to Catalina island, it was the dark old restaurant with very uncomfortable booths. The soup was served hot, not cold. If anyone remembers even the name I’ll be so excited.
I’m open to everyone who has made a fish tomato based soup to share there recipes. Thank you so much.
Best answer:
Answer by Oldwhiteguy2earth
Try looking for a fish chowder at allrecipes.com with a tomato base.
What do you think? Answer below!
Related Tomato Soup Recipe Articles
A soup is served at the start of a meal so it has to be light on the stomach. Thus, as u rightly said, cashews will make it rich but heavy too.
a thought- do you think a blend of cashews would give the shorba a rich dimension?
Could it be bouillabaisse?
http://www.simplyrecipes.com/recipes/bouillabaisse/
http://www.foodnetwork.com/recipes/emeril-lagasse/bouillabaisse-recipe/index.html
All up and down the coast of California they make variations of the San Francisco dish “Capino”, it is a hearty tomato based soup and you add the seafood/fish in stages as some takes long than others, French and Spanish soup like this use whole fish and are more of a stew, as chef I made many types.
Start by making the based, onions, garlic, spices and I add a can of chopped and crushed tomato’s, for stock I have fish broth cubes and a add some clam juice to, then in this order, mussel and clams, shrimp, octopus and squid, then the crab or any other cooked seafood or fish
CIOPPINO
3/4 cupbutter
2onions, chopped
2 clovesgarlic, minced
1 bunchfresh parsley, chopped
2 (14.5 ounce) cansstewed tomatoes
2 (14.5 ounce) canschicken broth
2bay leaves
1 tablespoondried basil
1/2 teaspoondried thyme
1/2 teaspoondried oregano
1 cupwater
1 1/2 cupswhite wine
1 1/2 poundslarge shrimp – peeled and deveined
1 1/2 poundsbay scallops
18 smallclams
18mussels, cleaned and debearded
1 1/2 cupscrabmeat
1 1/2 poundscod fillets, cubed
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Directions
1.Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2.Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3.Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Yummly has tomato fish soup recipes at
http://www.yummly.com/recipes?q=tomato+fish+soup
As well as Catalina soup recipes at
http://www.yummly.com/recipes?q=catalina+soup
Yummly has also other Catalina recipes at
http://www.yummly.com/recipes?q=catalina
I have made the following recipe many times. Because it take 2 days to make, it makes it easy for a week night meal or for company. Pernod is an anise/licorice flavored liqueur which is great in many fish and chicken dishes. I doubled the ingredients and used clams instead of mussels and monk fish and cod. I also added orange zest and and orange juice. I also had a fish stew/soup years ago that had orange and anise flavors in it and it was just so good that I kept trying recipes until I found one that came close. I have this recipe with the San Marzano canned tomatoes and with other brands and there isn’t much difference. In place of Pernod you use Anisette, but Anisette is much sweeter than the pernod so go easy on that.
Fish Soup With Fennel and Pernod
1 small onion
1 rib celery
4 garlic cloves
1/2 head fennel (save wispy tops for garnish)
3 tablespoons best quality extra-virgin olive oil; more for drizzling
2 tablespoons plus 1 teaspoon Pernod or other anise-flavored liqueur
1 teaspoon crushed red pepper flakes
Salt and black pepper
1 cup dry white wine
1 cup canned tomato purée, preferably San Marzano
4 whole peeled canned tomatoes, preferably San Marzano, rinsed and chopped
20 mussels, scrubbed or little neck clams
3/4 pound skinless flaky white fish fillets, such as halibut, cut into two pieces.
2-3 good size sliced of orange zest, without the white pith
Juice of 1 orange
1. Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
2. Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod and orange zest, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
3. Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée, orange juice and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
4. Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes. Remove orange zest and discard. I happen to like it, so I cut it into small pieces before this stage 2 step and serve it in the soup.
5. Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.
Yield: 2 servings.
I was going to give you a Italian Cioppino recipe , but see another one has been given that is not a whole lot different , so here are some others .
Southern Shrimp Gumbo
6 c. cooked rice
2 tbsp. butter
1/2 onion
1 green bell pepper , cut in strips
2 cloves garlic , crushed
2 tbsp. flour
1 can chicken broth ( 15 oz . )
S&P
hot pepper sauce
1 qt. tomatoes
10 oz. okra
1 pound uncooked shrimp
1 tbsp. parsley
While the rice is cooking , melt butter in skillet ; add onion , pepper and garlic until tender . Sprinkle flour over top of vegetables , stir . add broth , S&P and hot sauce . Bring to a boil . Stir in tomatoes and okra . Simmer 10 min.
stir in shrimp . Simmer 5 – 6 min. longer or no longer pink . Stir in parsley . Serve over the rice
Spanish Mussel Soup
2 ribs celery , diced
2 onions , chopped
4 cloves garlic , crushed
2 carrots , diced
8 lg. mushrooms , quartered
2 lg. tomatoes , diced
1/8 tsp. ground corriander and white pepper
3 jots hot sauce
1/4 tsp. tarragon and basil
3 dozen mussels
bay leaf
Simmer onions , garlic and celery in 1/2 c. water 12 min. Add rest of vegetables and seasoning . cover and simmer 15 min. ; then add mussels and cook 5 min. longer . Finnish with 1 c. dry sherry
Boston Bouillabaisse
1 lb. pollack
1lb. cod
1 lb. perch
1 lb. scallops
3/4 c. onion , chopped
3/4 c. celery chopped
3 c.loves garlic , crushed
1/3 c. butter
2 c. clam juice or fish broth
1 c. water
2 cans whole peeled tomatoes ( 15 oz. each or a 1 lb. can whole tomatoes )
1/2 tsp. thyme
S&P
1 bay leaf
3/4 c. chopped , cooked lobster
Cut fillets into 2 inch pieces . saute onion , celery and garlic in butter in lg. saucepan over med. heat until tender , but not brown . Add clam juice , water , tomatoes , thyme , bay leaf , fillets and scallops . Bring to a boil over high heat . Reduce to low heat . Simmer , covered 10 min. Season with S&P . add lobster and heat through .