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Discussion Starter #1
I was invited over for dinner and had some delicious fish soup so I asked for the recipe, I about fell over when she told me.

1 can of Campbells tomato soup
1 can of Campbells clam chowder
1 can of corn
1 can of tuna
a few squirts of Tabasco sauce

I was told that is the main ingredients, you can add more tuna, clams and other veggies to your liking.
 

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You need to go to a FANCY PLACE that serve's European/French type real "Bouillabaisse, (aka, fish stew)"..............

It's out of sight AND worth the price.

Like for an aniversary or some such special occasion because it's gonna cost you dearly for the night out so savor the memories later sorta thing.

pdq67
 

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You need to go to a FANCY PLACE that serve's European/French type real "Bouillabaisse, (aka, fish stew)"..............

It's out of sight AND worth the price.

Like for an aniversary or some such special occasion because it's gonna cost you dearly for the night out so savor the memories later sorta thing.

pdq67
For soup
  • 2 pound mixed freshwater fish fillets, cut into 2-inch pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 garlic cloves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)
  • 1 (28-ounce) can crushed tomatoes (preferably Italian)
  • 2 cups water
For toasts
  • 1 baguette
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil
Make soup:
Pat fish dry and sprinkle with 1/2 teaspoon salt.
Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.

Make toasts while fish cooks:
Preheat broiler.
Cut 18 (1/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.
Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup





 

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You need to go to a FANCY PLACE that serve's European/French type real "Bouillabaisse", (aka, fish stew)..............

It's out of sight AND worth the price.

Like for an aniversary or some such special occasion because it's gonna cost you dearly for the night out so savor the memories later sorta thing.

"Naughty Pamela" is another great seafood dish. It has crushed red pepper flakes in it to spice it up, oh so good.

pdq67
 

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Discussion Starter #5
You need to go to a FANCY PLACE that serve's European/French type real "Bouillabaisse", (aka, fish stew)..............

pdq67
I have, its a restaurant 90 miles away and I drove there for dinner a couple of times for the crab bisque, its my favorite soup, that stupid fish soup recipe is my second favorite for now.
 

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I have, its a restaurant 90 miles away and I drove there for dinner a couple of times for the crab bisque, its my favorite soup, that stupid fish soup recipe is my second favorite for now.
I just made some....Only I added some onions, carrots, celery, and green peppers.
It's pretty good, and you'd be supprised that you probably have most of it just lying around in the pantry. Thanks
 

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Years and years ago, the old Mexico, MO APGreen Co. NE. Ohio/NW. New York(??) Regional Office Manager that I was making sales calls with took me to the "Golden Pheasant" Rest. and he had "Pheasant Under Glass" and I had "Bouillabaisse".

It was out of sight!!

When regular din-din woulda cost him say $14 to maybe $20 or so, it cost him/the company $60 to $80 at least.

Didn't matter because when I was on the job site training and working with the furnace refractory installation crew, Green's was making back then 10 time's what they were paying me so f** it..

pdq67
 

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Discussion Starter #8
I just made some....Only I added some onions, carrots, celery, and green peppers.
It's pretty good, and you'd be supprised that you probably have most of it just lying around in the pantry. Thanks
glad you liked it, my friends are both like chefs and I never turn down a meal there. They don't make that soup much because its too easy, I'm going to double up the tuna and clams, with some lima beans to see how that works, like most soups, you tweak to your liking.
 
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