Fish and Vegetable Soup
When you think of homemade soup, I am guessing you don’t think of fish. Perhaps a clam chowder, but not fish. Maybe you should. This soup is really quite wonderful. It is full of great flavors and it cooks up in no time. It is both light and satisfying. It sort of reminded me of a Manhattan style chowder, but with fish instead of clams.
You can use any mild fish you happen to like. I have used salmon, catfish, cod, tilapia and flounder in the past, and liked the way all of them tasted in the soup. You can also use a mix of more than one fish.
The recipe calls for canned tomatoes, but fresh tomatoes would work. I have used bottled salsa a few times. It added a nice little bit of extra flavor. You would add a pound of diced fresh tomatoes, if using fresh.
So here is the recipe. Hope you give it a try.
Fish and Vegetable Soup
1 medium carrot, sliced
2 ribs celery, diced
2 medium potatoes, peeled and sliced
1 large leek, white part only, cleaned and chopped
5 c. chicken, vegetable or fish stock
1 (14 oz.) can of stewed tomatoes, I used a pint of home canned tomatoes
Salt, pepper and cayenne pepper to taste to taste
1 1/2 lb. firm white fish cut into 1/2 inch cubes
1/4 c. flour
2 t. paprika
2 T. oil 1/4 c. fresh parsley
In broth cook the carrot, celery and leeks 10 minutes. Add tomatoes and potatoes and simmer, covered, for 15 minutes longer. Season to taste. Meanwhile mix the flour and paprika together and dredge the fish in it. Heat oil in a skillet over medium high heat and cook the fish until lightly browned on both sides. Drain on paper towels. Before serving add fish pieces and parsley to the soup and simmer 5 minutes. Serve with crusty bread. Serves 6.
Pecan Crusted Salmon
If you love salmon like I do, this is a fun way to prepare it. The crunch from the nuts adds a nice contrast to the texture of the fish. The flavors work well together, too. You don’t have to use pecans. I prefer them, but finely chopped walnuts, hazelnuts, almonds or even pumpkin seeds might be fun.
A combination of Dijon mustard, butter and honey helps the nuts to stick to the fish. There are a few fresh bread crumbs in there as well.
This dish is simple enough to prepare any night of the week, but special enough to make for company.
I used salmon fillets. You could use a whole side of salmon. You just have to increase the baking time to about 20-25 minutes and reduce the oven to 425 degrees. Depending on the size of the piece of salmon, it might take a few more minutes.
You could use other fish, but you need a sturdy fish that will stand up to the topping. I have made it with Steel Head Trout and it worked out beautifully.
Pecan Crusted Salmon
2 T. Dijon Mustard
2 T. melted butter
4 t. honey
1/4 c. fresh bread crumbs
1/4 c. finely chopped pecans or walnuts
2 t. chopped parsley
4 salmon fillets
Salt and pepper
Lemon wedges
Mix together mustard, butter and honey and set aside. Mix together bread crumbs, nuts and parsley and set aside. Season each fillet with salt and pepper. Place on lightly greased baking or broiling pan. Brush each fillet with mustard mixture. Divide crumb mixture among fillets, patting to hold. Bake in 450 degree oven for 10 minutes per inch thickness of fillets. Serve with lemon wedges. Serves 4.
Salmon Quiche
I like canned salmon. There, I said it. I know it sometimes gets a bad rap, but I find canned salmon very convenient to have around. If you didn’t already know this- canned salmon is made from wild caught salmon and has all the nutritional benefits of fresh. If you are looking for something different to do with canned salmon, you might want to try this recipe.
If you prefer, you could use fresh salmon. About 12 oz. of cooked salmon, flaked, would be used in place of the canned salmon.
The crust is a breeze to make. It’s pressed into the pie pan, rather than being rolled out. The crust is made with whole wheat flour, almonds and cheddar cheese. Yum. You could use this crust recipe for other quiches.
Did I mention it also freezes well?
Salmon Quiche
1 c. whole wheat flour
2/3 c. shredded sharp cheddar cheese
1/4 c. chopped almonds
1/2 t. salt
1/2 t. paprika
6 T. oil
1 (15 oz.) can salmon, flaked, drained, liquid reserved, bones and skin removed
3 eggs, beaten
1 c. sour cream
1/4 c. mayo or salad dressing
1/2 c. shredded sharp cheddar cheese
1 T. grated onion
1/2 t. dillweed
3 drops Tabasco
For crust, combine first 5 ingredients in a bowl. Add oil and mix well. Press into a 9 inch pie plate. Bake in a 400 degree oven for 10 minutes. Remove pie crust from oven and reduce oven temperature to 325 degrees. Meanwhile, begin filling. If needed, add water to reserved salmon juice to measure 1/2 cup. Combine remaining ingredients in a bowl, including reserved liquid. Pour into prepared crust and bake for 45 minutes or until set in the center. Makes 6 servings.
Pecan Crusted Salmon
If you love salmon like I do, this is a fun way to prepare it. The crunch from the nuts adds a nice contrast to the texture of the fish. The flavors work well together, too. You don’t have to use pecans. I prefer them, but finely chopped walnuts, hazelnuts, almonds or even pumpkin seeds might be fun.
A combination of Dijon mustard, butter and honey helps the nuts to stick to the fish. There are a few fresh bread crumbs in there as well.
This dish is simple enough to prepare any night of the week, but special enough to make for company.
I used salmon fillets. You could use a whole side of salmon. You just have to increase the baking time to about 20-25 minutes and reduce the oven to 425 degrees. Depending on the size of the piece of salmon, it might take a few more minutes.
You could use other fish, but you need a sturdy fish that will stand up to the topping. I have made it with Steel Head Trout and it worked out beautifully.
Pecan Crusted Salmon
2 T. Dijon Mustard
2 T. melted butter
4 t. honey
1/4 c. fresh bread crumbs
1/4 c. finely chopped pecans or walnuts
2 t. chopped parsley
4 salmon fillets
Salt and pepper
Lemon wedges
Mix together mustard, butter and honey and set aside. Mix together bread crumbs, nuts and parsley and set aside. Season each fillet with salt and pepper. Place on lightly greased baking or broiling pan. Brush each fillet with mustard mixture. Divide crumb mixture among fillets, patting to hold. Bake in 450 degree oven for 10 minutes per inch thickness of fillets. Serve with lemon wedges. Serves 4.
