Fish Soup Ideas?

I'm getting to dive on Sat (and maybe Fri night too) so I'm interested in trying to make a tasty soup.

We're going to have guests, and while I don't mind a fishier flavor, it would be best to have less fishy flavors in case our friends aren't into it.

Anyone have any solid recipes for tasty and interesting soup? Of course I wanna try and make it look cool too but flavor is more important this time around.

Also, anyone ever sousvide fish? How'd it turn out?

I dont have an exact recipe (I'm notoriously bad about "dash of this, dash of that" cooking), but a Thai Curry Fish soup might be a great way to go. So many flavors going on (lemon grass, garlic, thai basil, coconut milk, etc.) that the fish doesn't dominate and drive off your less fishy guests. Maybe others can chime in with a solid recipe.

The noted & often mentioned "Sinigang" is a Pilipino fish soup. I'll check with the wife if she can write the recipe down. Just like "chattich", she is a "dash of this & that" cook but very good at it.

We're going to have guests, and while I don't mind a fishier flavor, it would be best to have less fishy flavors in case our friends aren't into it.

Anyone have any solid recipes for tasty and interesting soup? Of course I wanna try and make it look cool too but flavor is more important this time around.

Also, anyone ever sousvide fish? How'd it turn out?

Use ginger to minimize the fishy metallic taste. I only have 2 called sinigang and Pesa

Sinigang Recipe
https://www.youtube.com/results?search_query=sinigang+na+isda


Pesa
https://www.youtube.com/results?search_query=pesang+isda

One of my Korean favorite soup if you like spicy.

Moqueca bahia.

https://cooking.nytimes.com/recipes/1018000-moqueca-brazilian-fish-stew

There are about a million mediterranean fish soup recipes; Portuguese, Spanish, Italian, etc. They are all pretty similar: sweat some onion, add some garlic, tomatoes, fish stock, maybe wine, or fennel, maybe potatoes or pasta, or just soak up the juices with some crusty bread. Add the fish last so you don't overcook it. Hard to go wrong, don't really need a recipe. If you want to get all authentic you could google caldeirada de peixe receita and plug the results into google translate if you don't speak Portuguese.

Sous vide fish... yeah, I tried it, don't really recommend it. Not bad, just not an improvement over any other way of cooking fish, in my opinion.

I dont have an exact recipe (I'm notoriously bad about "dash of this, dash of that" cooking)

This is literally how I cook like 95% of the time haha. Never measure!

There are about a million mediterranean fish soup recipes; Portuguese, Spanish, Italian, etc. They are all pretty similar: sweat some onion, add some garlic, tomatoes, fish stock, maybe wine, or fennel, maybe potatoes or pasta, or just soak up the juices with some crusty bread. Add the fish last so you don't overcook it. Hard to go wrong, don't really need a recipe. If you want to get all authentic you could google caldeirada de peixe receita and plug the results into google translate if you don't speak Portuguese.

Sous vide fish... yeah, I tried it, don't really recommend it. Not bad, just not an improvement over any other way of cooking fish, in my opinion.

These are great ideas. I def asked the question to the right group of people! Thank you for all the responses. I love the Thai soup recipe. Tom Kha is some of my favorite soup ever.

The sous vide idea was because I love the way mackerel skin looks and wanted to incorporate it into a fancy dish with some strong broth (and not the one I'm making this weekend because of the fish flavor). Sous vide seemed like a cool way to keep the skin in tact.

I'm getting to dive on Sat (and maybe Fri night too) so I'm interested in trying to make a tasty soup.

We're going to have guests, and while I don't mind a fishier flavor, it would be best to have less fishy flavors in case our friends aren't into it.

Anyone have any solid recipes for tasty and interesting soup? Of course I wanna try and make it look cool too but flavor is more important this time around.

Also, anyone ever sousvide fish? How'd it turn out?

Try this one!! http://www.norcalkayakanglers.com/index.php?topic=33505.15


-Kiel

Try this one!! http://www.norcalkayakanglers.com/index.php?topic=33505.15


-Kiel

Oh man, that looks incredible! Going to need to work on my wife and daughter's spice tolerance before I bust that one out though.

Ok, sharing a family recipe here so I can't divulge much, but one way I love to eat salmon is "country miso".  This is a hearty miso soup (think cabbage, mushrooms, tofu, red potatoes, etc) cooked in a nice seaweed dashi, and the salmon is cubed and poached for just a few minutes at the end, and topped with fresh green onions.  I also add the miso paste at the end too, i think the flavor goes off if you cook it too much.  The veggies and dashi, combined with the rich oils of the fish, are irresistible!  Paired with a bowl of rice and some pickled vegetables.  But it might be a little fishy for your guests. 

by the way, this thread rules!  gotta try all these awesome recipes!

Alaska Salmon Sisters has a great site - here is a link to an article about using the whole fish, which includes a soup recipe.

https://aksalmonsisters.com/blogs/salmon-sisters/using-the-whole-fish?mc_cid=896761fee1&mc_eid=9dc0ab0038

If you are making any type of fish soup. It will taste fishy  to prevent it from over fishy taste. GINGER! GINGER! GINGER! It wont affect what ever you are making. If any it will taste better.

Can't go wrong with fish head soup. Well, unless your guests are squeamish when it comes to having their food staring back at them...

Ok, sharing a family recipe here so I can't divulge much, but one way I love to eat salmon is "country miso".  This is a hearty miso soup (think cabbage, mushrooms, tofu, red potatoes, etc) cooked in a nice seaweed dashi, and the salmon is cubed and poached for just a few minutes at the end, and topped with fresh green onions.  I also add the miso paste at the end too, i think the flavor goes off if you cook it too much.  The veggies and dashi, combined with the rich oils of the fish, are irresistible!  Paired with a bowl of rice and some pickled vegetables.  But it might be a little fishy for your guests.

Love miso and salmon soup. The version I like has a healthy amount of daikon.