Best 6 Rockfish Soup With Fennel And Potatoes Recipes
Rockfish soup with fennel and potatoes is a delicious and healthy dish that can be enjoyed by people of all ages. This hearty soup is made with a flavorful broth, tender rockfish, aromatic fennel, and starchy potatoes. The combination of these ingredients creates a soup that is both comforting and satisfying. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, rockfish soup with fennel and potatoes is sure to please everyone at the table.
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ROCKFISH SOUP WITH FENNEL AND POTATOES RECIPE
Now that we've saved the fish, can we save the fishermen?The Pacific rockfish went from near ubiquity to nearly endangered, but today it is a sustainability success story. On top of that, it is everything even the shyest of eaters could want in seafood: It's a firm, white-fleshed fish with a clean, mild flavor.But despite all of that, it's hard to find rockfish at most mainstream markets, and it's nearly impossible to find it on restaurant menus. And if there's nobody buying the fish, pretty soon the small, local fishermen who make a living from it will go out of business.The rockfish's recent history is enough to give a reasonably attentive observer whiplash.A large family of related West Coast fish species, for years rockfish was sold mainly under the invented umbrella name Pacific red snapper - a commercially convenient nod to the superlative Gulf of Mexico fish with which it has but a passing resemblance.Still, that and its amenable character and affordable pricing were enough to make it extremely popular. For years it was one of the iconic fish on the West Coast. So popular did it become, in fact, that the fishery burned itself out. In 2000 it was in collapse, and what once had been a low-cost seafood staple seemed firmly anchored on the Seafood Watch "Avoid" list.But in a remarkable turnaround, this fall that same much-watched sustainability monitor upgraded most rockfish species to either its top-rated "Best Choice" or "Good Alternative" status.Ocean watchers credit the rebound in large part to the creation of a wide swath of no-fish zones up and down the California coast, called Marine Protected Areas, as well as other fishery management moves.But when are we going to start seeing rockfish on our menus?All this makes Paddy Glennon so angry you can almost hear him sputtering over the phone. "This is one of the most abundant local fish we have in Southern California, and yet it's one of the most overlooked on menus," Glennon says.He's in a position to know: As vice president of sales at Santa Monica Seafood, one of Glennon's main jobs is getting fish onto restaurant plates. And he's passionate about the whole local/sustainable thing."You've got these chefs who will talk forever about how their vegetables come from 10 miles away, but the fish they serve on top comes from 1,000 miles away," he says. "I find that complete madness."When he talks to chefs, Glennon says, their argument comes down to presentation: The fashion today is for square fillets that fit nicely on a plate, and the rockfish's roughly triangular fillets throw off the balance.The best place to buy rockfish today is at Asian markets, such as the 99 Ranch Market and Seafood City chains. There you'll usually find at least a couple of varieties, and they'll be sold whole.That is important because, though fillets are certainly fine, it's when you cook the whole fish that you get the full beauty of rockfish. Steamed and topped with pea shoots, deep-fried in a cornmeal crust, braised in white wine and tomatoes, or roasted on a bed of potatoes, it is a cook's plaything.Maybe best of all is serving it in a soup.Make a quick stock from the bones and heads (cook it no longer than 45 minutes or so, or you'll start to pull calcium from the bones, making the broth bitter).Sweat complementary vegetables in a soup pot and strain the stock over. Bring it to a simmer, add the fillets cut into bite-sized pieces and remove the pan from the heat. Within five minutes the fish will be cooked perfectly, moist and firm.Because the fish is mild, choose the accompaniments carefully to avoid overpowering it. For a pop of flavor, finish with a sprinkling of fresh herbs - tarragon, chives, basil, cilantro or even plain old parsley.It may be a little more involved than broiling a piece of salmon, but rockfish is worth the trouble. Being a sustainability success story is all well and good. But being the star of a delicious fish soup is really something special.
Provided by Russ Parsons
Categories MAINS, SOUPS, FISH & SHELLFISH
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Fillet the rockfish, reserving the heads and bones. Cut the fillets into 1-inch pieces, salt lightly, cover with plastic wrap and refrigerate. Place the heads and bones in a large pot and add the wine and water. Bring to a simmer and cook for 10 minutes, skimming any impurities.
- Trim the stalks from the fennel, reserving the trimmings, and divide the bulb into lengthwise quarters. Cut the core from the center of each quarter, then slice the fennel into ½-inch-thick crosswise slices.
- Add the fennel trimmings, carrot, leek, garlic, bay leaf, fennel seeds, peppercorns, thyme, parsley and lemon slice to the pot, pressing them in with the bones but being careful not to stir, and simmer until the broth is flavorful, 35 to 45 minutes.
- Pour the fish broth through a fine mesh strainer lined with cheesecloth into a bowl set over a second bowl of ice. Season with 1 teaspoon salt and whisk to cool. You should have about 4 cups of broth.
- Steam the potatoes until tender, about 15 minutes. Cool, and cut each potato in half lengthwise. (The dish can be prepared up to this point a day in advance and the strained broth and potatoes refrigerated tightly covered.)
- Heat the butter in a soup pot over low heat, add the chopped fennel and cook, covered, until tender, about 15 minutes. Pour the strained broth over the fennel and bring to a simmer over high heat. Add the clams and potatoes, cover, and cook until the clams open, 3 to 4 minutes. Remove the pot from the heat and add the fish pieces, pushing them gently to submerge them in the hot broth, and cover.
- Set aside until the fish is cooked through, about 5 minutes. Taste the broth and add more salt if necessary. Chop together the tarragon, parsley and lemon zest.
- Use a slotted spoon to transfer the fish and vegetables to heated soup plates, then ladle over some of the broth. Sprinkle with the tarragon, parsley and lemon zest mixture, and serve immediately.
FENNEL AND POTATO SOUP
Aromatic soup ideal for chilly spring days.
Provided by Laka kuharica - Easy Cook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Slice the fennel into medium-size pieces.
- Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
- Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.
Nutrition Facts : Calories 215 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 7.2 g, Fiber 8.8 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 579.7 mg, Sugar 4.3 g
FISH SOUP WITH POTATOES AND FENNEL
Notes: For the most dramatic presentation, use 12 whole shrimp (with heads). They're readily found in Asian fish markets and frequently available in other fish markets. To preserve the shape of whole shrimp, devein and cook them in their shells. To devein, insert a thin wood skewer perpendicularly through the back of the shell, sliding it under the vein, then gently pull the skewer up from beneath to lift the vein out. Repeat in several places as needed.
Provided by wp
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a 6- to 8-quart pan, combine broth, wine, cream, fennel seed, and thyme.
- Peel potatoes and thinly slice into pan. Cover pan and turn heat to high.
- Trim tops from fennel and save the feathery greens. Trim off root ends, bruised areas, and coarse fibers from sides of fennel. Rinse and thinly slice fennel and add to soup. When mixture boils, reduce heat and simmer until potatoes are very tender when pierced, about 20 minutes.
- Meanwhile, rinse feathery fennel greens and chop.
- Scrub mussels and pull off beards.
- Shell, devein, and rinse shrimp.
- Cut seabass into 1-inch chunks.
- When potatoes are tender, add mussels. Cover and simmer 3 minutes. Add shrimp and seabass and simmer until mussels open, 3 to 5 minutes more. Ladle into bowls and sprinkle with reserved fennel greens.
Nutrition Facts : Calories 291, Carbohydrate 23, Cholesterol 106, Fat 9.7, Fiber 2.4, Protein 27, SaturatedFat 4.9, Sodium 285
ROCKFISH SOUP WITH FENNEL AND POTATOES
Steps:
- Fillet the rockfish, reserving the heads and bones. Cut the fillets into 1-inch pieces, salt lightly, cover with plastic wrap and refrigerate. Place the heads and bones in a large pot and add the wine and water. Bring to a simmer and cook for 10 minutes, skimming any impurities. Trim the stalks from the fennel, reserving the trimmings, and divide the bulb into lengthwise quarters. Cut the core from the center of each quarter, then slice the fennel into ½-inch-thick crosswise slices. Add the fennel trimmings, carrot, leek, garlic, bay leaf, fennel seeds, peppercorns, thyme, parsley and lemon slice to the pot, pressing them in with the bones but being careful not to stir, and simmer until the broth is flavorful, 35 to 45 minutes. Pour the fish broth through a fine mesh strainer lined with cheesecloth into a bowl set over a second bowl of ice. Season with 1 teaspoon salt and whisk to cool. You should have about 4 cups of broth. Steam the potatoes until tender, about 15 minutes. Cool, and cut each potato in half lengthwise. (The dish can be prepared up to this point a day in advance and the strained broth and potatoes refrigerated tightly covered.) Heat the butter in a soup pot over low heat, add the chopped fennel and cook, covered, until tender, about 15 minutes. Pour the strained broth over the fennel and bring to a simmer over high heat. Add the clams and potatoes, cover, and cook until the clams open, 3 to 4 minutes. Remove the pot from the heat and add the fish pieces, pushing them gently to submerge them in the hot broth, and cover. Set aside until the fish is cooked through, about 5 minutes. Taste the broth and add more salt if necessary. Chop together the tarragon, parsley and lemon zest. Step 8 Use a slotted spoon to transfer the fish and vegetables to heated soup plates, then ladle over some of the broth. Sprinkle with the tarragon, parsley and lemon zest mixture, and serve immediately.
ROCKFISH WITH TOMATOES, CAPERS, LEMON, ARTICHOKES, AND FENNEL
Steps:
- Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
- In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
- Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
- Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.
ROCKFISH CHOWDER (AKA ROCK CHOWDER)
Make and share this Rockfish Chowder (Aka Rock Chowder) recipe from Food.com.
Provided by Removed
Categories Chowders
Time 45m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
- Add all liquid ingredients, garlic and potatoes.
- Simmer for about 20 minutes or until potatoes are soft.
- Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
- Add parsley last and sprinkle with fresh grated parmesan cheese when serving.
Tips:
- Choosing the Right Fish: Opt for fresh or frozen rockfish fillets, ensuring they are firm and have a mild, slightly sweet flavor.
- Searing the Fish: Before adding the rockfish to the soup, sear it in a pan with olive oil to enhance its flavor and create a beautiful golden crust.
- Mirepoix Base: Create a flavorful base for the soup by sautéing a combination of diced onions, carrots, and celery in olive oil until softened.
- Seafood Stock: Use a high-quality seafood stock or make your own using rockfish bones and trimmings to add depth of flavor.
- Fennel and Potatoes: Incorporate thinly sliced fennel and diced potatoes into the soup, adding a subtle anise flavor and hearty texture.
- Seasoning: Enhance the soup's taste with a blend of dried thyme, bay leaves, salt, and pepper, adjusting the seasoning to your preference.
- Garnish: Before serving, garnish the soup with chopped fresh parsley or dill, adding a pop of color and freshness.
Conclusion:
Rockfish soup with fennel and potatoes offers a delightful combination of flavors and textures, making it a comforting and flavorful dish. By following these tips, you can create a delicious and satisfying soup that showcases the delicate taste of rockfish while incorporating the aromatic notes of fennel and the heartiness of potatoes. Serve this soup as a main course or as a starter, and enjoy a taste of the sea with every spoonful.
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