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Seafood Soup
This is a list of soups made with fish or seafood. Seafood soups * Bisque, usually lobster bisque * Bouillabaisse — a Provencal dish, especially in the port of Marseilles * Buridda * Caldillo de congrio * Caldillo de perro * Cantonese seafood soup * Chowder ** Bermuda fish chowder ** Clam chowder ** Fish chowder ** Spiced haddock chowder * Chupe * Cioppino * Clam soup * Cullen skink * Dashi * Fish soup * Fish soup bee hoon * Fish tea * Halászlé - Hungarian spicy fish soup * Gumbo – often includes seafood, made with shrimp or crab stock * Ikan kuah kuning — a Maluku and Papua dish * Herring soup * Jaecheopguk * Lohikeitto * Lung fung soup * Maeutang * Mohinga * Moqueca * Paila marina * Phở – some versions use seafood * Pindang * Psarosoupa * She-crab soup * Sliced fish soup * Sopa marinera — a Spanish seafood dish made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin * Sopa de peixe - Port ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldillo De Congrio
Caldillo de congrio (Spanish for cusk-eel stock) is a Chilean fish soup. The dish is made of congrio Dorado (pink cusk-eel) or Colorado (red cusk-eel), a cusk-eel species common in the Chilean Sea. The dish is made by boiling together fish heads, onion, garlic, coriander, carrots and pepper. Once these are boiled, only the stock is used. Onion and garlic are fried together with chopped tomatoes. The vegetables are mixed then with the stock, cream, boiled potatoes and marinated and boiled conger. Chilean Literature Nobel laureate Pablo Neruda wrote an ode to Caldillo de congrio called ''Oda al Caldillo de Congrio''. The Communist Party of Chile has a tradition of serving the Chilean press and media caldillo de congrio at an annual event at which important announcements are made regarding the current year. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Chowder
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada. Etymology The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudron'', the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. ''Chodier'' was al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring Soup
Herring soup is a fish soup consisting of a thick mix of water, barley-meal and red herring.1881 ''Household Cyclopedia'' See also * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ... Notes Further reading * * * Fish and seafood soups Herring dishes Swedish soups {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papua (province)
Papua is a province of Indonesia, comprising the northern coast of Western New Guinea together with island groups in Cenderawasih Bay to the west. It roughly follows the borders of Papuan customary region of Tabi Saireri. It is bordered by the sovereign state of Papua New Guinea to the east, the Pacific Ocean to the north, Cenderawasih Bay to the west, and the provinces of Central Papua and Highland Papua to the south. The province also shares maritime boundaries with Palau in the Pacific. Following the splitting off of twenty regencies to create the three new provinces of Central Papua, Highland Papua, and South Papua on 30 June 2022, the residual province is divided into eight regencies (''kabupaten'') and one city (''kota''), the latter being the provincial capital of Jayapura. The province has a large potential in natural resources, such as gold, nickel, petroleum, etc. Papua, along with four other Papuan provinces, has a higher degree of autonomy level compared to other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maluku Islands
The Maluku Islands (; Indonesian: ''Kepulauan Maluku'') or the Moluccas () are an archipelago in the east of Indonesia. Tectonically they are located on the Halmahera Plate within the Molucca Sea Collision Zone. Geographically they are located east of Sulawesi, west of New Guinea, and north and east of Timor. Lying within Wallacea (mostly east of the biogeographical Weber Line), the Maluku Islands have been considered as a geographical and cultural intersection of Asia and Oceania. The islands were known as the Spice Islands because of the nutmeg, mace and cloves that were exclusively found there, the presence of which sparked colonial interest from Europe in the sixteenth century. The Maluku Islands formed a single province from Indonesian independence until 1999, when it was split into two provinces. A new province, North Maluku, incorporates the area between Morotai and Sula, with the arc of islands from Buru and Seram to Wetar remaining within the existing Maluku Province. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gumbo
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Today, tomatoes are occasionally found in Creole gumbo and frequently appear in New Orleans cuisine but many gumbo cooks believe that tomatoes should never be used in gumbo. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fisherman's Soup
Fisherman's soup or halászlé () is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among ethnic German ''Donauschwaben'' and their descendants, known as ''Karpfensuppe''. With its generous use of hot paprika and, often, hot peppers, halászlé is arguably one of the spiciest dishes native to the European continent. Preparation Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then strained, and ten minutes before serving hot ground paprika and two finger-thick carp fillets, the roe and coral are added to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Tea
Fish tea is a spicy soup in Caribbean cuisine and Jamaican cuisine. It is similar to a fish bouillon and can take several hours to prepare. It includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft. As much as 15 pounds of fish is added to make five gallons.Fish Tea Cookoff a big part of East End Surf Challenge 10 January 2006 Camanian Compass Carrots and cho–cho can also be added. It is flavored with coconut milk and seasoned with various ingredients that may include black pepper, salt, thyme, butter, scallion and season–all."Alan Eban ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Soup Bee Hoon
Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food by Singaporeans. Catherine Ling of ''CNN'' listed fish soup bee hoon as one of the "40 Singapore foods we can't live without". History Fish soup bee hoon has been available since at least the 1920s; one source credits Swee Kee Fish Head Noodle House with creating the "definitive version" of the dish in the 1970s. Ingredients Snakeheads are most commonly used for fish soup bee hoon. Other stalls may offer pomfret, batang. or garoupa. While fish heads or the whole fish may be used, some diners prefer having just fish slices. The fish soup is made out of either fish stock or actual bones, water, oil, yam, and milk, with vegetables and select fruits. The noodle in the soup is often bee hoon, although a healthier alternative except for irritable bowel syndrome sufferers would be spaghetti made from brown rice. Another ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Soup
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: '' bisques'' are made from puréed shellfish or vegetables thickened with ''cream''; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of '' katsuobushi'' – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. The element of umami, one of the five basic tastes, is introduced into ''dashi'' from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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