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Vegetable soups.
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Hi, I'm looking for some recipe suggestions for veggie soups. I would use chicken stock at a push, but don't want to use flour, stock cubes, butter, cream, etc.
I've tried the old mediterranean tomato, pepper and basil varieties, plus the typical onion, carrot, leeks, yada yada recipes. I'm looking for some further inspiration. Much appreciated. x
I've tried the old mediterranean tomato, pepper and basil varieties, plus the typical onion, carrot, leeks, yada yada recipes. I'm looking for some further inspiration. Much appreciated. x
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Aqui esta una zarzuela:
This dish contains chunks of tender white fish mixed with prawns, clams and mussels, cooked with tomatoes and chilli. Serve with crusty bread, some garlic mayonnaise and extra chilli to push this dish to the very limits of culinary excellence.
Ingredients
7 tbsp olive oil
1 large Spanish onion, finely chopped
2 large, ripe tomatoes, skinned, de-seeded and finely chopped
½tsp paprika
2 thin slices of bread, crusts removed
4 almonds, toasted and skinned
3 garlic cloves, peeled
100g/4oz thick cod fillet, skinned
100g/4oz monkfish fillet, skinned
100g/4oz halibut fillet, skinned
1½ tbsp plain flour
100g/3½oz prepared squid, sliced
8 raw tiger prawns
16 mussels, scrubbed and de-bearded
8 large clams, scrubbed
100ml/3½fl oz Spanish brandy or other inexpensive brandy
150ml/¼pint dry white wine
2 tbsp chopped parsley
salt and freshly ground black pepper
crusty bread, to serve
This dish contains chunks of tender white fish mixed with prawns, clams and mussels, cooked with tomatoes and chilli. Serve with crusty bread, some garlic mayonnaise and extra chilli to push this dish to the very limits of culinary excellence.
Ingredients
7 tbsp olive oil
1 large Spanish onion, finely chopped
2 large, ripe tomatoes, skinned, de-seeded and finely chopped
½tsp paprika
2 thin slices of bread, crusts removed
4 almonds, toasted and skinned
3 garlic cloves, peeled
100g/4oz thick cod fillet, skinned
100g/4oz monkfish fillet, skinned
100g/4oz halibut fillet, skinned
1½ tbsp plain flour
100g/3½oz prepared squid, sliced
8 raw tiger prawns
16 mussels, scrubbed and de-bearded
8 large clams, scrubbed
100ml/3½fl oz Spanish brandy or other inexpensive brandy
150ml/¼pint dry white wine
2 tbsp chopped parsley
salt and freshly ground black pepper
crusty bread, to serve
Part two:Method
1. Heat three tablespoons of the oil in a frying pan, add the onion and sauté slowly until light golden. Add the tomatoes and paprika and cook over a low heat until the oil separates from the vegetables and appears on the surface. Put to one side.
2. Heat one tablespoon of the oil in a separate frying pan, add the bread and fry on both sides until golden. Place in a mortar with the almonds, two cloves of garlic and one tablespoon of olive oil. Pound together to a fine paste, then set aside.
3. Season the cod, monkfish and halibut and dust them with the flour, shaking off any excess. Heat the remaining olive oil in a large frying pan and brown the fish in it separately - first the cod, then the monkfish, halibut, squid and prawns. As each is cooked, transfer to a large casserole.
4. Add the mussels and clams to the casserole. Chop the remaining clove of garlic and stir it into the casserole dish. Put over a low heat, pour the brandy over the fish and heat gently, then set it alight, standing well back.
5. When the flames have died down, stir in the reserved tomato mixture, followed by the white wine and just enough hot water to cover. Bring to the boil, then reduce the heat, cover and simmer for about four minutes, until the mussels and clams have opened. Discard any that remain closed.
6. Mix in the reserved bread paste to thicken the sauce, then add the parsley. Season to taste. Serve in large bowls, accompanied by crusty bread.
1. Heat three tablespoons of the oil in a frying pan, add the onion and sauté slowly until light golden. Add the tomatoes and paprika and cook over a low heat until the oil separates from the vegetables and appears on the surface. Put to one side.
2. Heat one tablespoon of the oil in a separate frying pan, add the bread and fry on both sides until golden. Place in a mortar with the almonds, two cloves of garlic and one tablespoon of olive oil. Pound together to a fine paste, then set aside.
3. Season the cod, monkfish and halibut and dust them with the flour, shaking off any excess. Heat the remaining olive oil in a large frying pan and brown the fish in it separately - first the cod, then the monkfish, halibut, squid and prawns. As each is cooked, transfer to a large casserole.
4. Add the mussels and clams to the casserole. Chop the remaining clove of garlic and stir it into the casserole dish. Put over a low heat, pour the brandy over the fish and heat gently, then set it alight, standing well back.
5. When the flames have died down, stir in the reserved tomato mixture, followed by the white wine and just enough hot water to cover. Bring to the boil, then reduce the heat, cover and simmer for about four minutes, until the mussels and clams have opened. Discard any that remain closed.
6. Mix in the reserved bread paste to thicken the sauce, then add the parsley. Season to taste. Serve in large bowls, accompanied by crusty bread.
Snags... I'd only add aubergine if you were guest of honour. lol
Sandy... eres una estrella ! I was hoping to find a recipe that was tomato based. Over here, so few are. They tend to spend ages making a fish stock and most restaurants require 24 hours notice and will only serve Zarzuela to a minimum of 2 persons. Thanks again, I shall try your recipe and let you know.
Sandy... eres una estrella ! I was hoping to find a recipe that was tomato based. Over here, so few are. They tend to spend ages making a fish stock and most restaurants require 24 hours notice and will only serve Zarzuela to a minimum of 2 persons. Thanks again, I shall try your recipe and let you know.
