103 potato fish soup Recipes

kashmiri saffron, unsalted butter, leeks, thinly sliced, new potatoes , cut into 1cm slices, semi- skim milk, fish stock, smoked haddock fillets, -undyed, fresh chives, snipped

tuna, cheddar cheese soup, minute rice, frozen peas, potato chip

olive oil, garlic cloves, minced, onion, diced, ground beef, tomato, diced, water, potato, cubed, beef bouillon (optional), fish sauce (optional), vegetables, chopped (spinach, mushrooms, carrots, bok choy, celery, and or or chayote) (optional), salt and pepper (to taste)

chopped sweet onion, carrots, finely diced, rib celery, diced, tb butter, orange roughy, cut into 1 inch cubes, potatoes, peeled and diced, bay leaf, kosher salt, dried leaf thyme, black pepper, chicken bouillion cube, white wine (sauvignon blanc), milk, tb dried parsley flakes

vegetable oil, whole chicken, skin removed and cut into pieces, onion, cut into chunks, shallots, thinly sliced, garlic, chopped, sliced fresh ginger root, stalk lemon grass , cut into 2 inch pieces, curry powder, green bell pepper , cut into 1 inch pieces, carrots, sliced diagonally, chicken broth, water, fish sauce, kaffir lime leaves, bay leaf, red pepper flakes, potatoes, quartered, coconut milk, fresh cilantro

shrimp, peeled and deveined, sea scallops, fish fillets (mackeral or king ), lobster tails, shelled, vegetable oil, yellow onions, diced small, stalks celery, diced small, minced garlic, white wine, bottled clam juice, ground cumin, allspice, sweet potatoes, cut into large cubes, fresh okra, thickly sliced, fresh tomatoes, cut into large chunks, salt & freshly ground black pepper (white is best if you have it), lime juice (about 2 limes), fresh chili peppers (minced ), cilantro (chopped )

vegetable oil, onion, coarsely chopped, shallots, thinly sliced, garlic, chopped, fresh ginger root, thinly sliced, stalk lemon grass , cut into 2 inch pieces, curry powder, green bell pepper, coarsely chopped, carrots, peeled and diagonally sliced, mushrooms, sliced, fried tofu, cut into bite-size pieces, vegetable broth, water, vegetarian fish sauce (optional), red pepper flakes, bay leaf, kaffir lime leaves, potatoes, quartered, coconut milk, fresh bean sprouts, for garnish, fresh chopped cilantro, for garnish

cooking oil, onion, diced, garlic, minced, tomato, diced, ground beef, water, potato, diced, beef bouillon, fish sauce, salt and pepper to taste

beef (for stewing) or 1 kg pork (for stewing), onions (diced ), head garlic (minced ), salt and pepper, potatoes (cut to the same size as the beef), chinese cabbage (cut into four ), bok choy (cut into 3), corn on the cob, chopped (optional), patis (asian fish sauce), oil, lemon

vegetable oil, onion, chopped, garlic powder or 1 garlic, minced, condensed cream of celery soup, condensed cream of potato soup, soup cans milk, dried dill weed, crushed, fresh or thawed frozen shrimp, shelled and deveined, fresh or thawed frozen firm white fish fillet, cut into 1 pieces, chopped fresh parsley

vegetable oil, onion, chopped, garlic powder, condensed cream of celery soup (regular or 98% fat free), condensed cream of potato soup, milk, dried dill weed, crushed, fresh or thawed frozen shrimp, shelled and deveined, fresh or thawed frozen firm white fish fillet, cut into 1-inch pieces, chopped fresh parsley

clams, undrained, cooked shrimp (can use canned or raw ) frugal cooks note: use a half-lb of shrimp, & cut each into 2 or 3 pieces before adding them to the chowder., cream of chicken soup, cream of potato soup, garlic (powder or minced ), minced or dried onion, milk, half & half, black pepper, celery, creole seasoning (mesquite seasoning works beautifully too. cajun would be good .), frozen corn, frozen scallops (optional), frozen fish fillets (opt.) (no need to thaw - or put everything else in 1st, by then it s thawed enough to cut into pieces)

tuna fish, cream of mushroom soup, milk, crushed potato chip

frozen cod fish fillets, cooked according to package instructions, potatoes, chopped, celery ribs, chopped, red pepper, chopped, carrots, chopped, broccoli floret, frozen peas, oil, wine, boiling water, vegetable stock cube, dill, salt and pepper, milk

beef broth, sliced cabbage, chopped onion, potato , pared and diced, diced carrot, diced celery, pickled beets, drained , liquid reserved, beets coarsely chopped, smoked fish fillet, skinned , boned (whitefish, trout, kippers, or sablefish), unsalted butter , room temperture, scallions, finely chopped, lemon juice, fresh ground pepper, salt, radishes, cucumber, chopped fresh dill, sour cream

carrots (sliced or julienned), bell pepper, sliced into strips, stalks celery, sliced, onion, chopped, vegetable broth (or water + boullion), head broccoli, chopped, stalks lemongrass , bruised with meat tenderizer, potatoes, diced (no peeling necessary), dried shiitake mushrooms or 3 cups fresh shiitake mushrooms, in strips, chickpeas (non-tofu protein) (optional), fresh ginger, grated, vegetarian fish sauce (pad thai sauce works), thai curry paste, soy sauce, tamarind paste, coconut milk (don tsp mess with low-fat), fresh basil, chopped, limes , juice of, lime zest, vegetarian chicken pieces (optional) or 1 cup tofu, chunks (optional)

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

leeks , halved lengthwise and thinly sliced (white & light green parts only), red new potatoes , cut in eighths, fresh corn or 1 (11 oz) can corn, drained, cream of potato soup, water, bay leaf, dried thyme, cayenne, cod fish fillets, cut into 1-inch chunks, raw large shrimp, peeled, milk, bacon, cooked and crumbled