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2. Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
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 [3] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin; Sopa de peixe ...
Mojakka is a fish soup originating in the region of Kalajoki, Finland.. In its original form in Finland, mojakka contains whitefish or baltic herring, butter, salt, whitewash (a flour and water mixture for thickening), and onions.
Psarosoupa (Greek: ψαρόσουπα) is the Greek word for a fish soup, traditional to Greek cuisine. There are several variations on the soup. All include fish and vegetables. The types of fish used vary: carp, cod, hake, mackerel, salmon, skate, trout, turbot, perch, haddock, and swordfish are all possibilities. [1]
1. In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander ...
Chicken Pot Pie Soup is the best of both worlds, with all of your favorite pot pie flavors cooked into a simple one-pot soup that goes from prep to plate in just 30 minutes.
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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 .