Fish Soups

Basic Fish Stock

A Chef Elmer Basic Recipe

2 Tbs salad oil
1/2 cup onions, chpped fine
1/4 cup celery, chopped fine
1/4 cup leeks, chopped fine
4-6 lobs fish bones
carrot and mushroom trimmings (optional)
1/2 cup white wine
1 gallon water
1 small bay leaf
1/4 tsp whole black peppercorns
2 sprigs thyme

In a stock pot, place oil, onions, celery, leeks, fish bones, and carrot and mushroom trimmings, if using. Set pot on low heat and cook slowly for 5 minutes, until bones are opaque. Add wine and bring to a simmer. Add water to cover the ingredients and add spices. Simmer for 30-45 minutes. Strain and cool broth over an ice bath. (Note: Do not bring the stock to a boil at any point or it will become cloudy.)

Traditional Taape Sabao

4-6 cooked whole taape (4-5 oz each)
2 Tbs salad oil
1 cup sliced onion
1 Tbs minced garlic
3 Tbs fish sauce (patis)
2 tomatoes, cut into wedges
2 inch finger of garlic, smashed
4 cups water or fish stock

In a saucepan, heat oil over medium heat. Add onions and garlic. Cook for 4 minutes but do not brown. Deglaze with fish sauce, stirring for 2 minutes. Add tomatoes, pan-fried fish, smashed ginger and water. Simmer for 15-20 minutes. Serve with a bowl of rice. Serves 4-6.

 

Island Style Seafood Chowder

2 Tbs salad oil
1/3 cup yellow onion, diced
1/3 cup celery, diced
2 cups chicken stock
3 oz coconut milk
3 oz heavycream
1 small ginger thumb, smashed
1 eac h Kaffir lime leaf
1 each Thai chile pepper,smashed
2 oz bay scallops
2 oz Island fish (any firm fresh white fish)
1 each bay leaf
Salt & pepper to taste

Roux

1 cup flour
1 cup salad oil

Add together and mix well until a smooth.

On medium heat place a sauce pan and add salad oil. Sweat onions, celery and bay leaf and cook for 2 minutes. Add chicken stock, coconut milk, heavy cream, ginger, kaffir lime leaf, and chili pepper. Bring to a boil and thicken with roux mixture. Add seafood and continue cooking until just done. Season to taste. Remove bay leaf and kaffir lime leaf prior to serving!