fish soup - Kayak Fishing Adventures on Big Water’s Edge

kareem korn · 03-12-2013, 02:58 PM

Quote:

Originally Posted by sasha

If anyone is intrested Next time mom makes it I would post pics and recipe.

Yes please

Thank You

Thanks for sharing these recipes. Maybe make a sticky.
I always like Yani's posts because he finishes off his report with some good cooking.

sasha · 03-12-2013, 06:38 PM

Guys you know what would be cool is if we set up a get togher. Then cook our days catch when we get back... Would make one great day on the water and off...

Kareem Korn you got it buddy, I would take pics and step by step instructions.

PE.rider · 03-12-2013, 11:01 PM

Next time, keep the bones from the filleted fish. You can make the fish soup stock by combining shallots or onions with the fish parts and then straining all but the broth out.

That way, you can make whatever type of soup you want because you have the stock. I would add potatoes to thicken - due to the starch content.

For Asian soup flavors, you may try adding apple-cider vinegar, tomatoes, pineapple, and fresh basil for Vietnamese sour soup, or just a few slices of ginger and scallions for Chinese soup. Chinese soup becomes Japanese when you add a 1/4 cup of sweet sake and a few dashes or mirin, or maybe make a nice miso soup instead. For Southeast Asian flavor, perhaps try lemongrass and coconut milk like a Tom Yum, but with fish instead of shrimp.

Cioppino, bisques, bouillabaisse... the choices are endless!!!!

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03-12-2013, 06:38 PM	#2
sasha Senior Member Join Date: Sep 2010 Posts: 275	Guys you know what would be cool is if we set up a get togher. Then cook our days catch when we get back... Would make one great day on the water and off... Kareem Korn you got it buddy, I would take pics and step by step instructions.

03-12-2013, 11:01 PM	#3
PE.rider Senior Member Join Date: Jun 2012 Location: OC, CA Posts: 234	Next time, keep the bones from the filleted fish. You can make the fish soup stock by combining shallots or onions with the fish parts and then straining all but the broth out. That way, you can make whatever type of soup you want because you have the stock. I would add potatoes to thicken - due to the starch content. For Asian soup flavors, you may try adding apple-cider vinegar, tomatoes, pineapple, and fresh basil for Vietnamese sour soup, or just a few slices of ginger and scallions for Chinese soup. Chinese soup becomes Japanese when you add a 1/4 cup of sweet sake and a few dashes or mirin, or maybe make a nice miso soup instead. For Southeast Asian flavor, perhaps try lemongrass and coconut milk like a Tom Yum, but with fish instead of shrimp. Cioppino, bisques, bouillabaisse... the choices are endless!!!!