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Thursday, June 2, 2011

Fish soup with Rice Ovalettes and Garlic bread

Its been some time that I made any soups and I wanted to have soup today. Chowder actually (the difference...Soup is broth based Chowder is thick cream based) . So...the search began for the perfect recipe.
This happens all the time. I search for the perfect recipe and I end up making my own dish with whatever ingredients are on hand. And again this soup-der (Cause the consistency was somewhere between a soup and a chowder) turned out to be so excellent everyone ate two bowls
Frozen Rice Oavlettes

                    The recipe will serve 4-6 people

Fish soup with Rice Ovalettes

Fish soup with Rice Ovalettes

Ingredients:
  1. 1/3 package or about 2 cups rice ovalettes cut into half (soaked in water for an hour)
  2. 4 boneless skinless fillets of Tilapia (or any other mild flavoured fish)
  3. 1 medium or 3/4 cup finely chopped white onion
  4. 3 small or about 3/4 cup finely chopped onion
  5. 3 stalks of celery finely chopped
  6. 1 small can corn kernels drained
  7. 1/2 cup forzen spinach thawed (optional)
  8. 4 cups of chicken broth
  9. 1 cup milk
  10. 1/2 teaspoon grated garlic
  11. 1/2 teaspoon or to taste salt
  12. 1/4 teaspoon lemon pepper (or regular pepper), celery salt (or regular salt
  13. 1/2 teaspoon each of pepper, garlic powder
  14. 1 tablespoon each of butter, olive oil
Chop the fish into bite size pieces and marinate with lemon pepper, garlic powder and celery salt for 10-15 minutes. In a pot, heat the oil and butter and fry the onions till they turn translucent. Add garlic and fry for a couple of minutes. Add carrots, celery and spinach and fry for 5 minutes. Add chicken broth and bring to a boil. Add rice ovalettes and simmer for 15 minutes. Add all the other ingredients, bring to a boil and simmer on low flame for 5-7 minutes. Serve hot as is or with garlic bread smothered with fresh garlic butter

Garlic butter

Lemon Garlic butter log
Ingredients:
  1. 1 bar good quality butter (1/2 cup) (my favorite is Danish Creamery butter) at room temperature
  2. 2 big or 4 small garlic pods minced (about 3/4 teaspoon)
  3. 1/4 teaspoon each of salt, pepper
  4. 1 teaspoon dried or 1 tbsp fresh parsley chopped fine
  5. 1 tablespoon lemon juice
Stir all the ingredients together till well blended. Wrap in a plastic wrap in the form of a log and store in the refrigerator. To use cut the log into slices and spread on toasted french bread

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