Vietnamese-style Sweet and Sour Fish Soup

Ingredients

7 oz mackerel fillets
6 cups fish stock
2 tsp chili oil
1 tbsp garlic, chopped
salt and pepper to taste
1 tbsp sugar
3-1/2 oz pineapple, diced
8 tbsp tamarind paste
1 tomato, quartered
1 tbsp spring onion, chopped
1-1/2 oz fresh mint leaves
1-1/2 oz okra, sliced
1-1/2 0z taro, small dice
2 tbsp nuoc mam (fish sauce)
1 red chili, finely sliced

Method

  1. In a large saucepan, add chili oil and lightly brown garlic.
  2. Add fish stock. When starting to simmer, season with salt, pepper, sugar and tamarind paste.
  3. Add fish fillets, pineapple and tomato. Bring to a simmer, add bean sprouts, spring onion, most of the mint, okra and taro. (Potato can be substituted if taro not available.)
  4. Remove from heat as soon as vegetables soften.
  5. Add fish sauce. Sprinkle red chili slices and remainder of fresh mint on top.
  6. Serve with a bowl of cooked rice.

Makes 4 servings.

Source: Street International


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Pistou

Ingredients

1 zucchini, diced
1 small potato, diced
1 shallot, chopped
1 carrot, diced
8-ounce can chopped tomatoes
5 cups vegetable stock
2 ounces green beans, cut into 1/2-inch pieces
1/2 cup frozen petits pois
1/2 cup small pasta shapes
4-6 tablespoons homemade or bought pesto
1 tablespoon sun-dried tomato paste
salt and ground black pepper
freshly grated Parmesan cheese, to serve

Method

  1. Place the zucchini, potato, shallot, carrot and tomatoes in large pan. Add the vegetable stock and season with salt and pepper. Bring to a boil, then cover and simmer for 20 minutes.
  2. Add the green beans, petits pois and pasta. Cook for another 10 minutes, until the pasta is tender. Adjust the seasoning.
  3. Ladle the soup into individual bowls. Mix together the pesto and sun-dried tomato paste, and stir a spoonful into each serving. Serve with grated Parmesan cheese to sprinkle into each bowl.

Makes 4 to 6 servings.

Source: Healthy Mediterranean Cookbook


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Irish-style Oxtail Soup

Ingredients

2-1/2 pounds oxtails (beef or veal)
1 large onion, sliced
4 carrots, cut into 1-inch pieces, divided
3 stalks celery, cut into 1-inch pieces, divided
2 sprigs fresh parsley
5 whole black peppercorns
1 bay leaf
4 cups beef broth
1 cup dark beer
2 cups diced baking potatoes
1 teaspoon salt
2 tablespoons chopped fresh parsley (optional)

Method

  1. Combine oxtails, onion, half of carrots, one third of celery, parsley, peppercorns and bay leaf in large saucepan or Dutch oven. Add broth and beer. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 3 hours or until meat is falling off bones.
  2. Remove oxtails and set aside.
  3. Strain broth and return to saucepan. Skim fat. Add remaining carrots, celery and potatoes. Bring to a simmer. Cook 10 to 15 minutes or until vegetables are tender.
  4. Remove meat from oxtails and discard bones.
  5. Stir meat and salt into soup and cook until heated through.
  6. Sprinkle with chopped parsley, if desired before serving.

Makes 4 servings.

Source: Irish Cooking Bible


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Minestrone Milanese

Ingredients

1 oz smoked bacon
4 tablespoons olive oil
parsley, chopped
sage
1 clove of garlic, peeled and finely chopped
1 onion, finely chopped
a few celery stalks
2 carrots
1 leek
1 tomato, chopped
4 potatoes, diced
fresh basil leaves, chopped
3/4 cup fresh beans, or dried beans soaked overnight in cold water and drained
2 stock cubes
salt
pepper
1/2 small Savoy cabbage, separated into leaves
4 oz rice or vermicelli
grated Parmesan cheese to garnish

Method

  1. Chop and sauté the bacon, discarding liquid fat.
  2. In a large pan cook the oil, parsley to taste, sage, and the garlic and onion for a few minutes.
  3. Add the bacon, celery, carrots and leek, all finely sliced, the tomato, 2 potatoes, and 2 whole potatoes, the basil and the beans. Cook for a few minutes, stirring constantly.
  4. Add 10 cups hot, not boiling, water, the stock cubes, and salt and pepper to taste. Bring to a boil. Cook, covered, over low heat for 1-3/4 hours.
  5. Add the cabbage leaves and continue cooking for 45 minutes (in winter, cook cabbage for only 20 minutes).
  6. Add the rice 20 minutes before the end of the cooking time, or the vermicelli 8 minutes before the end of the cooking time. and serve with a generous amount of grated Parmesan cheese served separately.

Makes 4 to 6 servings.

Source: The Cook’s Book


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Char Siu Noodle Soup

Ingredients

4 dried Chinese mushrooms
7 oz barbecue pork (char siu)
1/3 cup fresh or canned bamboo shoots, rinsed and drained
2 cups green vegetable, such as spinach, bok choy or Chinese (Napa) cabbage
2 scallions
14 oz fresh or 11 oz dried egg noodles
4 cups chicken stock
2-3 tablespoons oil
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1/4 teaspoon sesame oil

Method

  1. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps.
  2. Thinly shred the pork, bamboo shoots, green vegetable and scallions.
  3. Cook the noodles in a saucepan of salted boiling water for 2-3 minutes if fresh and 10 minutes if dried, then drain and place in 4 bowls.
  4. Bring the stock to a boil, then reduce the heat to simmering.
  5. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the pork and half the scallions for 1 minute, then add the mushrooms, bamboo shoots and green vegetable and stir-fry for 1 minute.
  6. Add the salt, sugar, soy sauce, rice wine and sesame oil and blend well.
  7. Pour the stock over the noodles and top with the meat mixture and the remaining scallions.

Makes 4 servings.

Source: The Food of China


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