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I LOVE this recipe!
Can you use monk fish
Hi Lucy, I don’t see why not!
Great recipe and so easy! I added green peppers and zucchini for extra veggies, which worked wonderfully!
I don’t ever comment on recipes. I just read them to get a feel for the chances of success. But I had to peck out a comment because this was a fantastic requiem for the walleye that my son caught yesterday. The only tweek was celery with the onions and a handful of chopped baby spinach. This one goes in my favourites. Thanks
Thank you John!
is soo delicious!!! I didn’t have parsley so I used cilantro, thank you for the recipe
For anyone who tried this and thought it was too sweet, keep in mind that the fish you choose makes a big difference. The first time I made this I used only cod and that with the clam juice was a sweeter entree than I enjoy. The second time I added 2/3 cod (I don’t love it but it’s cheap) and 1/3 swordfish. This was MUCH better and much less sweet. I also doubled the clam juice and boiled it with left over shrimp shells that I roasted, inspired by this website’s shellfish stock recipe. I added parboiled potatoes, doubled the seasoning to compensate for the potatoes, and added extra salt and a squeeze of lemon. All these things helped make it less sweet but the key was choosing the right fish.
P.S. Elise, I live in Roseville and have been following your website forever! My dream is to bump into you at the grocery store some day. ;) Thank you for inspiring a love of cooking with your excellent website and recipes! I’m so glad this is more than a just cheesy Instagram-Instablog.
Hi neighbor! Thank you for your comment and suggestions. One of the things that cuts sweetness is using a dry white wine like a Sauvignon Blanc. If one uses a sweeter wine like chardonnay, the soup will be sweeter.
tried it for the 1st time and it was awesome
I only gave this 4 stars as I made some adjustments that not all people might enjoy, but that is on me and not the recipe itself. It is easy to make, as stated, and surprisingly tasty- even without my alterations.The difference was that I used salted cod and a medley of shellfish and meat (crab, clams, shrimp/prawns) that had been previously frozen and I added two ice cubes of a frozen deduction I simmered down to a thick viscosity made up of pepper and rosemary vodka and Clamato ™ juice in lieu of the tomato paste.
I’d recommend this recipe, and there’s room to play around with it.
Easy to make. I used cilantro instead of parsley as it was the only option in my fridge, but it made for a tasty substitute. I like a bit of kick so added a couple of dashes of cayenne pepper, as well. I found it to be quite savory. I would have liked to see the nutritional values listed.
The best soup I’ve ever made!!!
This was very sweet (can of tomatoes may have had too much sugar content) and it is also quite bland. I grew up on the Louisiana border, so wonderful seafood dishes are a common place. I added an additional can of Lobster stock and 2 tsp. of lemon juice. This improved the flavor, but it still wasn’t a great fish soup. I am hoping allowing the soup to sit a day or two in the fridge will enhance the flavors. It was very easy to make.
Thanks for this recipe! I was not sure how it would be since I had to use previously frozen cod. It was so easy to make and very yummy. I added an extra clam juice since one 8 oz bothle plus the wine did not cover the fish. I put crushed red pepper on the table thinking the stew might need more flavor. Nope. No one touched any extra herbs or spices. What a great recipe! I will make this often!
It was delicious! Had friends for dinner and we all really enjoyed it. It IS easy. Wholesome and warming. Served with nice bread and a salad.
Easy as can be and simply delicious! The broth of clam juice and wine is perfect!
It was incredible.
This was fabulous. Prep time very smoothly. I tweaked the recipe a bit and added fire roasted diced tomatoes to make a bit more tomato flavor and to thicken
Can you add potatoes? If so, should they be soaked in salt water and parboiled first?
Hi Julie, the soup cooks up more quickly than the potatoes would. So if I were to add potatoes, I would parboil them first.