Fish Soup (With Prawn Stock)

One dish that both my boys (lil one and daddy) love is fish soup and they usually order this when we dined in the food court, and as far as I remember, they never order this again for a very long time, and it’s because I already learnt how to make delicious and yummy fish soup. At home, I make a different kind of fish soup (from combining this and that recipes), and so far the taste is absolutely much much better than any fish soup that we’ve ordered before. The soup in the fish soup in here is usually clear one or with milk. As far as I could see, the soup only use garlic and ginger and fish bones for the soup.

The secret to a much better taste of fish soup for me is to add Indonesian spices (and lots of them) which will strengthen the taste of the soup. It is additional work of course, but the taste is different and everybody in the house said the soup is very tasty and different.

The soup itself is made from prawn stock (first cook) and then combine with fish stock from the fish flesh and bones (second cook).

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Fish Soup in Prawn Stock Recipe

Ingredient for the Prawn Stock

  1. Prawn skins, heads, and shells (wash thoroughly)  from 1 kg of prawns
  2. 2 thumbs of ginger, thinly sliced
  3. 1 large onion, slice
  4. 5 shallots, mince
  5. 10 garlic, mince
  6. 1 tomato, cut 8
  7. 15 lime leaves
  8. 5 salam leaves (Indonesian bay leave – optional)
  9. 2 lemon grass
  10. 1 tbsp unsalted butter
  11. 4 L of water
  12. 2 tsp sugar

Making Prawn Stock

  1. Prepare a large pan in medium heat, add unsalted butter until melted
  2. Add ginger, stir fry until fragrant
  3. Add onion, shallots, garlic, stir fry until fragrant
  4. Add prawn skins, head, shells, tomato, lemon grass, and stir fry until prawn skins turn pink
  5. Add lime leaves and salam leaves, stir fry for 1 minute
  6. Add water
  7. Bring the stock until boil (cook in low heat until at least 2 hours)
  8. Turn off the heat, cover the pan for another 1 hour
  9. Strain the stock through sieve and transfer the stock into another pot. Discard everything except the soup in the pot
  10. To make the fish soup, I only used half the portion of the soup. I freeze the other half for further use

Ingredient for the Fish Soup

  1. Prawn Stock
  2. 200 gr batang fish (or any white fish that you like), slice. I usually ask the fish monger to cut two the fillet fish and take out the whole bone. I added the whole bone in the soup
  3. 1 tomato, cut 8
  4. 1 soybean curd / tau kwa, cut in small cubes
  5. 1 tsp sugar
  6. Salt to taste
  7. 1 handful of celery leaves
  8. 2 tbsp fried shallot (ready to use in a packet)

Making Fish Soup

  1. Combine the prawn stock, salt, sugar,  sliced fish, tomato, and soybean curd in a pot
  2. Cook until boil and the fish is tender
  3. Turn off the heat
  4. Add celery leaves and fried shallots, mix together
  5. Cover the pot for 1 minute
  6. Serve hot

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Yes, there are many things to prepare and do, but the result is amazing…………..so I always stick to this recipe when I make fish soup.

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