MICROWAVE FISH SOUP is a main course based on fish to be cooked in the microwave and halfway through the time. When I make the fish soup using vasocottura, I always take the opportunity to prepare 2-3 portions to eat on the same day, and if I have leftover fish soup, I use it to make the fregula with seafood in instant pot. In short, at my house, the recipe for fish soup can be enjoyed, stored, or transformed into a first course. If you are wondering if cooking fish in the microwave has advantages, I assure you there are many. Fish and mollusks cooked in the microwave retain all their flavor and cook in a few minutes, without having to monitor the cooking like you would in a pot and without odors in the house, like this recipe for microwave sea bream, or the one for lemon microwave sea bream.
The recipe for microwave fish soup is also published in the free pdf with THE GREAT MICROWAVE BOOK, Gribaudo publisher, and today I want to share it with you.
Also try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making microwave seafood soup
- 14 oz mixed fish (for soup* even frozen)
- 7 oz peeled tomatoes
- 1 clove garlic
- 1 chili pepper
- 3 tablespoons extra virgin olive oil
- 1 packet saffron
- 2 sprigs parsley
- 2 tablespoons brandy (or white wine)
- 2 pinches salt
- 2 pinches pepper
What you need
- 1 Microwave Oven
- 1 Pot microwave reheating
Procedure
Peel and chop the clove of garlic and cut the chili pepper in half. Distribute them in the pot and add the oil. Place the pot without a lid in the microwave and saute for 2 minutes at 1000 watts. Meanwhile, separate the shellfish (mussels and clams) and fish pieces from the rest of the mixed fish and set aside.
Add to the sautéed mixture: crushed peeled tomatoes, mixed fish, salt, pepper, and stir. Cover with the lid and cook the fish in the microwave for 10 minutes at 1000 watts. After the first cooking, add the fish and shellfish set aside, the brandy, saffron, and mix. Finish cooking the fish soup in the microwave at 1000 watts for another 10 minutes, without putting the lid on. This way, the watery part and the liquor will evaporate.
Wash and chop the parsley, sprinkle it over the soup, and mix. Serve it in individual cocottes accompanied by slices of rustic bread.
Tips from the pan to the jar
Microwave fish soup is stored like a normal fish soup once cooked. I always recommend a glass airtight container and not exceeding 48 hours in the refrigerator. If you do not own the pot, you can use a glass bowl, cover it with a pierced plastic wrap, in the first 10-minute cooking step.
Microwave fresh fish soup vs
If your passion and territory allow you to use fresh fish to make the seafood soup, in that case, you will need 21 oz of mixed fish (gross weight) choosing from: tub gurnard and monkfish, red mullet, cuttlefish, prawns, mussels, and clams.
Frozen fish soup in microwave
Alternatively, there are excellent specialized shops selling frozen fish for making fish soup. In that case, buy 18 oz and thaw it so that it loses the ice glaze.
