AI photoFish Soup
A creamy fish soup made with a homemade fish stock, white fish and salmon.
Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you.
Ingredients
- 1 kg fish bones
- 1 l Water
- 4 pcs Thyme fresh
- 3 pcs Leek finely chopped
- 4 pcs Celery finely chopped
- 2 pcs Onion finely chopped
- 4 clove Garlic finely chopped
- 1 pcs Fennel finely chopped
- 200 ml White wine
- 1 tsp Black pepper
- 1 pcs Onion finely chopped
- 1 clove Garlic finely chopped
- 800 ml Stock preferably homemade
- 1 pcs Carrot cut into thin strips
- 0.5 pcs Courgette cut into thin strips
- 1 pcs Leek cut into thin strips
- 1 pcs Bell pepper cut into thin strips
- 300 g Cod diced; can be replaced with pollock, hake or a similar fish
- 150 g Salmon diced
- 250 ml Double cream
- 200 ml White wine
- 1 pcs Lemon zest and juice
- 1 bunch Dill roughly chopped, fresh
- Salt
- Black pepper freshly ground
- 1 tbsp Butter
- 2 tbsp Sunflower oil
Steps
Put all the stock ingredients in a pot and bring to the boil.
As soon as foam appears on the surface, skim it off with a spoon, otherwise the stock will become cloudy.
Simmer gently for 20 minutes, skimming off foam from time to time.
20 minStrain the stock through a fine sieve, discard everything left in the sieve, and use the stock for the fish soup.
The fish stock can be made ahead: it stays fresh for about 2 days in the fridge or 2 months in the freezer.
Fry the onion and garlic in a pot with a little sunflower oil over medium heat until soft.
Add the fish stock and white wine and bring to the boil.
Add the cream, carrot, courgette, leek and bell pepper, along with the diced cod and salmon.
Simmer the soup gently for 2 minutes.
2 minAdd a tablespoon of butter and season the soup with lemon juice, finely grated lemon zest, salt, black pepper and dill. If you like, add a little more cream. Remove from the heat.