# Fish Soup

Recipe by [Giulia Bellandi](https://fridge.menu/en/u/giuliabella)

A creamy fish soup made with a homemade fish stock, white fish and salmon.

Servings: 4 · Prep 15 min · Cook 30 min · Soups

Contains: milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Fish Soup](https://image.fridge.menu/adaptations/19shbfvm/7845d0d07481a77810134b72a4dfad1d6e8e51dc90c6de80905b5f4a5b7740e7.jpg)

## Ingredients

- 1 kg fish bones
- 1 l [Water](https://fridge.menu/en/i/water)
- 4 pcs [Thyme](https://fridge.menu/en/i/thyme) — fresh
- 3 pcs [Leek](https://fridge.menu/en/i/leek) — finely chopped
- 4 pcs [Celery](https://fridge.menu/en/i/celery) — finely chopped
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 pcs [Fennel](https://fridge.menu/en/i/fennel) — finely chopped
- 200 ml [White wine](https://fridge.menu/en/i/white-wine)
- 1 tsp [Black pepper](https://fridge.menu/en/i/black-pepper)
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 800 ml [Stock](https://fridge.menu/en/i/stock) — preferably homemade
- 1 pcs [Carrot](https://fridge.menu/en/i/carrot) — cut into thin strips
- 0.5 pcs [Courgette](https://fridge.menu/en/i/zucchini) — cut into thin strips
- 1 pcs [Leek](https://fridge.menu/en/i/leek) — cut into thin strips
- 1 pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — cut into thin strips
- 300 g [Cod](https://fridge.menu/en/i/cod) — diced; can be replaced with pollock, hake or a similar fish
- 150 g [Salmon](https://fridge.menu/en/i/salmon) — diced
- 250 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 200 ml [White wine](https://fridge.menu/en/i/white-wine)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — zest and juice
- 1 bunch [Dill](https://fridge.menu/en/i/dill) — roughly chopped, fresh
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 tbsp [Butter](https://fridge.menu/en/i/butter)
- 2 tbsp [Sunflower oil](https://fridge.menu/en/i/sunflower-oil)

## Steps

1. Put all the stock ingredients in a pot and bring to the boil.
2. As soon as foam appears on the surface, skim it off with a spoon, otherwise the stock will become cloudy.
3. Simmer gently for 20 minutes, skimming off foam from time to time. (20 min)
4. Strain the stock through a fine sieve, discard everything left in the sieve, and use the stock for the fish soup.
5. The fish stock can be made ahead: it stays fresh for about 2 days in the fridge or 2 months in the freezer.
6. Fry the onion and garlic in a pot with a little sunflower oil over medium heat until soft.
7. Add the fish stock and white wine and bring to the boil.
8. Add the cream, carrot, courgette, leek and bell pepper, along with the diced cod and salmon.
9. Simmer the soup gently for 2 minutes. (2 min)
10. Add 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.

Published 2026-10-09

https://fridge.menu/en/r/fish-soup-19shbfvm

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