How to cook fish soup

Experience a heartwarming bowl of fish soup enhanced with the goodness of potatoes, carrots, and peppers. Infused with the aromatic blend of leeks, dill, and lemon, this recipe by SSP is a comforting delight.

Ingredients:

• 1 tablespoon of neutral-flavored oil
• Finely chopped onion
• Crushed garlic clove
• 250g of peeled and cubed potatoes (2cm)
• 250g of cubed carrots (2cm)
• 1 pepper (any color), deseeded and cubed (2cm)
• Finely sliced leek (200g)
• 1 tablespoon of tomato purée
• 1 and ¼ liters of vegetable stock
• 1 bay leaf
• Fresh dill (10g)
• 4 skinless white fish fillets (about 400g; hake is recommended)
• Lemon zest and juice from 1 lemon

Instructions:

1. Heat the neutral-flavored oil in a large saucepan over medium heat. Cook the finely chopped onion for 5-7 minutes until it softens slightly. Stir in the crushed garlic, potatoes, carrots, peppers, leeks, and tomato purée, then cook for an additional 3-5 minutes.
2. Pour in the vegetable stock and add the bay leaf. Stir well and bring the mixture to a simmer. Cover the saucepan and let it cook for 15 minutes until the vegetables are almost tender.
3. While the soup is cooking, finely chop most of the fresh dill, reserving a few whole sprigs for garnish. Cut the fish fillets into bite-sized pieces, and season with salt, pepper, and a squeeze of lemon juice.
4. Add the seasoned fish to the soup along with a pinch of lemon zest and the chopped dill. Allow the soup to gently simmer over low heat for 5-7 minutes until the fish is thoroughly cooked. Remove the bay leaf, and adjust the seasoning according to your taste, adding more lemon juice or zest if desired.
5. Serve the fish soup hot, garnishing it with the reserved dill sprigs. Enjoy the comforting flavors and nourishing ingredients of this delightful dish.

Note: Feel free to modify the seasoning according to your preference, making the soup uniquely yours.

Earlier, SSP told how to cook easy creamy fettuccine carbonara.