How to cook fish soup
Fish soup. Source: Good Food
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:
- 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.
- 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.
- 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.
- 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.
- 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.