Fish Soup

A delicate fish soup, the ingredients of which can also serve as a base for other soups. Hard to go wrong.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Fish, white fish

  • 1 piece Tomato, red

  • 2 piece Potatoes, white

  • 1 spoon Tomato, concentrate

  • 1 piece Onion, young

  • 2 pod Garlic, fresh

  • 1 piece Carrot, fresh

  • 1 piece Leek

  • 5 twig Parsley, fresh

  • 1 dl Alcohol, Wine, White

  • 1 piece Lemon, fresh, without shell

  • 2 l Water

  • 2 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 1 teaspoon Spices, dill, dried

  • 1 piece Spices, bay (leaves)

  • 1 spoon Oil, olive

Steps

  1. Thoroughly wash and dry the chosen fish, do the same with the vegetables (tomato, carrot, potato, leek…). Cut the fish into pieces and remove the bones (the fish head can be used if desired, but its use is recommended).

  2. Cut the tomato into chunks, the potato into smaller cubes, mince the garlic, onion, and parsley. Slice the carrot and leek into rings, the carrot thinner, the leek a bit thicker. Zest the lemon.

  3. Pour a tablespoon of oil into the pot and immediately add the onion and carrot. Add a bit of white wine. Add the tomato, leek, and bay leaf. Add the fish and lightly sauté. Add the garlic for aroma, then pour in water and cover. Simmer for about 40 minutes over moderate heat.

  4. Stir the soup several times during cooking and add salt, pepper, lemon juice, wine, and tomato concentrate. Add dill, and a bit of parsley shortly before the end. Cook for another 5 minutes and remove from heat.

Nutrition Information (Per 100g)

  • Calories: 37.04 kcal
  • Fat: 1.17 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 3.27 g
    • Sugars: 0.5 g
  • Protein: 2.83 g
  • Fiber: 0.38 g

Advice

It can be served directly from the pot or on a plate. As a small aesthetic trick – sprinkle some fresh parsley over the soup on the plate (either a sprig or dried, but the former adds more vibrant color). During cooking, you can also add a tablespoon of vinegar to enhance the flavor, and the fish can be cooked whole in the soup (without skin, innards) and later served as a main dish. Another tip: for fish soup, longer cooking does not make the taste better, but quite the opposite. The fish is cooked when it flakes apart when pierced with a fork.