Fish soup puree
4 servings
40 minutes
Fish puree soup is a refined dish of Italian cuisine that combines tenderness and richness of flavor. Its history traces back to the coastal regions of Italy where fish was a staple in the diet. This soup features a velvety texture thanks to pureed fish fillet, butter, and milk. A light aroma of parsley and carrot adds freshness, while the addition of egg yolks enhances the flavor further. It is ideal for serving with crispy croutons or delicate fish meatballs. Fish puree soup is a harmony of sea notes and creamy structure that warms and comforts, making it an excellent choice for both a light lunch and an exquisite dinner.
1
Clean the fish, rinse it, separate the meat from the bones; boil the bones with vegetables and onion for broth. Cut the fish meat into pieces and stew it with oil and finely chopped onion.
- Fish: 750 g
- Onion: 1 piece
- Butter: 4 tablespoons
2
In a pot, lightly fry 2 tablespoons of flour with 2 tablespoons of oil, dilute with 4 cups of fish broth, bring to a boil, add the prepared fish, and cook for 15-20 minutes.
- Wheat flour: 2 tablespoons
- Butter: 4 tablespoons
- Fish: 750 g
3
After boiling the soup, strain and pass it through a sieve, dilute with hot milk, add salt to taste, and season with oil; optionally, add egg yolks mixed with milk.
- Milk: 2 glasss
- Salt: to taste
- Butter: 4 tablespoons
4
Soup can be served with pieces of fish or meatballs. Serve croutons separately.
- Fish: 750 g