Fish soup with leek
4 servings
40 minutes
Fish soup with leeks is a delicate and aromatic dish that combines the sea freshness of fish with the soft, sweet taste of leeks. This soup resembles traditional fish stews but gains sophistication from the addition of milk and flour, creating a velvety texture. During cooking, the broth is infused with the flavors of fish and spices, while potatoes add heartiness to the dish. The leeks reveal subtle nuances of their flavor, making the soup light yet rich. This soup is perfect for a cozy home dinner, especially on cool days when one seeks something gentle and comforting. The author's interpretation of classic motifs transforms this soup into a versatile dish suitable for both everyday tables and as a base for gastronomic experiments.
1
Clean and fillet the fish. Boil the bones with chopped onion for 20 minutes. Add salt, pepper, and spices to taste.
- Fish: 1 kg
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
2
Pour the broth into another pot and bring to a boil. Chop the leek and potatoes, add to the broth, and cook for 15 minutes. Cut the fish fillet into pieces and add to the soup. Cook for another 5 minutes.
- Leek: 0.5 piece
- Potato: 4 pieces
- Fish: 1 kg
3
Mix flour with milk and add to the soup. Cook a little longer.
- Wheat flour: 1 tablespoon
- Milk: 400 ml