Salmon soup with leek and fennel
4 servings
77 minutes
Salmon soup with leek and fennel is an exquisite dish of European cuisine that combines the freshness of seafood with aromatic vegetables. This recipe draws inspiration from Mediterranean culinary traditions, where light and healthy dishes are valued. The tender salmon fillet infused with the aromas of fennel, leek, and thyme offers a rich flavor with subtle anise notes. The lightness of the vegetable broth makes this soup an ideal choice for both lunch and a cozy dinner. Spinach adds freshness and richness, while spices subtly highlight the harmony of flavors. The dish is served hot to preserve all its delicate nuances. A wonderful option for connoisseurs of healthy and refined cuisine.
1
Cut the dark green leaves and roots of the leek. Finely chop the remaining parts and place them in a bowl of ice water, rinse well, and drain. Peel the carrot and slice it into thin rounds. Clean the fennel and cut it into segments. Chop the celery into small pieces. Cut the fish into medium cubes. Finely chop the spinach.
- Leek: 3 pieces
- Carrot: 3 pieces
- Fennel: 1 piece
- Celery stalk: 1 piece
- Salmon fillet: 500 g
- Fresh spinach leaves: 100 g
2
Heat olive oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Sauté until soft for about 5 minutes. Then add parsley, thyme, broth, salt, and pepper. Pour in 5 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes.
- Extra virgin olive oil: 1 tablespoon
- Leek: 3 pieces
- Carrot: 3 pieces
- Fennel: 1 piece
- Celery stalk: 1 piece
- Parsley: 4 stems
- Fresh thyme: 4 stems
- Vegetable broth: 500 ml
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Increase the heat again and add the fish and spinach. Cook for 3 minutes and serve immediately.
- Salmon fillet: 500 g
- Fresh spinach leaves: 100 g