Cheese fish soup
4 servings
45 minutes
Cheesy fish soup is an amazing combination of tender fish fillet and creamy melted cheese, offering a rich, enveloping flavor. This recipe originates from Italy, where seafood is often paired with soft cheeses to create a harmonious flavor balance. A light sauté of onion and carrot provides a fragrant base for the dish, while pine nuts add a subtle nutty note. Potatoes make the soup hearty, and fresh dill keeps it light and fresh. The finished soup is perfect for a cozy family dinner or a romantic evening, providing warmth and richness. Serve it with crispy croutons or fresh bread to enhance its depth of flavor.
1
Fry chopped onion and grated carrot in a pan. Add roasted pine nuts to them. This is an optional ingredient, but it tastes much better with them.
- Onion: 1 piece
- Carrot: 1 piece
- Pine nuts: 3 tablespoons
2
Add peeled and diced potatoes to boiling water. Cook until half done.
- Water: 1.5 l
- Potato: 4 pieces
3
Next, add pieces of fish, sautéed vegetables, salt, pepper to the pot and cook until the fish is done.
- Fish fillet: 250 g
- Vegetable oil: 10 ml
- Onion: 1 piece
- Carrot: 1 piece
- Pine nuts: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Add crumbled processed cheese 5 minutes before the cooking is finished.
- Processed cheese: 4 pieces
5
Add finely chopped dill to the soup, remove from heat, and let it steep for a few minutes.
- Dill: 1 bunch
