Creamy fish soup with two types of fish
6 servings
45 minutes
Creamy fish soup with two types of fish is a harmonious blend of tenderness and richness rooted in European culinary traditions. This recipe combines the rich flavors of white and red fish with silky cream, creating an incredibly soft texture and pleasant aftertaste. The base of the dish is a fragrant broth infused with spices and vegetables that highlights the freshness of the fish. Mashed potatoes mixed with cream add tenderness and a creamy consistency to the soup, while subtle notes of dill complete the flavor composition. Such recipes are believed to have originated in coastal regions where fresh fish was a staple food. This dish is perfect for a cozy family dinner, warming with its rich taste and evoking memories of the sea breeze.
1
Pour about 2 liters of water into a pot and add dried spices: carrot, parsley root and celery root, onion, herbs, bay leaf, peppercorns; salt it and put the pot on the fire. After boiling, simmer the broth for about 5-7 minutes. Then add the fish preferably whole with head, bones and fins along with 2 potatoes cut into 2-4 pieces. Cook the fish depending on its size for 5 to 15 minutes. Carefully remove the fish and place it on a plate; separate the flesh from the skin and bones and break it into small pieces. Transfer the potatoes to a bowl and mash them into puree; add cream to the puree mix well and set aside. Strain the broth back into the pot and return it to heat.
- Water: 2 l
- Dried carrot: pinch
- Parsley root: 1 piece
- Celeriac: to taste
- Onion: 1 piece
- Bay leaf: to taste
- Black peppercorns: to taste
- Sea salt: to taste
- White fish: 300 g
- Red fish (salmonids): 500 g
- Potato: 4 pieces
- Cream 20% fat: 200 ml
2
Chop the carrot, onion, celery stalks, and remaining potato into small cubes of the same size. Add all the vegetables except the potato to the broth, boil for 5 minutes, then add the potato and boil for another 5 minutes. Pour the cream with mashed potatoes into the pot and season the soup with black ground pepper.
- Carrot: 1 piece
- Onion: 1 piece
- Celery: 2 stems
- Potato: 4 pieces
- Cream 20% fat: 200 ml
- Ground black pepper: to taste
3
Pour soup into a bowl, place pieces of fish on top, sprinkle with chopped dill, and serve.
- White fish: 300 g
- Red fish (salmonids): 500 g
- Dill: to taste
