Fish soup with beans
4 servings
40 minutes
This aromatic fish soup with beans embodies the culinary traditions of American cuisine, where simple yet rich ingredients come together. Butter adds tenderness to the dish, sautéed onions reveal sweet notes, and chicken broth and cream add depth of flavor. Saffron gives an exquisite color and a light spicy hint, while the delicate hake fillet makes the texture velvety. Beans, rich in protein and nutrients, complement the soup, turning it into a hearty and warming dish. This soup can be served as an elegant dish with whole pieces of fish or transformed into a creamy texture convenient for transport. An ideal choice for a cozy family dinner or a warming snack on a cool day.
1
Sauté the onion in oil over very low heat for 15 minutes - it should become soft but not change color. Add beans, broth, cream, saffron, cover with a lid and cook on low heat for another 5 minutes.
- Onion: 2 heads
- Butter: 50 g
- Canned beans: 400 g
- Chicken broth: 500 ml
- Cream: 270 ml
- Saffron: pinch
2
Add the fish fillet and cook covered for 5-8 minutes.
- Haddock fillet: 450 g
3
You can puree the soup directly in the pot and remove a third of the fish for a nice presentation, or chop everything together if you're taking the soup with you.
