Mediterranean fish soup with cream
4 servings
30 minutes
Mediterranean fish soup with cream is a true gastronomic masterpiece that embodies the aromas of coastal seas and the warmth of home. Its origins trace back to the culinary traditions of Mediterranean countries, where fresh fish, delicate creams, and fragrant spices create a magical harmony of flavors. The rich broth infused with notes of vegetables and saffron reveals the depth of red fish's taste, highlighted by the softness of the cream. Wine adds a refined acidity while herbs bring freshness and brightness. This soup not only warms but also provides a sense of coziness and tranquility. Perfect for leisurely family dinners or romantic evenings, reminiscent of warm sunsets by the sea.
1
We will boil 1.5 liters of vegetable broth from carrots, onions, celery stalk, two cloves of garlic, parsley stems, black peppercorns, and bay leaves. If you're short on time, replace the broth with hot water.
- Carrot: 2 pieces
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 4 cloves
- Parsley: 1 bunch
- Black peppercorns: pinch
- Bay leaf: 1 piece
2
Slice the leek into thin rings and chop the remaining garlic finely.
- Leek: 1 stem
- Garlic: 4 cloves
3
We will cut the carrot into beautiful thin quarter rings.
- Carrot: 2 pieces
4
Pour olive oil into the pot and add butter. Add onion and garlic, stir, and after a minute, add the carrot. Sauté for about three minutes.
- Olive oil: 3 tablespoons
- Butter: 50 g
- Onion: 1 head
- Garlic: 4 cloves
- Carrot: 2 pieces
5
Meanwhile, we cut the peeled potatoes into sticks.
- Potato: 4 pieces
6
Pour wine into the pot, evaporate for a couple of minutes, then add a couple of ladles of broth and throw in the potatoes. Simmer covered for about 10 minutes, until the potatoes are half-cooked.
- Dry white wine: 1 glass
- Potato: 4 pieces
7
Meanwhile, chop the green onion coarsely on the diagonal. Cut the fish into cubes (after separating the fillet from the skin and removing the bones).
- Spring onion: 2 stems
- Red fish (salmon) fillet: 350 g
8
When the potatoes are soft, pour in the remaining (hot) broth. After the soup boils, add the cream and toss in the green onions. After it boils again, add the fish. While the soup is boiling again with the fish, chop the parsley finely. Add strands of saffron to the soup. (By the way! You can warm it in a small bowl in the microwave for a few seconds and then crush it with a spoon — this way it will release all its aroma!)
- Cream: 1 glass
- Spring onion: 2 stems
- Red fish (salmon) fillet: 350 g
- Saffron: pinch
9
Then we add parsley. We salt and pepper. Serve immediately.
- Parsley: 1 bunch
- Salt: to taste
- Ground white pepper: to taste
