Fish Soup with Vegetables
User Reviews
4.7
21 reviews
Excellent
Fish Soup with Vegetables
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A mild and delicious fish soup with vegetables and pollock fillets, the whole family will love it! Ready in about half an hour.
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Ingredients
- 2 garlic cloves
- 1 onion
- 2 oz lean bacon Note 1
- 1 tablespoon olive oil
- 2 carrots
- 2 medium potatoes or 1 larger
- 1 red bell pepper
- 1 thin leek
- 4 cups vegetable stock Note 2
- ¾ cup heavy cream
- ½ cup milk
- 10 oz pollack filet Note 3
- 1 tablespoon chopped parsley
- ¼ teaspoon fine sea salt or Kosher, more to taste
- ⅛ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice to taste
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Instructions
- Preparations: Thaw the fish fillets, if necessary. Chop the carrots, potatoes, and bell pepper into small pieces. Cut the leek into thin rings. Set aside in a bowl. Mince the garlic and set it aside. Chop the onion and bacon (if not already cubed) very finely, set them aside separately.10 oz pollack filet/ 300 g + 2 carrots + 2 medium potatoes + 1 red bell pepper + 1 thin leek + 2 garlic cloves + 1 onion + 2 oz lean bacon/ 55 g
- Saute: Heat the olive oil and cook the onions and bacon until the onions are translucent, about 3 minutes. Add the finely chopped garlic and cook for 1 more minute, stirring often. Add the chopped vegetables to the pot and cook for about 3-4 minutes, stirring a few times in between.1 tablespoon olive oil
- Simmer: Add the vegetable stock, bring everything to a boil, and cook until the vegetables are soft, about 10 minutes.4 cups vegetable stock/ 1 liter
- Chop: In the meantime cut the fish filets into bite-sized pieces.
- When the vegetables are soft, add the pollock, heavy cream, milk, salt, and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it. It is preferable to undercook the fish; it will continue cooking during the few minutes you will need to bring the soup to the table.¾ cup heavy cream/ 175 g + ½ cup milk/ 125 ml + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Adjust the taste with some freshly squeezed lemon juice, salt, and pepper, sprinkle with parsley, and serve immediately with baguette, dinner rolls, or crusty bread.1 tablespoon chopped parsley + 1 tablespoon fresh lemon juice
Notes
- Bacon: I use lean bacon that is already cut into tiny cubes. If you have bacon slices, chop them.
- Sub vegetable stock with fish stock, if available.
- Fish choice: You can use other white fish fillets, like pollack, cod, halibut, sea bass. Salmon works fine as well.
Nutrition Information
Show Details
Serving
1/4 of the soup
Calories
439kcal
(22%)
Carbohydrates
33g
(11%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
1298mg
(54%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1/4 of the soup | |
| Calories | 439kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 1298mg | 54% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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