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4.7 from 21 votes

Fish Soup with Vegetables

A mild and delicious fish soup with vegetables and pollock fillets, the whole family will love it! Ready in about half an hour.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 439 kcal
Course: Soup
Cuisine: German

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

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. Chop: In the meantime cut the fish filets into bite-sized pieces.
  5. 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
  6. 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

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

% 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.