Fish & Vegetable Soup April 12, 2024
A mild and delicious fish soup with vegetables and pollock fillets, the whole family will love it! Ready in about half an hour. Check out the original recipe here!
Ingredients:
- 2 garlic cloves
- 1 onion
- 55 g lean bacon
- 1 tablespoon olive oil
- 2 carrots
- 2 medium potatoes or 1 larger
- 1 red bell pepper
- 1 thin leek
- 1 litre vegetable stock
- 175ml heavy cream
- 125ml milk
- 300g pollack filet
- 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:
- 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. Chop the onion and bacon (if not already cubed) very finely.
- 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.
- Add the vegetable stock, bring everything to a boil, and cook until the vegetables are soft, about 10 minutes.
- In the meantime, cut the fish filets into bite-sized pieces.
- When the vegetables are soft, add the fish, 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.
- 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.
