Fish Soup
Mild cod in a creamy soup base gives a classic fish soup that is easy, warm and satisfying. This recipe for fish soup lets the vegetables cook in butter before …
Ingredienser
Instructions
Cut shallot, fennel, leek and celery into small cubes.
Finely chop the garlic.
Melt butter in a saucepan over medium heat.
Add the vegetables and garlic.
Let everything cook for about 5 minutes without the vegetables taking color.
Pour in white wine and reduce by about half.
Add fish stock and cream.
Bring to a boil and let the soup simmer for 5 minutes.
Cut the cod into even pieces.
Lower the heat so the soup only simmers gently.
Add the fish pieces to the soup and let them poach for about 8 minutes, until the fish flakes easily.
Season with lemon juice, salt and pepper before serving.
Nutrition per serving
Energi ca. 372 kcal
Protein 29.8 g
Fett 21.3 g
Karbohydrater 4.6 g
Fiber 0.4 g
Sukker 2.7 g
Salt 11.9 g
Tips & tricks
Lower the heat before adding the fish to the soup. Gentle poaching gives neater fish pieces and less risk of the cod becoming dry.
Did you know?
Fish soup gets the best flavor when the vegetables first cook in butter, developing sweetness and aroma before liquid is added. White wine gives freshness, cream gives roundness, and cod should poach gently to stay juicy. Lemon at the end lifts the mild seafood flavor.
