Fish soup recipes
Our top 3 of 16 Fish soup recipes
Ingredients
- 250g Any white fish
- 250ml Water
- 1 Fish stock cube
- 1 4cm lemon peel
- 2 Peppercorns crushed
- 1 Tablespoon Butter
- ¼ Onion finely chopped
- 1 Tablespoon Flour
- 300ml Milk
- 1 Tablespoon flour
- Salt and Pepper to taste
Method
- Put the water into a frying pan and bring to a simmer now add the stock cube, lemon peel, peppercorns and fish and poach until cooked when cooked remove fish and put to one side and strain the liquid and keep for later. Take a saucepan and add the butter and onion and cook on a medium heat being careful not to brown the butter or onion when the onion is cooked and transparent stir in the flour and gradually blend in the cooking liquid from the fish and the milk stirring continuously over a medium heat until boiling turn down to a very low heat and add the parsley and remove any bones from the fish and flake and add to the soup with salt and pepper to taste and simmer for 15mins and serve
Tips
I've tried this with a proprietary fish stock added but it ruins the true taste in my humble opinion
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Add commentIngredients
- 200g Smoked Haddock
- 250g Boiled Potatoes (peeled)
- 100g White Onion (chopped)
- 1 ltr Water
- 200 ml Milk
- 70 ml Single Cream (or evaporated)
- 5 g Parsley. (chopped)
Method
- 1. Oven poach the Fish in the Milk in a cassersole dish (lid on) for 20 mins 180c
- 2. Boil the Potatoes in the Water (Large saucepan) with the Onion and blend in a blender if you have one.Return it to the saucepan
- 3.Remove the Fish from the dish and skin it, pour the milk and Cream in the saucepan, flake the Fish, add to the saucepan (Give the skin to the Cat)
- Simmer for 20 mins, stirring
- 4. Add the Parsley. Stir in with a little Pepper
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Add commentIngredients
- 1.75kg conger eel, skate, dogfish or shark
- 225g prawns in the shell
- 2.25L Water
- 150ml olive oil
- 175g Onions roughly chopped
- 175g celery, roughly chopped
- 175g leek roughly chopped
- 175g Florence fennel, roughly chopped
- 5 garlic cloves, sliced
- Juice of one orange +5sm piece peel
- 400g tin of tomatoes
- 1 red pepper sliced
- 1 fresh or dried bay leaf
- 1 sprig of thyme
- ¼ teaspoon Saffron
- 1 large pinch of cayenne pepper
- salt and Freshly ground black pepper
- For the Croutons
- 1 baguette
- olive oil
- 2 garlic cloves, peeled
- 50g freshly grated parmesan
- 2 tablespoon Rouille
Method
- 1. Fillet all the fish and use the head and bones to make a fish stock with the 2.25litres of water.
- 2. Heat the olive oil in a large pan and add the onion, celery, leek, fennel and garlic. Cook gently for about 20 minutes without colouring until the vegetables are very soft.
- 3. Add the orage peel, tomatoes, red pepper, bay leaf, thyme, saffron, prawns and fish fillets. Cook briskly, stirring, then add the stock and orange juice. Bring to the boil and simmer for 40 minutes.
- 4. Liquidize the soup in a liquidizer or food processor, then pass it through a conical strainer, pushing it through with the back of a ladle to extract all the juices. return to the heat and season with salt, pepper and cayenne.
- 5. To make the croutons, thinly slice the baguette then fry in olive oil. when cool enough to handle, rub the croutons with garlic.
- 6. Serve the soup, Parmesan and rouille separately. The idea is that each person spreads some rouille onto the croutons, floats them in the soup and sprinkle them with parmesan.
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