There are hundreds of recipes of fish soups around the world. Almost every country with a tradition of fishing can boast a healthy and tasty fish soup. This one is no exception.
It features white fish, fish stock (ideally homemade, see recipe here), vegetables, and a delicious sauce made with white wine, milk, and a few fresh herbs.
Any mixed, flaky white fish can go into this smooth, creamy soup.
Serves 6 – Total time 40 min
2 lb mixed white fish fillets
5 cups (1.1l) fish stock
1 onion, chopped
1 leek, sliced
1 stick celery, chopped
2 tbsp tomato purée
1/2 cup (120 ml) white wine
1/2 tbsp butter
1 tbsp flour
0.6 cup (150 ml) milk
a little grated lemon rind
1 tsp fennel leaves, chopped
2 tbsp parsley, chopped
sea salt, black pepper
Put the onion, leek and celery in a large saucepan and cover with the stock. Bring to the boil and cook on low heat for 20 minutes.
Cut the fish into smaller pieces (3 inches). Add to the soup. Cook for about 10 minutes.
Then, add the tomato purée and the white wine.
Melt the butter in a small saucepan and stir in the flour. Mix well, and gradually add the milk, on high heat, stirring until smooth. Lower the heat to medium and stir until it gets thicker.
Add the sauce to the soup, stirring carefully, and cook for about 3 minutes, stirring all the time.
Add the lemon rind, chopped herbs, and season to taste.
Serve right away. You can garnish with a little extra chopped herbs, if desired.