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Fish Soup

Fish Soup recipe image
This comforting Fish Soup draws inspiration from traditional Nordic cuisine, offering a light yet deeply flavorful broth. The base is built from aromatic leeks, sweet onions, and tender carrots, simmered with white peppercorns and bay leaves for a subtle, earthy warmth. Gentle white fish fillets are poached in the seasoned broth until just cooked through, ensuring a delicate texture that absorbs the savory flavors. Served with slices of cold-boiled potato, this soup is perfect for chilly evenings or as a gentle, nourishing meal. It is simple to prepare using pantry staples, yet delivers a restaurant-quality depth of flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 701.0
Dietary: Gluten-free
Description
This comforting Fish Soup draws inspiration from traditional Nordic cuisine, offering a light yet deeply flavorful broth. The base is built from aromatic leeks, sweet onions, and tender carrots, simmered with white peppercorns and bay leaves for a subtle, earthy warmth. Gentle white fish fillets are poached in the seasoned broth until just cooked through, ensuring a delicate texture that absorbs the savory flavors. Served with slices of cold-boiled potato, this soup is perfect for chilly evenings or as a gentle, nourishing meal. It is simple to prepare using pantry staples, yet delivers a restaurant-quality depth of flavor.
Ingredients
  • SERVINGS
  • 2 ONIONS
  • 2 CARROTS
  • 15 CM (7&# 226;ÂÂ) LENGTH LEEK
  • 8 WHITE PEPPERCORNS
  • 2 BAY LEAVES
Directions
  1. 1
    Peel and chop the onions and carrots into small dice.
  2. 2
    Trim the root ends from the leeks and slice them thinly, washing thoroughly to remove any grit.
  3. 3
    Bring water or stock to a simmer in a large pot over medium heat.
  4. 4
    Add the chopped onions, carrots, and leeks to the pot.
  5. 5
    Stir in the white peppercorns and bay leaves.
  6. 6
    Simmer the vegetables for 10 minutes until they begin to soften.
  7. 7
    Cut the fish into bite-sized chunks and gently add them to the broth.
  8. 8
    Poach the fish for 3 to 5 minutes until opaque and cooked through.
  9. 9
    Serve hot with slices of cold-boiled potato on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 701.0kcal
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 1.9g10%
Cholesterol 0.0mg0%
Sodium 85.2mg4%
Total Carbohydrate 175.6g59%
Dietary Fiber 65.3g262%
Sugars 10.1g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is inspired by traditional Swedish fish soups. While the original directions mentioned fermented herring (Surströmming), which is extremely pungent, this version focuses on a more accessible white fish soup profile suitable for general palates.

Serve with crispbread, butter, and extra sliced onions for an authentic Nordic experience.

If the flavor is too mild, you can add a splash of cream or crème fraîche at the end.

Ensure the leeks are well-washed, as they often trap dirt between the layers.

Keywords: fish, soup, leek, carrot, onion, potato, nordic, swedish, broth, white fish, peppercorn, bay leaf, comfort food, healthy, easy, winter
Read it online: https://www.chefs-mate.com/recipe/fish-soup-15/