Mediterranean Creamy Fish Soup
Soups • Mediterranean
Description
You can use any red fish — trout, salmon, or steelhead. This soup is not one to keep in the refrigerator; it should be eaten at most the next day — due to the cream, you see.
Ingredients
- Red mullet fillet 10 oz
- Carrot 2 pieces
- Celery stalk 1 piece
- Onion 1 head
- Leek 1 stalk
- Scallions 2 stalks
- Garlic 4 cloves
- Potato 4 pieces
- Parsley 1 bunch
- Saffron a pinch
- Dry White Wine 10 fl oz
- Butter 0 oz
- Cream 10 fl oz
- Olive Oil 3 tablespoons
- Salt to taste
- White Pepper (whole) to taste
- Green peppercorns a pinch
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Boil 1.5 liters of vegetable broth made from carrots, onions, celery stalk, two cloves of garlic, parsley stalks, black peppercorns, and a bay leaf. If you're short on time, you can substitute the broth with hot water.
Step 2
Slice the leek into thin rings and chop the remaining garlic finely.
Step 3
Cut the carrots into beautiful thin quarter-rings.
Step 4
In a pot, pour in the olive oil and add the butter. Toss in the onion and garlic, stir, and after a minute, add the carrots. Sauté for about three minutes.
Step 5
Meanwhile, peel the potatoes and cut them into sticks.
Step 6
Pour the wine into the pot, let it evaporate for a couple of minutes, then add a couple of ladles of broth and toss in the potatoes. Cover and simmer for about 10 minutes, until the potatoes are partially cooked.
Step 7
In the meantime, chop the green onions diagonally. Cut the fish into cubes (after separating the fillet from the skin and removing the bones).
Step 8
When the potatoes are becoming soft, pour in the remaining (hot) broth. Once the soup comes to a boil, add the cream and toss in the green onions. After it boils again, add the fish. While the soup is coming to a boil again with the fish, chop the parsley finely. Add the strands of saffron to the soup. (By the way! You can warm it in a small bowl in the microwave for a few seconds, then crush it with a spoon — this will release all its aroma!)
Step 9
Next, add the parsley. Season with salt and pepper. Serve immediately.
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