Fish Soup with Vegetables

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 cup (240ml) water 1 cup (240ml) water
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 pound (450g) firm white fish fillets, cut into chunks 1 pound (450g) firm white fish fillets, cut into chunks
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• Juice of 1 lemon Juice of 1 lemon
• Fresh dill or parsley, for garnish Fresh dill or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
2. 2.
   Add the sliced carrots, cubed potatoes, and sliced celery to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the fish stock and water, then add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir well to combine.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the vegetables are tender.
5. 5.
   Gently add the fish chunks to the soup and cook for an additional 5 minutes, or until the fish is cooked through and flakes easily.
6. 6.
   Remove the pot from the heat and stir in the sour cream and lemon juice. Adjust the seasoning if needed.
7. 7.
   Ladle the Fish Soup into bowls and garnish with fresh dill or parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fish — Choose firm white fish fillets, such as cod or halibut, for the best results. Make sure to cut the fish into evenly sized chunks to ensure even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• If you prefer a thicker soup, you can mash some of the cooked potatoes with a fork before adding the fish.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.
• Serve the Fish Soup with crusty bread on the side for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Fish Soup hot in individual bowls. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

When serving the Fish Soup, garnish each bowl with a sprig of fresh dill or parsley. The vibrant green herbs will add a pop of color to the dish and enhance its visual appeal.