Creamy Fish Soup

Ingredients

While the original Ecuadorian maito de pescado is traditionally prepared by wrapping fish in banana leaves and grilling it, this Silesian adaptation transforms the dish into a creamy soup. The Silesian version incorporates local ingredients and spices, resulting in a rich and comforting flavor profile that is distinct from the original dish. We alse have the original recipe for Maito de pescado, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to create a roux.
3. 3.
   Slowly pour in the fish or vegetable broth, stirring continuously to avoid lumps.
4. 4.
   Add the dried marjoram and caraway seeds to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Simmer gently for another 5-7 minutes, or until the fish is cooked through and tender.
7. 7.
   Stir in the heavy cream and cook for an additional 2-3 minutes.
8. 8.
   Remove the pot from heat and let the soup cool slightly before serving.
9. 9.
   Garnish with fresh parsley and serve hot with crusty bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fillets, thaw them thoroughly before adding to the soup.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before adding them to the soup will enhance their flavor.
• Heavy cream — For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.

Tips & Tricks

• For added depth of flavor, you can sauté the fish fillets in butter before adding them to the soup.
• Adjust the seasoning according to your taste preferences. You can add a pinch of paprika or a squeeze of lemon juice for a tangy twist.
• If you prefer a thicker soup, you can blend a small portion of the soup and then mix it back into the pot.

Serving advice

Serve the Silesian-style creamy fish soup hot in individual bowls. Accompany it with crusty bread or croutons for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance its visual appeal.