How To Make Fish Soup


Fish Soup

I fancied a bowl of fish soup this weekend. Something fast, low in calories and fat, and just ridiculously wholesome. I ploughed through the fridge, and pulled out anything that looked on its last legs. I don’t throw anything away. That carrot was on the edge of going old and wobbly, the onion was a collection of bits and pieces that I collect in a bag when I’ve diced too much, the mushrooms were leftover from a reduced-for-quick-sale at Waitrose, the herbs were from the garden (thyme and parsley), leftover chopped tomatoes from sauce I made the other day, and the fish and prawns were from the freezer. I made a veg stock from a cube, and turned it fishy with a bit of anchovy sauce. The method is (more or less) like this:

Chop and sweat the onion until soft, chop the garlic, and add to the onion. Stir and cook for a minute (don’t brown anything), peel the carrot and potatoes, and cube into even bite-sizes, add that to the onion/garlic, stir well and cook for a few minutes, slice the mushrooms thinly, add to the veg-onion mixture, stir, add the chopped tomato and approximately 500ml hot/boiling stock. Simmer until the carrots and potatoes are tender. When tender, add the cubed white fish by carefully setting it (one piece at a time) into the slowly-simmering stock. The fish should be submerged. If not, press them down gently. Simmer for 3-4 minutes until the fish is no longer translucent but white and solid. Now add the finely chopped herbs, and stir in (GENTLY) the prawns. Simmer until heated through. Taste, and add salt and/or pepper if needed. I like soup quite spicy, so I usually add a few chili peppers.

Notes: If you can find fish stock, use that instead of veg stock.


2 Comments Add yours

  1. Misky, it sounds delicious! Great idea to use a veg stock cube and anchovy sauce – I never seem to have fish stock in the freezer!

    1. Misky says:

      It’s yummy and filling, and it’s turning winter where you are – perfect weather for soup. xx

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