Fantastic, easy fish soup
Lovely, creamy, lemony fish soup to warm your heart. I make this recipe with lots of veggies and I love it. Improvise with whatever your heart desires. Make sure you use an oily fish like cod, salmon or sea bream.
Ingredients
- 30 grams butter, unsalted
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 1 stick of celery, sliced
- 1 clove garlic, finely chopped
- 1 green zucchini, sliced
- 1 carrot, sliced
- ½ cup of corn kernels
- 1 Tbsp flour, all-purpose
- 3 cups water
- 1 cup whole milk
- 1 tps of vegetable powder, or 1 cube of vegetable stock
- 1 tps of lemon zest
- 350 grams fish fillet, (choose an oily fish such as sea bream, salmon or cod)
- ¼ cup rice, parboiled
- Salt and pepper
- Dill or parsley for garnish
Instructions
- In a large saucepan, melt the butter with the olive oil. Add the onion, celery and garlic and sauté until soft and beginning to brown. Add the zucchini, carrot and corn. Stir to bring to a boil and sprinkle with the flour. Stir again and pour in the water and milk. Add the vegetable powder or vegetable cube, lemon zest and season with salt and pepper.
- Add the fish fillets to the pot. Simmer until the fillets are cooked (about 5-6 minutes. Remove from the pot and set aside, covered.
- Add the rice to the pot and simmer until just cooked. If the soup is thick, add a little water. Transfer fish back to the pot. "Break" the fillets into large pieces. Serve with lemon slices, sprinkled with chopped dill or parsley.