Homemade fish soup – simply

If you want to bake focaccia, see the recipe at the bottom of the article. The bread is baked before you start with the soup.

For this soup you need approx. 400 g fish fillet without skin and bones. I chose fresh cod. Choose the fish you like best and have access to. Salmon or trout can also be used. Not everyone has access to fresh fish, frozen fish can also be used. The best / quickest way to thaw frozen fish is to keep the waterproof packaging. Put in the kitchen sink or a large bowl of cold water. Leave for approx. 20 minutes. Pick up, remove the waterproof packaging. Divide into appropriate pieces.

While the fish is thawing, prepare the rest of the ingredients and make the soup. The fish is laid in the last 5-8 minutes, depending on the size of the fish pieces. If you do not have fishing power, use water and 1-2 fish stock cubes or use equal parts water and apple juice or use the fishing power you can buy ready-made at the store.

Fish soup – this is what you need:

  • About. 400 g skin- and bone-free fillet of the fish you have access to
  • 2 potatoes
  • 2-3 slices of celery root
  • 1 onion, possibly 1 leek
  • 2-3 carrots
  • 2 tablespoons butter or 2-3 tablespoons oil
  • Possibly 1 teaspoon curry (optional)
  • 8 dl fish power or water and apple juice (not added sugar)
  • 1 ½ – 2 dl whipped cream, possibly Fry for milk-free
  • Salt, pepper and 1-2 tablespoons lemon juice
  • Finely chopped chives or dill

This is what you do:

If necessary, smooth the soup with cornstarch stirred into a little water to a suitable consistency.

Clean and divide vegetables into small cubes or thin strips. Finely chop the onion. Put butter or oil in a saucepan. Add potatoes and vegetables and sprinkle with curry if necessary. Let simmer on a little over medium heat for 3-4 minutes, stirring so that they are not fried. Add fish stock (or whatever you choose to use), bring to a boil and simmer until the vegetables are slightly tender. Add the fish cubes and cream. Bring to the boil and simmer for 3-4 minutes, without stirring. If necessary, shake the pot a little so that the fish does not stick to the pot. Do you think the soup will be too thick with a little fish power or water with possibly a little apple juice.

Season with salt, pepper and 1-2 tablespoons of lemon juice, possibly finely chopped chives or dill for garnish. Serve with bread / focaccia and possibly herb butter.

Focaccia – what you need:

  • 1 liter of wheat flour, slightly coarser, replace if necessary 1 dl of the wheat flour with coarse whole wheat
  • 1 teaspoon salt
  • 1 teaspoon sugar or honey (can be omitted)
  • 3 teaspoons dry yeast or a small piece of fresh yeast, crumble in the dry
  • 5 dl water, lukewarm
  • 1-2 tablespoons olive oil
  • Possibly flaxseed salt for sprinkling

This is what you do:

Stir together the dry. Fresh yeast crumbles into the flour. Add lukewarm water and stir everything well until the dough is smooth and a little sticky. Stir in oil so that it spreads around the dough. Cover and set to rise for 50-60 minutes. If you use cold water, let the dough rise for 6-8 hours.

Cover a small frying pan / baking dish with parchment paper. You can also use a pan / dish with a release liner lubricated with a little oil in the bottom. Put some oil on your hands and spread the dough outwards in the mold. Cover with cloth / plastic foil and let the dough rise for 30-40 minutes.

Preheat the oven to 225 degrees. Make deep pits with your fingers in the raised bread. Drizzle well with olive oil and sprinkle with flaxseed salt and any herbs. Bake on the middle rack for 20-25 minutes until the bread is golden and the surface is crispy. Cool slightly on a wire rack before serving.

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