Easy Fish Soup
A light fish soup made by first boiling the fish, then cooking onion, garlic, and ginger with butter, carrots, and flour. Fish stock and potatoes are then added, and the soup is finished with peas, lemon zest, and lemon juice and served hot.
A light hot soup with fish, potatoes, peas, carrots, and simple seasonings in a savory broth.
Like a light seafood soup.
Choose a mild fish if you want a gentle flavor. Cook the fish just until tender so it does not become dry.
Ingredients
- fish
- 1 cup potatoes, diced
- half a cup peas
- 4 carrots
- 1½ tablespoons flour
- 50 g or 3 tablespoons butter
- 1 medium onion onion
- 1 piece ginger
- 5 cloves garlic
- half a teaspoon fish spices or seven-spice blend
- whole black peppercorns
- 1 tablespoon salt
- lemon zest
- half a cup lemon juice
Instructions
- Boil the fish in a pot over high heat in cold water, adding only the salt at first.
- In another pot over the heat, melt the butter, then add the onion, garlic, and ginger and stir until softened.
- Add the carrots to the same pot and stir with the onion, garlic, and ginger.
- Add the flour to the pot in batches, stirring until the mixture thickens.
- Add the fish cooking broth to the pot, then add the potatoes and leave the soup to come to a boil.
- Add the peas to the soup pot at the final stage and leave to boil for several minutes.
- Lightly blend the soup with a hand blender or blender, as mentioned by the chef, if needed.
- Add a pinch of lemon zest to the soup in the serving pot or bowl.
- Serve the soup hot in a bowl.