CREAMY FISH SOUP
Servings
8
persons
Servings
8
persons
Ingredients
3
tbs
oil or butter
4
cloves
garlic
chopped
2
stalks celery
chopped
1
small onion
chopped
1
small leek
sliced
salt & freshly ground pepper
to taste
4
cups
fish stock
2
cups
heavy cream
2
medium carrots
peeled & julienned
1
small celeriac
peeled & julienned
1
medium parsnip
peeled & julienned
300
grams
soup fish balls
300
grams
shrimp
peeled with no heads
300
grams
boneless
skinless cod fillet, cut into 1″ pieces
300
grams
boneless
skinless salmon fillet, cut into 1″ pieces
parsley or dill for garnish
Instructions
Heat oil or butter in a casserole over medium heat.
Sauté garlic, onions, celery, leeks and season to taste with salt and pepper.
Add in the carrots, celeriac, parsnip, fish balls, shrimp, cod & salmon.
Stir gently and continue to cook for about 5 minutes or until the fish are just cooked.
If the soup base is too thin, you may add a bit of more cream or thicken it with a cornstarch mixture.
Make sure not too overcooked both your vegetables & fish.
Garnish with chopped parsley or dill. Serve with lemon wedge, slices of bread and a good churned butter.