A hearty fish soup

A hearty fish soup

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

In a fish soup like this one, it’s nice to use different kinds of fish: we often choose salmon and a firm white fish such as cod. And the fennel is a must, as it gives such a pleasant flavour to the soup.

Ingredients

Quantity Ingredient
500g raw prawns, unpeeled
15 mussels, (optional)
800g salmon and any firm white fish fillets
2 medium onions, chopped
3-4 garlic cloves, finely chopped
1 bulb fennel, trimmed and thinly sliced
1 large carrot, peeled and sliced
5 medium potatoes, peeled and diced
5 medium tomatoes, cored and cut into large pieces
2-3 tablespoons olive oil
1 tablespoon butter
20 saffron threads
1/2-1 tablespoon Roberto’s indispensable ají
or 1/4 teaspoon cayenne pepper
1-2 teaspoons dried thyme
2 sprigs fresh rosemary, chopped
250ml dry white wine
1.2 litres fish stock
200ml pure cream
1/2 lemon, juiced, or to taste
a good pinch sea salt
freshly ground black pepper
fresh flat-leaf parsley or thyme leaves

Method

  1. To prepare the seafood, peel the prawns and wash the mussels carefully, if using. Cut the fish into 3 cm cubes. Cover the seafood and set aside in the fridge. Peel and chop all the vegetables and set aside.
  2. In a large saucepan or casserole dish, gently sauté the onion and garlic in the olive oil and butter. Flavour with the saffron, ají or cayenne pepper, thyme and rosemary. Stir to combine, then add the fennel, carrot, potatoes and tomatoes. Pour in the wine and stock and cook for about 30 minutes. You can prepare the recipe up to this point ahead of time if you like.
  3. To finish, add the cream and bring the soup to the boil again. Season with lemon juice, salt and pepper. Add the fish and let simmer in the soup for 2-3 minutes. Carefully add the peeled prawns (do not allow to boil) and season to taste. Add the freshly cooked mussels, if using. Top with roughly chopped flat-leaf parsley or thyme leaves. Serve with bread, lemon wedges and ideally some extra ají, our chilli in oil.
  4. To prepare the mussels, first make sure they are alive by gently tapping the shells. If they close, the mussels can be used. If not, throw them away. Scrub the shells and pull out the hairy beards.
  5. In a large saucepan, sauté 1 chopped shallot in 2 tablespoons olive oil. Pour in 200 ml water and 200 ml white wine, and bring to the boil. Add the mussels and cover tightly. Cook over high heat for about 4 minutes, or until the mussels open (making sure to discard any closed mussels). Remove the mussels with a slotted spoon and serve them in the soup.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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