Fish Soup
- Replies 6
Here at the Seniors Discount Club, we believe in ensuring our members always have access to the most scrumptious, comforting, and hearty recipes perfect for home cooking. Today, we present you with this delectable Fish Soup that could be the perfect addition to your weekly meal rotation!
Ingredients:
40g/3 tbsp unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
2 small carrots, halved, cut into 0.5cm slices
1/2 cup (125ml) dry white wine (optional)
1/4 cup (35g) plain flour (all-purpose)
3 cups (750 ml) milk (any fat %)
2 cups (500 ml) fish stock OR low-sodium chicken stock
1 large potato, cubed into small pieces
1 cup corn, frozen or canned (drained)
1/2 tsp salt, plus more to taste
Finely ground black pepper
600 g skinless white fish fillets, cut into 2cm
1 cup peas, frozen
Directions:
Melt butter in a large pot over medium heat to create a base for your soup.
Add garlic and onion, cooking for about 5 minutes until translucent. Add the carrots and stir, infusing the natural sweetness that will balance the flavours.
If you've chosen to include wine, turn the heat up to high, add it, and stir. Let it simmer rapidly until it's mostly evaporated (the small amount of alcohol will cook out, leaving that delightful hint of wine flavour).
Introduce the flour to create a thicker consistency. Stir for about 30 seconds — don't be alarmed when it becomes sludgy!
Gradually pour in the fish or chicken stock (depending on your preference) while stirring to dissolve the paste. Next, stir in the milk.
Add the potatoes, corn, salt, and pepper. Bring this mixture to a simmer and then gently lower the heat. This tantalising combination of ingredients will bring the soup to life!
Cook for about 8 minutes, while stirring occasionally, until the potatoes are almost cooked through.
Add the pieces of white fish and peas, letting them simmer for about 3 minutes or until the fish is cooked (it should flake easily).
Need a bit of tweaking? Adjust salt and pepper according to your taste. If the soup is too thick, add a splash of water or milk to reach the desired consistency.
Serve up this appetising Fish Soup in generous bowls, garnishing it with green onions and, if you like, a side of crusty bread for dunking and savouring every last drop. Enjoy!
There are also a couple of notes for this recipe:
1. Selecting the right stock is crucial for the soup's flavour. Fish stock is the ideal choice, as they perfectly complement the fish. However, low-sodium chicken stock can also work if you prefer a milder taste.
2. As for the fish fillets, opt for skinless white fish varieties like cod, haddock, or snapper. These types of fish pair splendidly with the soup’s rich and creamy broth.
We hope this scrumptious Fish Soup recipe lights up your kitchen and warms your hearts. Let us know how your culinary masterpiece turns out! Bon appétit, beloved Seniors Discount Club members!
Here’s the video of this recipe from RecipeTin Eats for added inspiration:
Source: YouTube/RecipeTin Eats
Here are other similar recipes you could also check out:
Ingredients:
40g/3 tbsp unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
2 small carrots, halved, cut into 0.5cm slices
1/2 cup (125ml) dry white wine (optional)
1/4 cup (35g) plain flour (all-purpose)
3 cups (750 ml) milk (any fat %)
2 cups (500 ml) fish stock OR low-sodium chicken stock
1 large potato, cubed into small pieces
1 cup corn, frozen or canned (drained)
1/2 tsp salt, plus more to taste
Finely ground black pepper
600 g skinless white fish fillets, cut into 2cm
1 cup peas, frozen
Directions:
Melt butter in a large pot over medium heat to create a base for your soup.
Add garlic and onion, cooking for about 5 minutes until translucent. Add the carrots and stir, infusing the natural sweetness that will balance the flavours.
If you've chosen to include wine, turn the heat up to high, add it, and stir. Let it simmer rapidly until it's mostly evaporated (the small amount of alcohol will cook out, leaving that delightful hint of wine flavour).
Introduce the flour to create a thicker consistency. Stir for about 30 seconds — don't be alarmed when it becomes sludgy!
Gradually pour in the fish or chicken stock (depending on your preference) while stirring to dissolve the paste. Next, stir in the milk.
Add the potatoes, corn, salt, and pepper. Bring this mixture to a simmer and then gently lower the heat. This tantalising combination of ingredients will bring the soup to life!
Cook for about 8 minutes, while stirring occasionally, until the potatoes are almost cooked through.
Add the pieces of white fish and peas, letting them simmer for about 3 minutes or until the fish is cooked (it should flake easily).
Need a bit of tweaking? Adjust salt and pepper according to your taste. If the soup is too thick, add a splash of water or milk to reach the desired consistency.
Serve up this appetising Fish Soup in generous bowls, garnishing it with green onions and, if you like, a side of crusty bread for dunking and savouring every last drop. Enjoy!
There are also a couple of notes for this recipe:
1. Selecting the right stock is crucial for the soup's flavour. Fish stock is the ideal choice, as they perfectly complement the fish. However, low-sodium chicken stock can also work if you prefer a milder taste.
2. As for the fish fillets, opt for skinless white fish varieties like cod, haddock, or snapper. These types of fish pair splendidly with the soup’s rich and creamy broth.
We hope this scrumptious Fish Soup recipe lights up your kitchen and warms your hearts. Let us know how your culinary masterpiece turns out! Bon appétit, beloved Seniors Discount Club members!
Here’s the video of this recipe from RecipeTin Eats for added inspiration:
Source: YouTube/RecipeTin Eats
Here are other similar recipes you could also check out:
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