Cream of Fish Soup
Dive into the rich, comforting flavors of Cream of Fish Soup, a hearty recipe that's perfect for cozy evenings or elegant dinner gatherings. Packed with tender bites of white fish fillets like cod, haddock, or tilapia, this creamy soup is elevated with a medley of fresh vegetables—onions, carrots, celery, and garlic—balanced by the earthy aroma of thyme and bay leaf. A velvety base, created with fish stock, a buttery roux, and heavy cream, wraps every spoonful in indulgent decadence. Topped with a sprinkle of fresh parsley and best served with crusty bread, this dish is easy to prepare yet brimming with gourmet appeal. Ideal for seafood lovers, Cream of Fish Soup is a satisfying blend of comfort food and culinary finesse, ready in just an hour!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, haddock, or tilapia)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 2 medium carrots (peeled and diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 3 tablespoons all-purpose flour
- 1 liter fish stock
- 250 milliliters heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme
- 2 medium potatoes (peeled and cubed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Cut the fish fillets into bite-sized chunks and set aside.
In a large pot, heat olive oil and butter over medium heat.
Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened but not browned, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Slowly pour in the fish stock while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add the cubed potatoes, bay leaf, and thyme. Simmer for 15-20 minutes or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste.
Gently add the fish chunks to the soup. Simmer for 5-7 minutes or until the fish is cooked through and flakes easily with a fork.
Remove the bay leaf and discard. Adjust seasoning if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm with crusty bread.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.0 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 25.1 mcg | 126% | |
| Calcium | 300 mg | 23% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3192 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
