A good fish soup is an excellent starter or together with fresh baked bread and butter a gorgeous main course. A good fish soup can be prepared with almost all kind of fish.
Some fish give a more tasteful stock than others. The broth can be clear or creamy – whatever you prefer.
Do not forget the vegetables which will give this soup a nice colour and taste.
1l fish stock
1 big carrot
1 medium onion
6 tbsp brown rice
8 seedless olives
juice from one lemon
350 gr white fish (codfish, haddock or coalfish)
2-3 tbsp chopped parsley
Carefully wash all vegetables, chop the carrot and slice the onion. Drizzel the diced fish with the lemon juice and season with salt and pepper. Lightly braise the onion. Meanwhile bring the fish stock to the boil over a high heat and add the rice, carrot and the celery. Reduce the heat and cook for over 15 min. Now add the fish, the lemon juice and the olives and let brew for 5 minutes. Garnish with parsley and season if required.
kg fish trimmings (fish heads and bones, rinsed - white fleshed fish, gills removed.
2 tsp salt
1 tsp white pepper
1 bay leaf
1 bunch of parsley
2 l water
Carefully rinse the fish bones and remove any blood, otherwise the broth will taste somehow bitter. Place all the ingredients for the stock in a large pot or soucepan. Bring to the boil over a high heat – uncovered – and cook for about 30 minutes. Skim from time to time. If needed, you can also use vegetable broth instead.