Creamy fish soup (chowder)
Ramona's Cuisine
Ramona's Cuisine

Creamy fish soup (chowder)

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Ingredients

  • 4 salmon filets medium sized (aprox. 100-120 g each)
  • 1.5 l fish stock (or vegetable stock)
  • 1 medium parsnip
  • 1 medium carrot
  • 2 celery stalks
  • 1 large onion
  • 1 red pepper
  • 1/2 courgette
  • 3-4 potatoes
  • 12 cherry tomatoes
  • 2 cloves garlic (finely chopped)
  • 1 tsp salt
  • 1/3 tsp turmeric powder
  • 1/4 tsp pepper (freshy ground)
  • 1/2 lemon juice (to garnish)
  • 4-5 sprigs dill (for garnishing)
  • 4 tbsp creme fraiche (or creamy yogurt) to serve
  • 100 g rice optional

Instructions

    1. Wash, peel and chop/cut all vegetables. I usually cut it all in nice little cubes. Keep the potatoes and the tomatoes aside but the rest of the veggies you could just chop and mix together as they are getting chopped - they will all go in together at once.
    2. Place a pot over medium heat. Add the stock with all the finely or roughly chopped vegetables (onion, carrot, parsnip, courgette, red pepper and celery). Add some salt and tiny pepper (one grind or two). How you cut/chop the vegetables, again, it really depends on how you like them in your spoon later when serving the soup. Cook, covered for 10-12 min from boiling point.
    3. When the 10-12 min of boiling has finished, add the fish fillets, the cherry tomatoes (cut into halves) the potatoes (cut into approx 1cm) or the rice if you decide to put in rice instead of potatoes. Add the turmeric powder too. Cook for a further 15 min.
    4. When finished cooking, add the finely chopped garlic and turn the heat off. Cover and allow to rest for a few minutes.
    5. Just before serving (while still pipping hot) add the creme fraiche and the dill. Taste for salt and add some more if you feel it is needed. Crush some more pepper if you wish.
    6. When serving add some lemon/lime juice and some chilli if you wish to spice it up a little. Go for it! Deliciosso!!

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