Enjoy a comforting and nutritious fish soup packed with fresh vegetables and tender white fish. This easy-to-make dish is perfect for any time you’re craving a warm, wholesome meal.
Step 1: Prepare the Base
Heat 1 tablespoon of neutral-flavored oil in a large saucepan over medium heat. Add 1 finely chopped onion and cook for 5-7 minutes until softened. Stir in 1 crushed garlic clove, 250g of cubed potatoes, 250g of cubed carrots, 1 cubed pepper (any color), 200g of finely sliced leeks, and 1 tablespoon of tomato purée. Cook for 3-5 minutes more. Pour in 1¼ liters of vegetable stock and add 1 bay leaf. Cover and simmer for 15 minutes until the vegetables are almost tender.
Step 2: Add the Fish
Finely chop most of 10g of dill, reserving some for garnish. Cut 4 skinless white fish fillets (about 400g) into bite-sized pieces. Season with salt, pepper, and a little lemon juice. Add the fish, a pinch of lemon zest, and chopped dill to the soup. Simmer gently for 5-7 minutes until the fish is cooked through. Remove the bay leaf and adjust seasoning with more lemon juice or zest if needed. Garnish with reserved dill and serve.
Ingredients:
- 1 tbsp neutral-flavored oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 250g potato, peeled and cubed
- 250g carrot, cubed
- 1 pepper (any color), cubed
- 200g leek, sliced
- 1 tbsp tomato purée
- 1¼ liters vegetable stock
- 1 bay leaf
- 10g dill
- 4 skinless white fish fillets (about 400g)
- 1 lemon, zested and juiced
Enjoy this simple yet flavorful fish soup!