in Soup Recipes

Fish soup not just for summer

updated

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Ingredients for 4 servings:

  • 300 g fish fillet(s), firm to the bite, e.g. wolffish
  • 100 g crab meat
  • Cherry tomatoes
  • mushrooms
  • spring onion(s)
  • 2 eggs, hard-boiled
  • Butter, for frying
  • Salt and pepper, black, from the mill
  • 400 ml fish stock
  • cream
  • Parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash, dry, and cut the fish fillet into pieces. Briefly fry in melted butter. Add the crab/crabmeat, deglaze with fish stock, and add the same amount of water. Add the sliced ​​mushrooms and spring onions. Finish with a generous splash of cream. Season with salt and freshly ground black pepper. Just before boiling, add the halved cherry tomatoes and sliced ​​eggs and remove from heat. Let stand for 10 minutes, divide among plates/bowls, and sprinkle with freshly chopped parsley. Serve not too hot, with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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