John Myers
Creamy Fish Soup
The perfect creamy fish soup recipe with a picture and simple step-by-step instructions.
- 600 g Hake (or other fish)
- 200 g Shrimp
- 100 g Louisiana crab meat
- 50 ml Extra virgin olive oil
- 1 piece Onion
- 2 piece Garlic cloves
- 2 Rods Leek
- 150 g Carrots
- 250 g Hokkaido pumpkin
- 500 g Potatoes
- 4 Pinches Coarse sea salt
- 2 Pinches Tellicherry pepper
- 1 branch Coriander, parsley or mint leaves, just as you like
- 2,5 liter Water
- Bring the fish, crab meat and shrimp (preferably with the shell, for the taste) to the boil in well-salted water. Let simmer for about 10 minutes. Strain the fish, prawns and crab meat, collecting the fish stock and reserving both. Pluck the hake into larger pieces and peel the prawns.
- In a large saucepan, sauté the chopped onion and garlic in the olive oil until golden. Then add the chopped leek and sweat briefly. Add roughly diced potatoes, pumpkin and carrots and fry briefly and then season.
- Deglaze with the fish stock, add part of the fish (approx. 100g, the rest will still be reserved) and simmer for about 35 minutes. Then everything is finely pureed. Now add herb leaves to your taste, the hake, crab meat and prawns in the pureed soup, season again with salt and pepper.
- Then it can be served. To top it off, add fresh bread and you can enjoy it.
- Bon appetit !!! Bom apetite !!!
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