Fish Potato Soup

5 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 234 kcal


  • 1,5 liter Bone broth own production
  • 50 g Smoked bacon streaked diced
  • 2 piece Spring onions fresh
  • 4 large Freshly peeled potatoes
  • 2 disc Pollack fillet
  • 1 piece Chili pepper finely chopped
  • Herbal mix for fish, dried to taste
  • 1 bunch Chopped parsley until smooth
  • 1 tablespoon Lovage freshly cut or dried
  • 1 piece Garlic clove chopped
  • Salt to taste
  • Black pepper from the mill to taste
  • 1 tablespoon Virgin olive oil


  • Leave out the streaky bacon in a coated pan without fat. Heat the broth in a saucepan. Add the bacon, diced potatoes and lovage. Add a little salt and pepper. Let simmer for 20 minutes. Then puree the potatoes in the broth.
  • In the meantime, dice the fish. Mix with a little herbal mixture. Heat the oil in a pan. Fry the fish in it. Then add chopped spring onions, chopped chilli and garlic. Swing everything together again briefly.
  • Now add to the soup, mix and let steep for 10 minutes on the lowest level. Stirring occasionally. Finally, sprinkle with chopped parsley and season well again. Good Appetite.


Serving: 100gCalories: 234kcalCarbohydrates: 1.9gProtein: 1.1gFat: 25.1g
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Written by John Myers

Professional Chef with 25 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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