7 best fish soups! What will be your favorite?

Soups are grunt!

And we have 7 different fish soup recipes for you today.

Would you like a traditional Christmas one with carp or would you rather have something “spicier”?

With us, everyone can choose!

Christmas fish soup with carp

An excellent option for those who don’t want carp only as a main course during Christmas dinner!

INGREDIENTS

• 2 carp
• salt
• 1 onion
• 1/4 kg of root vegetables (carrots, celery, parsley)
• 1 clove of garlic
• 3 balls of pepper
• Bay leaf

METHOD

• For the Christmas carp fish soup, we will first prepare the broth.
• We need 2 carp heads for 1.5 to 2 liters of soup, and add carp tails and fins to them.
• Clean the carp heads, remove the gills, because they are sometimes bitter and could spoil the taste of the soup.
• Remove the eyes from the head and cut them lengthwise into two halves.
• Wash and put in cold salted water.
• We can also add milk or roe, but we prefer to cook them separately if they are to be used further.
• Add root vegetables, 1 onion, about 3 peppercorns and 1 bay leaf to the broth.
• Bring everything to a boil and cook until the meat can be easily separated from the bones.
• Remove the heads, remove the large bones and push the meat through a colander.
• We strain the soup and can serve it with parsley or freshen up with fresh pork, it goes well with the taste of carp meat.

French traditional bouillabaisse

Try this simple recipe for bouillabaisse, thanks to which you can easily prepare it at home. This fish soup is full of fresh seafood and a tasty broth. It works great as a weekday dinner, but also as a festive appetizer!

INGREDIENTS

• 4 tablespoons of olive oil
• 1 cup chopped onion
• 1 fennel bulb, trimmed and chopped
• ¾ cup diced celery stalks
• ½ cup chopped carrots
• 4 cloves of garlic, pressed
• 1 cup diced red potatoes
• 2 and ½ cups chopped fresh tomatoes, peeled
• 1 bay leaf
• ½ teaspoon of saffron threads
• 3 sprigs of thyme
• 4 cups fish stock or seafood stock
• 600g boneless fish (e.g. cod, halibut, red grouper or sea bass), cut into 5cm pieces
• 2 – 3 small lobster tails (about 110g each), halved
• 15 shrimp
• 340 g clams
• 250 g of mussels
• 6 scallops

METHOD

• Heat the oil in a large saucepan over medium-high heat.
• Sauté the onion, celeriac, carrot, potato and fennel for 8 minutes.
• Add garlic, chopped tomatoes, bay leaf, thyme and saffron.
• Cook and stir for another 8 minutes.
• Pour in the broth and bring to a gentle boil until the soup thickens a little and the potatoes are almost soft.
• Add the fish, reduce the heat and cook for 2 minutes.
• Add shellfish, cook gently, uncovered, for about 5 minutes or longer, until cooked through.
• Season with salt and black pepper if necessary.
• Enjoy your meal!

Cod fish soup

You can indulge in fish soup even if you don’t like carp. For example, try the following codfish and root vegetables with croutons!

INGREDIENTS

• 400 – 500 g of cod fillet
• carrot, parsley, a piece of celery
• onion
• sprig of parsley
• 1 clove of garlic
• butter
• salt, pepper, can be nutmeg
• croutons

METHOD

• Clean the vegetables and chop them finely.
• First, lightly fry it in butter, as we are used to with classic vegetable soup.
• Then add the fillet (make sure there are no bones in it), cover with water and season to taste.
• We rub the garlic and add it to the soup.
• Bring the soup to a boil and cook until the meat and vegetables are soft.
• Garnish with parsley and croutons when serving.

Salmon soup with vegetables

This easy salmon soup requires only simple ingredients and is ready in just over 20 minutes! Delicate, almost creamy pieces of salmon in an excellent broth with potatoes, carrots, fresh dill and a little lemon juice will create an absolutely luxurious explosion of flavors in your mouth.

INGREDIENTS

• extra virgin olive oil
• 4 spring onions, chopped
• ½ green pepper, chopped
• 4 cloves of garlic, chopped
• 30 g of fresh dill, chopped
• 5 cups of chicken stock
• 500 g potatoes, cut into thin rounds (it is best to use a mandoline)
• 1 carrot, thinly sliced ​​(use a mandoline)
• 1 teaspoon of dried oregano
• ¾ teaspoon ground coriander
• ½ teaspoon of ground cumin
• salt and black pepper
• 500 g salmon fillet, skinless, cut into large pieces
• zest and juice of 1 lemon

METHOD

• Heat 2 tablespoons of extra virgin olive oil in a large pot.
• Add the spring onion, pepper and garlic and sauté over medium heat, stirring frequently, until fragrant (about 3 minutes).
• Add half of the fresh dill and stir for another 30 seconds.
• Now add the broth, potatoes and carrots.
• Add spices and season with salt and black pepper.
• Bring to a boil, then reduce the heat to medium and cook for 5 to 6 minutes, or until the potatoes and carrots are tender.
• Salt the salmon and gently add it to the pot of boiling soup.
• Reduce the heat and cook until the salmon is done, about 3 to 5 minutes.
• Stir in the lemon zest and juice and the remaining dill.
• Ladle the soup into serving bowls.
• Served with your favorite crusty bread.

Creamy fish soup

The most common variation of Christmas fish soup is probably white or creamy fish soup. It is beautifully dense and hearty and will warm you up perfectly!

INGREDIENTS

• meat and trimmings from 1 carp
• carrot, parsley, a piece of celery
• onion
• butter
• bay leaf, allspice
• salt, pepper, nutmeg
• cooking cream
• 2 tablespoons plain flour

METHOD

• We clean the meat and off-cuts and let them cook together with half of the roughly chopped vegetables in about 1.5 – 2 liters of water, depending on how thick we want the soup.
• We cook for about 20 minutes.
• Cut the other half of the vegetables into small pieces and fry them in butter.
• At the end, sprinkle with flour.
• Remove the trimmings from the broth and leave only the meat.
• Combine the broth and the fried vegetables and continue to cook together with the other spices for another 20 minutes.
• Add cream.
• Salt and pepper to taste.
• When serving, we can decorate with chives or parsley.

Fish fillet soup

Fish fillets are the cheapest type of fish you can buy. And you can make a luxurious soup from it too! Enjoy the classic or creamy version. It’s up to you!

INGREDIENTS

• 500 g fillet
• carrot, parsley
• onion
• celery stick
• 1.5 – 2 liters of vegetable broth (if we don’t have it, we can use a bouillon cube)
• allspice, bay leaf
• salt pepper
• semolina for thickening

METHOD

• Clean the vegetables and chop them finely.
• Cut the fillet into smaller pieces.
• We start frying it in a larger pot in butter and as soon as it starts to turn golden, we add about two spoons of semolina.
• Add the fish fillet and cover with broth, or water, to which we add the broth.
• Can be combined for a really strong taste.
• Add spices, salt and pepper.
• We cook for about 15 – 20 minutes.
• When serving, you can sprinkle with celery, and those who like can also add croutons.
• If you want the soup to be more creamy, you can use flour instead of semolina to thicken and add cream to the soup towards the end of cooking.

Norwegian fish soup

Try this traditional Norwegian fish soup on a cold autumn day. It will warm you up nicely!

INGREDIENTS

• 200 cod fillets
• 2 carrots
• 1 parsley
• 1 tablespoon of butter
• 2 tablespoons plain flour
• 1 liter of fish stock
• 0.5 lemon
• 2 bells
• 1 dl whipping cream
• salt
• chives, fresh
• 1 slice of celery
• 0.5 teaspoon curry
• 0.25 tsp cayenne pepper

METHOD

• Cut the fish into cubes, then cut half of the carrot, celery and parsley into cubes.
• Cut the remaining carrot into slices.
• Melt the butter, mix in the flour and add the fish stock.
• Stir the soup until smooth.
• Add the diced vegetables and let it cook for about 15 minutes.
• Remove the vegetables from the soup.
• Mix the lemon juice with the curry, cayenne pepper, egg yolk and cream and add to the soup.
• Add the fish, carrot slices and let the soup simmer until the fish is cooked, about 5 minutes.
• Season with salt.
• Sprinkle the soup with chives and serve with bread.

And how did you like our recipes today? Write to us in the comments!