How To Make Fish Soup
This flavorful fish soup recipe brings together the delicate taste of white fish with succulent prawns and mussels, all simmered together with aromatic herbs and spices. The rich fish stock forms the base of this dish, infused with the savory essence of shallots, fennel, and saffron. The soup is further enriched with waxy potatoes, creating a hearty and satisfying meal that is perfect for a cozy dinner. Finish with a sprinkle of fresh parsley and a drizzle of olive oil for a touch of brightness and enjoy this comforting seafood soup on a cold evening.
— Constant Cookbook
Ingredients
- 3 x whole white fish
- large handful prawns
- large handful mussels
- 400g/14oz waxy potatoes
- 1 tbsp chopped flatleaf parsley
- drizzle of olive oil
- 30ml/2 tbsp olive oil
- trimmings, including head and bones, from fishfish
- 1 shallot
- 1 small bulb fennel
- 3 ripe tomatoes
- 3 garlic
- 1 large sprig thyme
- 2 bay leaves
- 2 pinches saffron
- 1-2 star anise
- 2 litres/3½ pints boiling water
- salt and freshly ground black pepper
Instructions
- Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later.
- To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil.
- Add the fish trimmings and fry for 5â10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate.
- Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened.
- Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes.
- Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan â taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper.
- For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6â8 minutes, or until the potatoes are nearly cooked.
- Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells.
- Add the prawns, mussels and white fish to the saucepan and simmer for 2â3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper.
- To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 4
Comments
No comments found.