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–+ servings
fish vegetable soup with pollock in a bowl
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4.72 from 7 votes

Fish Vegetable Soup

A mild and delicious fish soup with vegetables and pollock fillets, the whole family will love it! Ready in about half an hour.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: German
Servings: 4
Calories: 439kcal
Author: Adina

Ingredients

  • 2 garlic cloves
  • 1 onion
  • 2 oz lean bacon See note 1
  • 1 tablespoon olive oil
  • 2 carrots
  • 2 medium potatoes or 1 larger
  • 1 red bell pepper
  • 1 thin leek
  • 4 cups vegetable stock
  • ¾ cup heavy cream
  • ½ cup milk
  • 10 oz pollack filet See note 2
  • 1 tablespoon chopped parsley
  • ¼ teaspoon fine sea salt or Kosher, more to taste
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice to taste
US - EU

Instructions

  • Thaw the fish fillets, if necessary.
  • Chop the carrots, potatoes, and bell pepper into small pieces. Cut the leek into thin rings. Set aside in a bowl. Chop the onion and bacon (if not already cubed) very finely.
  • Saute: Heat the olive oil and cook the onions and bacon until the onions are translucent, about 3 minutes. Add the finely chopped garlic and cook for 1 more minute, stirring often. Add the chopped vegetables to the pot and cook for about 3-4 minutes, stirring a few times in between.
  • Simmer: Add the vegetable stock, bring everything to a boil, and cook until the vegetables are soft, about 10 minutes.
  • Chop: In the meantime cut the fish filets into bite-sized pieces.
  • When the vegetables are soft, add the fish, heavy cream, milk, salt, and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it. It is preferable to undercook the fish; it will continue cooking during the few minutes you will need to bring the soup to the table.
  • Adjust the taste with some freshly squeezed lemon juice, salt, and pepper, sprinkle with parsley and serve immediately with baguette, dinner rolls, or crusty bread.

Notes

  1. I use lean bacon that is already cut into tiny cubes. If you only have a piece of bacon, chop it finely.
  2. You can use other white fish fillets, like pollack, cod, halibut, sea bass. Salmon works fine as well.

Nutrition

Serving: 1/4 of the soup | Calories: 439kcal | Carbohydrates: 33g | Protein: 27g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1298mg | Fiber: 4g | Sugar: 8g