Fish Soup with Vegetables

4.75 from 8 votes

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

Cook Time25

Total Time45

Course: Soup

Cuisine: German

Servings: servings

Calories: 439kcal

Author: Adina

Ingredients

2 garlic cloves
1 onion
2 oz lean bacon 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 Note 2
¾ cup heavy cream
½ cup milk
10 oz pollack filet Note 3
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

Preparations: 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. Mince the garlic and set it aside. Chop the onion and bacon (if not already cubed) very finely, set them aside separately.
10 oz pollack filet/ 300 g + 2 carrots + 2 medium potatoes + 1 red bell pepper + 1 thin leek + 2 garlic cloves + 1 onion + 2 oz lean bacon/ 55 g
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.
1 tablespoon olive oil
Simmer: Add the vegetable stock, bring everything to a boil, and cook until the vegetables are soft, about 10 minutes.
4 cups vegetable stock/ 1 liter
Chop: In the meantime cut the fish filets into bite-sized pieces.
When the vegetables are soft, add the pollock, 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.
¾ cup heavy cream/ 175 g + ½ cup milk/ 125 ml + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
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.
1 tablespoon chopped parsley + 1 tablespoon fresh lemon juice

Notes

Bacon: I use lean bacon that is already cut into tiny cubes. If you have bacon slices, chop them.
Sub vegetable stock with fish stock, if available.
Fish choice: You can use other white fish fillets, like pollack, cod, halibut, sea bass. Salmon works fine as well.

Nutrition