This years spring is here and its the perfect time for a bowl of creamy fish soup. We are expecting some colder days ahead, but have been able to enjoy the March sun, the warmth and the singing birds for several days now. The weather basically forces you outside to spring clean your garden, cut your apple trees and select a spot for the growing seed potatoes.
If you want to get something warm for dinner after a day of hard work outside, this soup is a go-to. The wholesome and rich fish soup is easy to make and takes about 30 – 40 minutes to prepare. We have thickened the sauce with flour, but potatoes could be an even tastier alternative. Try and see!
Frying the vegetablesIngredients
- 1 Leek
- 1 Fennel
- 300g Carrots
- 2 Cloves garlic
- 1 Thumb sized piece of ginger
- a little bit of red curry paste
- 2 Tablespoons flour
- 1l Fish stock
- 1 Can coconut milk
- 500g Fish (I use frozen fish filets)
- 1 Pack of cilantro
- 1 Lemon
- Olive oil / Salt / Pepper
Instructions
- Chop the garlic and ginger in little cubes. After cleaning the vegetables cut them in pieces. I used a rasp for the carrots as it was faster for me.
- Fry the vegetables in a pot with a little olive oil and add some curry paste to it after 3-5 minutes. When the veggies soften up add the flour, fish stock, coconut milk and the frozen fish to the pot. Let everything cook for some minutes, so the fish gets soft and cook through.
- Season according to your taste with salt and pepper as well as the cilantro and lemon. Best served with some whole bread and butter.
If you liked my creamy fish soup, don’t forget to check out my other soup recipes on the soup page or other food ideas here!
