This creamy fish soup or chowder if you wish is a dish that I ate a lot as a child with the only difference that my mum wasn’t cooking salmon but fish that was available at the time occasionally from the Black Sea and the Danube Delta, beautiful fish like sea bass or even sturgeon family (very posh, I know) ?.
She always adds rice to any fish soup instead of potatoes or pasta which makes it really yummy so potato can be alternated with pasta or rice.
I will have to say that I did eat well as a kid, my parents always made sure me and my twin bro did, but isn’t this is one important aspect of what good parenting, is? ??
This could also be called a chowder although it does not have the cream and milk base so I will call it a fish soup, since it is simple and the cream gets added to it.
It is in fact the name that I know and grew up with (in my language there is no name for the chowder dish, but feel totally free to call it a chowder if you wish, I promise to not get upset).?
Fish soup is not often one’s ‘cup of tea’, but you will only have to give this one a try… It can and will become one of your favorite fish soup that you’ll be willing to make again and again and I definitely should be making this more often myself. ?
Every so often ( about couple of times a week) I miss fish, so I get the urge to prepare a quick fish dish and the solution sometimes comes by preparing this delicious soup that oozes with flavours, healthiness, creaminess and pure goodness. Yumm! ??
I usually do use salmon for my soups but it is not always the case. You can definitely use any fish you like and are comfortable with using. Although salmon is an oily fish, I would not recommend using any super, super oily fish. It is very nice to actually mix several types of fish- it will end up being a totally and utterly delicious delicacy.
Why do I usually use salmon? … well, because… one, I love salmon and secondly it is the texture of the fish that really does it for me- it holds together quite well. It is a lot firmer than other types of fish when it gets cooked to perfection – not when over cooked surely. All depending on the fish type and size, the cooking times will change slightly, but only just slightly. Another very good reason I do go for salmon it’s because it is pretty easy to get the bones out. I use a tweezer and it is super easy.
Whatever fish you choose to use, make sure there are no bones and perhaps using some fillets will make your like a lot easier.
I really feel the real need to say something about stock.
Many of us buy a ready made from grocery store or add stock cubes. Not quite sure why, but I guess most likely this happens because we can’t really be bothered making our own. This is obviously convenient and okay sometimes to cut corners but seriously think of changing this whenever possible and give it a go making your own stock at home. It is dead easy and can be made in advance, refrigerated or even frozen. It really is worth a try. Promise you will!!??
You may also like this tomato base fish soup that is also delicious if you do not fancy the cream so much.
Okay, let’s just get cooking now and here’s the recipe…???
Creamy fish soup (chowder)
- 4 salmon filets medium sized (aprox. 100-120 g each)
- 1.5 l fish stock (or vegetable stock)
- 1 medium parsnip
- 1 medium carrot
- 2 celery stalks
- 1 large onion
- 1 red pepper
- 1/2 courgette
- 3-4 potatoes
- 12 cherry tomatoes
- 2 cloves garlic (finely chopped)
- 1 tsp salt
- 1/3 tsp turmeric powder
- 1/4 tsp pepper (freshy ground)
- 1/2 lemon juice (to garnish)
- 4-5 sprigs dill (for garnishing)
- 4 tbsp creme fraiche (or creamy yogurt) to serve
- 100 g rice optional
- Wash, peel and chop/cut all vegetables. I usually cut it all in nice little cubes. Keep the potatoes and the tomatoes aside but the rest of the veggies you could just chop and mix together as they are getting chopped - they will all go in together at once.
- Place a pot over medium heat. Add the stock with all the finely or roughly chopped vegetables (onion, carrot, parsnip, courgette, red pepper and celery). Add some salt and tiny pepper (one grind or two). How you cut/chop the vegetables, again, it really depends on how you like them in your spoon later when serving the soup. Cook, covered for 10-12 min from boiling point.
- When the 10-12 min of boiling has finished, add the fish fillets, the cherry tomatoes (cut into halves) the potatoes (cut into approx 1cm) or the rice if you decide to put in rice instead of potatoes. Add the turmeric powder too. Cook for a further 15 min.
- When finished cooking, add the finely chopped garlic and turn the heat off. Cover and allow to rest for a few minutes.
- Just before serving (while still pipping hot) add the creme fraiche and the dill. Taste for salt and add some more if you feel it is needed. Crush some more pepper if you wish.
- When serving add some lemon/lime juice and some chilli if you wish to spice it up a little. Go for it! Deliciosso!!
Crème fraîche or yogurt are the best to use (rather than double creme or something similar) since the soup will be naturally sweet (because of the vegetables used), so crème fraîche will give it that small sour 'kick'. Please don't use low-fat yogurts as everything will turn into a curdled disaster.
If you want to keep it dairy free, you can simply use coconut milk; if you want to make it more exotic, use some Key lime instead of lemon. If you wish to replace te creme fraiche with coconut milk, you will need to cook this so please make sure you add this when putting in the fish.
Fish stock would be fabulous if home-made, but vegetable stock is fine too.
This is quite important if using salmon, please do remember to remove all the fish fat trimmings (especially the edge on the belly side by the cut) as the soup will become way too oily. No bad oils, I know and I totally agree, but not a pleasant dish to enjoy if there is excess of oil in it.
Enjoy it - it is purely delish!!