How ready are you for this fish soup? This soup needs no introduction. The more I say about it, the more it'll spoil it, so I will leave it to you to make the comments.
All I can say it’s that it is Quick n' yummy!!
How to make this yummy fish soup?
Using fish stock for this soup would be best and this is pretty easy to make at home. Simply gather some fish heads and tails as well as bones from when you clean or sort your fish out by filleting it, place all (around 1kg altogether) in a pot with 1.2 l water, some salt (not much) and boil for 30 min. Separate the liquid of the fish bones (a pile of bones at this point) with the help of a sieve. All done and ready to use straight away or freeze if needed later. Do not keep for longer than 1 month in the freezer.
This soup is super delicious and packed with good vitamins, nutrients as well as Omega 3 fatty acids. Oh, the taste...... I can’t express it.
Oh, and if you like soups, here are some more recipes you will enjoy:
You could use other types of fish but I prefer salmon because it has a nice colour, a really nice taste and texture containing its own Omega 3 fatty acids.
If you wish to use a white fish that is not so oily, you may want to add some olive oil. For the salmon, I feel there is no need to add any extra oil at all. It will only spoil the dish by making it too oily.
Also if you did have a fish head to add it to the cooking, you may want to remove this gently when soup finished cooking, or just before serving it. Alternatively, boil the head separately and add the stock to the soup
I can just eat soups all day every day, they are so good, no matter what the season is, a good soup is a good soup, I am sure you do agree with me on this.
I think we should just get cooking this wonderful soup
Organic veg & salmon soup
- chopping board
- wooden spoon
- 1.2 litres water (40.58 floz) or 800ml fish stock* (the rest water)
- 600 g salmon (21.16 oz) cut into fillets
- 1 large onion (organic)
- 1/4 medium leek (organic)
- 1/4 large swede (organic)
- 1 small parsnip (organic)
- 4 medium mushrooms (organic)
- 2 small carrot (organic)
- 3 sticks celery (organic)
- 1 medium red pepper pointed, (organic)
- 120 g peas (4.23 oz) fresh or frozen (organic)
- 5 stems asparagus
- 1 handful cauliflower (organic)
- 1 handful Romanesco cauliflower made into florets
- 4 spoonful rice (optional) or 2 medium potatoes
- 1 tablespoon tomato paste (organic)
- 200 g tomato juice (6.76 floz) (organic)
- 1 teaspoon himalayan salt
- 1 teaspoon chilies (red or green) (optional)
- 1/3 teaspoon black pepper freshly ground
- Place a pot with the water on medium heat.
- Wash all veggies and begin by chopping the onion, leek, parsnip, swede, celery, carrot, potatoes and red pepper. If you decide to put the rice instead of potato wash it thoroughly and cook separately according to pack instructions. Put all chopped veggies in the fish stock +water and allow to cook for 10-15 minutes covered.
- Add the tomato juice, the tomato paste and the salt in and allow it to cook for a further 10 min then, add the fish and cook for 5 min.
- Add the cauliflower, the Romanesco cauliflower all made into small florets and the peas and the asparagus all at the end along with the fish fillets and continue to cook for another 10-12 minutes. Take it off the heat. Grind some good old black pepper, cover and let it rest for a short while.
- When serving, add some fresh chillies or grind some more pepper in. You can also try and squeeze some lemon juice in if you want your soup to be a little more sour.