Special occasion · Balanced meals
Creamy fish soup
Warming, full-flavoured and packed with fish
- Time
- 45 min
- Difficulty
- Intermediate
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Nothing beats homemade fish soup on a cold day. Ask about the day’s fish — combining two species adds depth of flavour.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Finely chop the onion, celery and carrots. Cut the fish into roughly 3 cm pieces and keep refrigerated.
- 2
Gently fry the vegetables in olive oil for 5 minutes.
- 3
Add the wine or extra stock. Simmer for 2 minutes.
- 4
Add the stock, tomatoes and bay leaf and simmer for about 15 minutes until the vegetables are tender.
- 5
Add the fish and gently cook for 6–10 minutes. Avoid a rolling boil and excessive stirring.
- 6
Stir in the cream, heat through and remove the bay leaf. Season and sprinkle with parsley.
Intermediate Manageable with care and a little patience.
From Schaap’s Vishandel
- 600 g mixed fish fillets, such as cod, plaice and salmon
From the supermarket
- 1 onion
- 2 celery stalks
- 2 carrots
- 400 g tinned chopped tomatoes
- 1 litre fish stock
- 200 ml double cream
- 100 ml dry white wine or extra stock
- 1 tbsp olive oil
- 1 bay leaf
- 2 tbsp finely chopped parsley
- Salt and pepper