World best, simple Fish soup with vegetables! This soup is colorful, healthy and really tasty – with a delicate fish fillet, carrots, fennel and leek. In addition a dash of cream, a splash lemon and dill – the perfect fish soup is ready!
I always thought Make fish soup yourself Would be totally complex. But: this Simple fish soup with vegetables Is made uncomplicated and so tasty!
And best of all: she is my insider tip if it should go quickly – but still really do something. Perfect for cozy family evenings and chic enough for holidays or visit!
That’s why you will love the simple fish soup with vegetables:
- The Preparation is simple – This treat is on the table in just 30 minutes.
- You only need a few simple ones Ingredients from the supermarket.
- The recipe can be perfect Prepare and freeze. So it is ideal for visiting and public holidays!
- You can do that Choose the fish fillet flexibly (Cod, salmon or pikeperch).
- This fish stew Even children and people like that don’t really like fish.
Convinced? Then let’s take a brisk view of the list of ingredients …
Ingredients for the fish soup recipe
Fish
Of course, no fish soup without fish! I like to take codyou can find it as a TK version in every supermarket. But also pikeperch and salmon like the Lachs-cream gratin fit perfectly. Important: If your TK fish uses, it builds it completely beforehand.
Vegetables
Carrot,, Leek and fennel Make the fish stew colorful, healthy and really tasty. Tip: If you like, add a few diced potatoes – that makes the soup even more filling.
Lemon and dill
Lemon and dill give the soup a lot of taste. Mhhhhm!
A few basics
Also known as white wine, vegetable broth, cream, butter and sugar.
preparation
WhoopWhoop, now we are making the best fish soup recipe together. You can find quantities and complete instructions in the recipe card at the end of the article.
Step 1: Fry vegetables
First you fry carrots, leek and fennel in a large saucepan with butter – this is how the full aroma develops for your fish soup with vegetables.
Step 2: Cook the soup
Now you delete the vegetables with white wine. Then the cream and vegetable broth are allowed to simmer briefly.
Step 3: cook fish
Now comes the best step: put the fish in the hot soup and let it pull it in it for a few minutes. He becomes tender and remains juicy. Finally, season with lemon, dill and a pinch of sugar – done!
Which side dish fits fish soup?
Baguette, a fresh leaf salad or roasted potato slices make the simple fish soup a full dish.
Prepare & freeze fish soup
This fish soup recipe is ideal for preparing! Just cook the soup a few hours earlier or even the day before, let it cool down and then warm it gently before you put the fish in it. So everything remains nice and tender.
You can also freeze the fish stew. Important: Color only after thawing Add so that nothing coincides.
In the fridge, the soup keeps airtight sealed for 2–3 days.
For even more delicious fish recipes, I recommend the Pasta with mackerel tomato sauce (Favorite recipe!) And the tastiest Potato salmon power bowl!
Fish stew – your most common questions
Fixed fish types such as cod, pikeperch and salmon are ideal because they do not crumble when cooking.
Fish soup stays in the fridge for 2-3 days. It is best to store them airtight.
Yes, it works great! Let them cool completely and then store them airtight packaged in the TK. You only add the cream after thawing.
So friends: This soup with a lot of fish is creamy, quick and really makes something! In addition, she is the perfect feel -good dish and mega when visiting. So, go there!
Fish soup with vegetables
The world’s best, simple fish soup with vegetables! Packed with a delicate fish fillet, vegetables, lemon and dill, it is on the table in 30 minutes and even tastes good for people who don’t really like fish. So, go there!
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- 300 G Carrot
- 300 G Leek
- 300 G fennel
- 300 G Cod TK fillet thawed
- 1 Tin butter
- 100 ML Dry white wine
- 500 ML Vegetable broth
- 80 ML cream
- 1/2 lemon Juice and abrasion
- 3 Tin dill chopped
- 1 prize Sugar
- Salt and pepper
Prevents your device dark
Clean the vegetables and cut into bite -sized pieces. Cut the cod into 2 cm long pieces.
Heat the butter in a large saucepan. Braise the vegetables in it for 2 minutes, then deglaze with wine and let it boil down almost completely. Add the broth and simmer for 5 minutes. Stir in the cream.
Place the cod on the vegetables and let it steep for 5 minutes, turn it in between.
Season the soup with lemon juice and abrasion, dill, sugar, salt and pepper and enjoy.
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