Smoked fish soup is a hearty, flavorful dish often enjoyed in various cuisines around the world. It combines the rich, smoky taste of fish with aromatic vegetables, herbs, and spices to create a comforting soup. Here's a basic recipe you can follow:
Ingredients:
- 1 lb (450g) smoked fish (mackerel, haddock, or trout)
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 2-3 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 celery stalk, chopped
- 1 bay leaf
- 1 tsp smoked paprika (optional, for extra smokiness)
- 4 cups (1 liter) vegetable or fish stock
- 1 cup (240 ml) milk or cream (optional, for a creamier version)
- 2 tbsp olive oil or butter
- Fresh dill or parsley for garnish
- Salt and pepper to taste
- Lemon wedges (optional, for serving)
Instructions:
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Prepare the fish: Remove the skin and bones from the smoked fish, then break it into large chunks. Set aside.
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Sauté vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables soften (about 5 minutes).
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Add potatoes and stock: Stir in the cubed potatoes, smoked paprika, bay leaf, and stock. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Add the fish: Gently add the smoked fish chunks to the pot and simmer for another 5-7 minutes, allowing the flavors to meld.
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Creamy option: If you prefer a creamy soup, stir in the milk or cream at this stage, and let it warm through without boiling.
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Season and serve: Taste the soup, then season with salt and pepper as needed. Garnish with fresh dill or parsley, and serve with a lemon wedge on the side for an extra tangy flavor.
Enjoy your delicious smoked fish soup with crusty bread or on its own!
