Creamy White Fish Soup
7,9 / 10
Fish is a great source of protein and Omega-3 fatty acids which are very good for your heart and brain function.
You can leave out bacon to make this meal pescatarian and cut down on the calorie and fat contents.
Author of this recipe:
- 3 tablespoons butter
- 2 onions (sliced)
- ½ cup Pancetta diced (optional)
- 5 cups milk
- 1 ½ cups new potatoes (scrubbed)
- 3 stalks Celery (chopped)
- 3 cups skinless Haddock fillet (cut into chunks)
- freshly ground peppers
- To garnish
- 1 fresh thyme (chopped)
2 Pots, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Immersion blender, 1 Ladle
Heat 2 tbsp butter in a large wide pan, add the onions and fry for 3 minutes.
Add the pancetta pieces, if using, and cook for 5 minutes - or just continue cooking the onion for 3 more minutes.
Cut 12 very thin slices of potato and cube the rest. Heat the remaining butter in a clean pan, gently fry the potato slices until golden brown and set aside.
Heat the milk in a pan and add the potatoes and celery stalk. Season with salt and pepper and cook gently for 10 minutes.
Carefully add the haddock to the pan and simmer for 5 minutes until the fish is just cooked. Serve in individual bowls garnished with the potato slices and parsley.