Why not try this Rich & Delicious Fish Soup for a quick and satisfying dinner? I love this recipe because it is so easy to cook and the fish does not require defrosting.
One day I was sitting at home with a frozen fish, dozens of cookbooks, million online recipes, but still without any idea of what to cook. Yeah, same when you open the closet full of different clothes and say (almost crying) “Oh, I have nothing to wear!” 😊
A handful of rice, a couple of potatoes and carrots, fresh herbs, and, of course, frozen fish. And you have a balanced taste and rich aroma of a good fulfilling soup that leaves an unforgettable aftertaste in your mouth. What could be better? 🙂
Cooking Suggestions for Fish Soup
- Just before the soup boils, remove the foam from the top.
- Normally I don’t add oil when cooking farmed salmon (in contrast to wild one) However, wild salmon has less fat as it is more fit due to swimming and moving in the ocean wildness, while farmed salmon has fewer exercises and spends its life
in the officemore passively 🙂
Substitutes
- I’ve tried this soup without rice and it turned out just fine.
- Add you favorite pasta instead of rice.
I also have an Instant Pot version of this Fish Soup (which will be soon on the blog).
Need more ideas for a tasty soup recipes? Try my satisfying and nourishing soups:
- Lima Bean Soup with Brown Rice
- Amazingly Tasty Chowder with a Trout Fillet
- Easy & Quick Tomato Soup
- Pumpkin Soup “Teresa”
- Dutch Split Pea Soup
Fish Soup-Rich & Delicious
Equipment
- 1 soup pot
Ingredients
- 1 medium carrot 1/3 cup chopped
- 1 small onion 70 g
- 2 cups cubed potatoes 2-3 medium
- 1/4 cup basmati rice 50 g
- 8,8 oz frozen salmon 250 g
- 8,8 oz frozen pollock 250 g
- 2 Tbsp avocado oil or olive oil
- 1 bay leaf
- 5-6 cups vegetable broth or water
- Bunch of fresh dill
- Salt & pepper to taste
Instructions
- Heat the pan and add oil. Sauté onion and carrot for 2 minutes.
- Add potatoes and ½ cup of vegetable stock and cook for 3 minutes.
- Add frozen fish, rice, and bay leaf, followed by 5 cups of vegetable broth. Bring to a boil and cook for 8-10 minutes with a closed lid on medium heat.
- Add chopped dill. Serve with fresh bread & Garlic Butter.
Notes
- Just before the soup boils, remove the foam from the top.
- Use ghee or omit oil if you want a lighter version. I don’t add oil when I use farmed salmon instead of wild. The reason is that wild salmon has less fat as it is swimming and moving in the ocean wildness, while farmed salmon has fewer exercises and accordingly has more fat.
- Omit the rice if you don’t like it.