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–+ servings

Fish Soup-Rich & Delicious

Ella Dereza
This soup is a great idea for a quick and satisfying dinner. Comforting food is always a good choice when it is cold outside.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine Ukrainian
Servings 6 portions

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

  1. Just before the soup boils, remove the foam from the top.
  2. 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.
  3. Omit the rice if you don’t like it.
Keyword pescatarian
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