Fish cream soup

Fish cream soup - a delicacy with a taste of the sea

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Welcome to the magical world of soups! Today, we focus on a traditional recipe that combines the fresh taste of seafood with a creamy and comforting texture: fish cream soup. This soup is perfect for cool evenings or to add a touch of elegance to any meal. Let's get started!

A brief history of fish soup

Fish soup has deep roots in the culinary traditions of many cultures throughout history. This recipe has evolved from a staple dish prepared by fishermen to a sophisticated dish served in luxury restaurants. The aroma of fresh fish and fragrant vegetables has made this dish beloved across generations.

Necessary ingredients

- 2 pieces of fish fillet (approximately 400 g, you can use frozen fish for convenience)
- 5-6 shrimp (either fresh or frozen)
- 2 medium onions, finely chopped
- 3-4 garlic cloves, finely chopped
- 500 g of potatoes, peeled and cubed
- 5 carrots, peeled and sliced
- 4 tomatoes, peeled and diced (or canned tomatoes, if you prefer)
- Water (approximately 1 liter, to boil the fish and shrimp shells)
- Olive oil
- Fresh coriander, for garnish
- Salt and pepper, to taste

Preparing the soup

1. Boiling the fish and shrimp
In a large pot, add the fish to cold water. If you have shrimp shells, add them as well, as they will enhance the flavor of the soup. Bring to a boil, adding a whole onion and a sliced carrot. These vegetables will add a wonderful taste. Optionally, you can add a seafood stock cube for extra flavor. Boil for 15-20 minutes, until the fish is well cooked.

2. Preparing the vegetables
In another pot, heat a few tablespoons of olive oil. Add the onion and garlic, sautéing on low heat until they become translucent. Then, add the carrots, potatoes, and tomatoes. Sauté for 5-7 minutes, stirring occasionally.

3. Mixing the ingredients
When the fish is cooked, remove it from the pot and let it cool slightly, then cut it into cubes. Keep the water in which the fish was boiled. Add the sautéed vegetables to the pot with water, topping up with the fish boiling water to cover all the ingredients. Season with salt and pepper, then let it boil until the potatoes are soft, about 15 minutes.

4. Creating the cream soup
Use an immersion blender to blend the cooked vegetables until you achieve a fine and creamy texture. If you don't have an immersion blender, you can use a regular blender - make sure to let the soup cool slightly before blending. Add the fish cubes and peeled shrimp to the soup. Let it boil for another 5 minutes to combine the flavors.

5. Serving
Serve the fish cream soup in deep bowls, garnished with fresh coriander leaves and a whole shrimp, flambéed in a pan with a little olive oil and whiskey. Caution: the flame can be high, so be careful! This detail will not only impress your guests but will also add a delicious flavor.

Useful tips for a perfect result

- Choosing the fish: A white fish, such as cod or tilapia, is ideal. If you prefer a stronger taste, you can opt for salmon.
- Shrimp: If you don't have fresh shrimp, frozen ones are an excellent alternative. Make sure they are of good quality.
- Vegetarian option: You can adapt this recipe using tofu or mushrooms instead of fish and shrimp, and the soup will be just as delicious!
- Serving: This soup pairs perfectly with a slice of toasted bread or flavored croutons.

Calories and nutritional benefits

A serving of this fish cream soup contains approximately 300-350 calories, being rich in protein and nutrients from vegetables. Fish is an excellent source of omega-3 fatty acids, beneficial for the heart and nervous system, while vegetables contribute to the daily intake of vitamins and minerals.

Frequently asked questions

- Can I use frozen fish?
Absolutely! Frozen fish is a convenient option and can be just as delicious as fresh.

- How can I make the soup spicier?
Add a little chili pepper or chili sauce during cooking for an extra kick.

- Can the soup be stored?
The soup keeps well in the fridge for 2-3 days. You can reheat it on the stove, adding a little water if necessary.

I hope this fish cream soup recipe brings you joy and delicious flavors in the kitchen. Get ready to impress family and friends with this elegant and flavorful dish! Enjoy your meal!