Red fish soup with cream
Description
Hearty and aromatic soup. To me, there's no better soup in late autumn or winter than a rich fish soup made with red fish and cream. And even more so if the soup isn't just reheated, but freshly made, right off the stove.
Instructions
- 1
Step 1
Prepare all the necessary ingredients: wash the herbs, peel the potatoes, and if the fish has bones, remove them and leave only the fillet.
- 2
Step 2
In a saucepan, heat the olive oil and add the finely chopped onion. Sauté over medium heat until soft, for 3-4 minutes.
- 3
Step 3
When the onion softens, add water to the pot.
- 4
Step 4
Bring to a boil, add bay leaf.
- 5
Step 5
We cut the peeled potatoes into cubes and also add them to the soup.
- 6
Step 6
Boil the soup until the potatoes are half-cooked (about 7 minutes), then add the fish cut into large pieces to the pot.
- 7
Step 7
Simmer over medium heat for another 5 minutes, then add the cream to the pot.
- 8
Step 8
Dissolve the starch in 1-2 tablespoons of water and add it to the soup. Cook for another 5-7 minutes until the soup reaches the desired thickness.
- 9
Step 9
When the soup reaches your desired thickness, add a tablespoon of butter to the pot. Once the butter melts (almost immediately), remove the pot from the heat.
- 10
Step 10
Add the juice of half a lemon to the pot (optional).
- 11
Step 11
Also add finely chopped parsley to the pot.
- 12
Step 12
Salt to taste.
- 13
Step 13
Add ground black pepper.
- 14
Step 14
Mix it all together—and that's it, the red fish soup with cream is ready!
- 15
Step 15
Serve hot.