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Fish Soup

By chef Gulasch

NOTE: If you have any fish trimmings from carp, use them for the soup and remove the smoked mackerel from the basket. Traditional Christmas Eve fish soup in the style of a creamy velouté (not thickened with flour) with root vegetables sautéed in butter.

39 min
Easy

4 min prep · 35 min cook

Fish Soup
371 kcal · per serving
Protein 8g Carbs 11g Fat 31g
Ingredients

What you will need

7 items · serves 1
  • Smoked fish 0.25 pcs
  • Vegetable bouillon 0.5 pcs
  • Double Cream 60 ml
  • Butter 10 g
  • Carrot 0.25 pcs
  • Parsnip 0.25 pcs
  • Parsley 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

7 steps · 35 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍲✨

  2. Slice the carrots and parsley root. Cut half of the carrots and parsley root into thin rounds, and the rest into larger pieces

  3. Make the stock. Place the smoked mackerel or fish bones (head) in a pot, add half of the vegetables, the bouillon, a cup of water per serving (or use stock), the parsley stems, and simmer over low heat for about 30 minutes so the flavors meld well

  4. Sauté the root vegetables. Sauté the remaining vegetables in butter over low to medium heat for about 8-10 minutes, until they are golden and lightly caramelized and have developed a sweet flavor

  5. Strain the stock. Strain the stock, return the cooked root vegetables to it, add the cream and cook on higher heat for about 5 minutes to reduce the volume by approximately one third

  6. Blend the soup. Puree the soup until smooth and then pass it through a fine sieve

  7. Serve. Serve with the sautéed vegetables and optional fresh parsley 🍲🥕✨

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