Best Cream Of Fish Soup Recipes

FISH CHOWDER SOUP

Steps:

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
• Add flour and stir for 30 seconds - it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!

CREAM OF FISH SOUP

Steps:

• Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
• Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
• Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
• Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
• Puree the soup in a blender, food processor or use a stick blender.
• Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
• Add the cream to the soup and reheat gently.
• Serve garnished with the reserved prawns.