Fish Soup Two Ways

Fish soup is one of the dishes that shows up on the holiday table. But this soup is also perfect on a cold fall or winter day. It warms you up beautifully and lifts your mood.

Making it isn't as hard as it might seem, and on top of that it tastes wonderful.

To make sure the soup not only tastes good but also looks good, pay attention to how long each kind of fish needs to cook so it doesn't fall apart. Delicate fish, such as plaice or halibut, and shrimp should be added to the soup near the end of cooking.

fish soup without tomatoes

Instructions:

Finely chop the onion and garlic and sauté them in olive oil until translucent. Cut the leek in half lengthwise, wash it thoroughly, slice it into strips, add it to the onion and cook over low heat for about 5 minutes. Cut the fish into 2-3 cm cubes, add it to the vegetables and cook for a few minutes over medium heat. Pour in about 1 liter of broth, add the bay leaf and cook for about 10 minutes. Ladle out a cup of the soup and dissolve the saffron in it, then pour it back into the soup. Dice the tomatoes small and add them to the soup. Add the shrimp as well (if they are not peeled, add them in their shells) and cook for another 10 minutes.

Finely chop the parsley and add it to the soup just before serving. Season with salt, pepper and lemon juice.

fish soup with tomatoes and mussels

Tips:

Of course you can experiment with different kinds of fish and seafood. You can add mussels, squid, pieces of crabmeat and so on.

The soup can be served with toasted bread