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Creamy Fish and Vegetable Soup

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  • Author: Klara Henschel,
  • Total Time: 1 hour
  • Yield: 4 servings

Description

This creamy fish and vegetable soup is a comforting, hearty meal made with tender cod, salmon, or other fish, a colorful mix of vegetables, fragrant herbs, and a creamy broth. Ready in about an hour, it is perfect for a cozy lunch or dinner and can be adapted with coconut milk, dairy milk, heavy cream, or canned fish.

Ingredients

  • 2–3 fish fillets, such as cod, salmon, or mahi-mahi, cut in half
  • Alternatively, 2 cans of tinned fish, drained with skin and bones removed
  • 1–2 tablespoons butter or oil, for cooking the fish
  • 1 tablespoon cooking oil
  • 1 cup diced onion
  • 2 cups sliced or diced carrots
  • 1 cup diced potato
  • 1 cup diced turnip or rutabaga
  • 1 cup peas
  • 3 tablespoons minced garlic
  • 2 teaspoons dried dill
  • 2 teaspoons dried parsley
  • 1 teaspoon ground paprika
  • 4 cups vegetable broth
  • 1 1/2 cups coconut milk, dairy milk, or heavy cream
  • 1/2 cup fresh parsley or dill, chopped, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the fish fillets on a baking tray lined with baking parchment. Add small pats of butter over the fish.
  3. While the oven preheats, wash, peel, and chop the vegetables. Mince the garlic and set everything aside.
  4. Bake the fish for about 20 minutes, or until opaque and cooked through to an internal temperature of 145°F (63°C). Remove from the oven, flake the fish, discard any skin or bones, and set aside.
  5. Alternatively, pan-fry the fish with 1 teaspoon of oil over medium heat for 5–8 minutes, turning halfway through. If using canned fish, drain it and remove any skin or bones.
  6. Meanwhile, heat the cooking oil in a large soup pot over high heat. Add the diced onion and sauté for about 5 minutes, until well browned.
  7. Add the carrots and sauté for another 5 minutes, stirring occasionally.
  8. Add the potato, turnip or rutabaga, and any remaining vegetables except the peas. Sauté for 5 minutes.
  9. Stir in the minced garlic, dried dill, dried parsley, and paprika. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
  10. Add the peas and coconut milk, dairy milk, or heavy cream. Simmer for another 5 minutes, stirring often.
  11. Gently stir the flaked cooked fish into the soup and heat through.
  12. Ladle into bowls and garnish with freshly chopped parsley or dill before serving.

Notes

  • Fish options: Cod, salmon, mahi-mahi, or other firm fish work well. Canned fish is a convenient alternative.
  • Creamy options: Use coconut milk for a dairy-free version, dairy milk for a lighter broth, or heavy cream for a richer soup.
  • Cooking the fish: Fish should be opaque and reach an internal temperature of 145°F (63°C). Remove any skin and bones before adding it to the soup.
  • Vegetable swaps: Turnip can be replaced with rutabaga, and you can adjust the vegetables to suit your preferences.
  • Serving suggestion: Finish with fresh parsley or dill and serve with crusty bread, if desired.
  • Storage: Refrigerate leftovers in an airtight container and reheat gently. Avoid boiling the soup vigorously after adding the fish and cream.
  • Yield: Approximately 4 servings.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup, Main Course
  • Method: Stovetop, Baking
  • Cuisine: American

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Find it online: https://klararecipes.com/creamy-fish-and-vegetable-soup/