Creamy Fish Vegetable Soup

Use any white fish fillet you like, for example cod, snapper or ling filet. Whipping cream (pouring cream) is available at supermarkets. Thickened cream is good. But if using light cream, it easily becomes curdle when it boils. Make sure not to boil the soup after adding the cream.

Prep time: 15 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:

• 200 gm white fish fillet
• salt, to taste
• pepper, to taste
• 1 Tbsp vegetable oil
• 1 thumb-sized cube butter
• 1 clove garlic, minced
• 1 onion, diced
• 1 carrot, diced
• 2 streaks bacon, diced
• 1 potato, diced
• 1 to 2 stalks celery, diced
• 80 ml dry white wine, optional
• 2 Tbsp plain flour
• 3 cups fish stock (or chicken stock or water)
• 120 ml whipping cream
• 1 tsp dried thyme

Method:

1. Rinse the fish and wipe dry with kitchen papers. Cut into chunks. Season with salt and pepper.
2. Heat vegetable oil and butter in a large pot over medium heat until the butter is melted. Saute garlic and onion until the onion is translucent. Add bacon, carrot and potato. Cook for a while. Pour wine over the vegetables. Increase heat to high. Continue to cook until the sauce reduced by half. Add celery and thyme. Sprinkle flour and stir to combine well. Pour stock. Bring it to a boil. Reduce heat to medium low and cook until the potato is softened, about 10 to 15 minutes. Add fish and cook until turned opaque. Stir in cream and cook until close to boil. Remove from the heat. Season with salt and pepper. Serve with crusty bread or garlic bread.

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