This is possibly the only recipe you will ever need for classic white fish soup. It is made from pure, good ingredients, is mild in taste and has a creamy texture. Serve with good bread.
Ingredients
servings
g salmon, diced
gCod, diced
tbspbutter
tbspflour
dlfish stock
dlfull-fat milk
dlcrème fraîche
tspsalt
turnsof a pepper grinder
carrot, sliced thinly
spring onion, sliced lenghtwise thinly
celeriac, sliced thinly
handfulldill, chopped
Dice the cod and salmon.
Melt the butter and add the flour. Whisk together while slowly adding the fish stock. Once thick and smooth, slowly add the full-fat milk and crème fraîche, then season with salt and pepper.
Thinly slice the carrot, spring onion and celeriac and chop the fresh dill. We recommend using a mandolin or carrot peeler to get thin slices of the celeriac.
Add the vegetables, dill, salmon and cod to the soup and leave to simmer for 5-6 minutes.
Serve piping hot, preferably with freshly baked bread and butter.
