Cream Of Fish Soup Recipe

Name: Cream Of Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Sauce; 25 g butter; 25 g flour; 550 ml fish stock; salt; white pepper; 1 garlic clove, crushed; Soup; 450 g cooked white fish fillets, skinned de boned, flaked; 175 g peeled prawns (shrimp); salt; white pepper; 75 ml cream; 50 g butter

Servings: persons

White Sauce
25 g butter
25 g flour
550 ml fish stock
salt
white pepper
1 garlic clove, crushed
Soup
450 g cooked white fish fillets, skinned de boned, flaked
175 g peeled prawns (shrimp)
salt
white pepper
75 ml cream
50 g butter

1
Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
2
Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
3
Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
4
Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
5
Puree the soup in a blender, food processor or use a stick blender.
6
Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
7
Add the cream to the soup and reheat gently.
8
Serve garnished with the reserved prawns.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: White Sauce, 25 g butter, 25 g flour, 550 ml fish stock, and more.

Yes, Cream Of Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Fish Soup

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