Fish Soup Recipe – Eats Now

Name: Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 large fish carcass, cleaned well; 4 stalks celery, rough cut; 1 carrot, rough cut; 1/4 onion, rough cut; 1 bay leaf; 1/2 cup (125 ml) white wine; Fish stock; 1 small onion, medium dice; 1 small carrot, medium dice; 1 celery stalk, diced; 1 tbsp (15 ml) tomato paste; 1/2 cup (125 ml) Pernod; 1 tbsp (15 ml) brandy; 2 cups (475 ml) cream; salt and pepper

Servings: persons

1 large fish carcass, cleaned well
4 stalks celery, rough cut
1 carrot, rough cut
1/4 onion, rough cut
1 bay leaf
1/2 cup (125 ml) white wine
Fish stock
1 small onion, medium dice
1 small carrot, medium dice
1 celery stalk, diced
1 tbsp (15 ml) tomato paste
1/2 cup (125 ml) Pernod
1 tbsp (15 ml) brandy
2 cups (475 ml) cream
salt and pepper

1
Sweat carcass and other ingredients.
2
Add 5 quarts (4725 ml) of cold water.
3
Bring to a boil, then simmer for 1 hour.
4
Saute the vegetables in olive oil until slightly browned.
5
Add tomato paste and brown.
6
Deglaze with Pernod and brandy, and reduce by 1/4.
7
Add the stock, and reduce by 1/4.
8
Add cream, and reduce by 1/4.
9
Season with salt and pepper.
10
Puree in batches in a blender or food processor.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 1 large fish carcass, cleaned well, 4 stalks celery, rough cut, 1 carrot, rough cut, 1/4 onion, rough cut, and more.

Yes, 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.

Fish Soup

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