Fish Soup for a Rainy Day Recipe

Name: Fish Soup for a Rainy Day
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 4 tablespoons flour; 5 cups fish stock (see recipe); 1 cup dry white wine; 1 cup clam juice; 1 1/4 cups creme fraiche; 1 1/4 cups heavy cream; 1 large carrot, peeled and cut into julienne strips; 1 small celery root, peeled and cut into julienne strips; 5 scallions, green part only, cut into half-inch slices; 5 cups spinach leaves, coarsely chopped; 1 teaspoon sugar; Salt and freshly ground white pepper to taste; 2 pounds skinless, boneless whitefish like cod, flounder, turbot or catfish, cut into 3/4-inch chunks; 30 mussels (optional); 3 tablespoons chopped chives

Servings: persons

4 tablespoons butter
4 tablespoons flour
5 cups fish stock (see recipe)
1 cup dry white wine
1 cup clam juice
1 1/4 cups creme fraiche
1 1/4 cups heavy cream
1 large carrot, peeled and cut into julienne strips
1 small celery root, peeled and cut into julienne strips
5 scallions, green part only, cut into half-inch slices
5 cups spinach leaves, coarsely chopped
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 pounds skinless, boneless whitefish like cod, flounder, turbot or catfish, cut into 3/4-inch chunks
30 mussels (optional)
3 tablespoons chopped chives

1
Melt the butter in a large soup pot over medium heat.
2
Stir in the flour and cook, stirring constantly, for 3 minutes.
3
Stir in the fish stock, bring to a boil and boil for 5 minutes, stirring occasionally.
4
Stir in the wine, clam juice, creme fraiche and cream.
5
Reduce the heat to a simmer.
6
Add the carrot and celery root and cook 2 minutes.
7
Add the scallions, spinach and sugar.
8
Season to taste with salt and pepper.
9
Add the fish (and mussels, if using).
10
Cook for 3 minutes, or until the mussels open.
11
Ladle the soup into bowls, sprinkle with chives and serve immediately.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 tablespoons butter, 4 tablespoons flour, 5 cups fish stock (see recipe), 1 cup dry white wine, and more.

Yes, Fish Soup for a Rainy Day 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.

That's it — enjoy your meal!

Fish Soup for a Rainy Day

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions