Fish Vegetable Soup Recipe

Name: Fish Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves Garlic; 1 Onion; 1-3/4 ounce, weight Lean Dry-cured Ham; 1 Tablespoon Olive Oil; 2 Carrots; 1 Large Potato; 1 Red Bell Pepper, Stem And Seeds Removed; 1 Thin Leek; 4 cups Vegetable Stock; 10-1/2 ounces, weight Pollack Filet; 3/4 cups Heavy Cream; 1/2 cups Milk; Salt And Pepper, to taste; Fresh Lemon Juice

Servings: persons

2 cloves Garlic
1 Onion
1-3/4 ounce, weight Lean Dry-cured Ham
1 Tablespoon Olive Oil
2 Carrots
1 Large Potato
1 Red Bell Pepper, Stem And Seeds Removed
1 Thin Leek
4 cups Vegetable Stock
10-1/2 ounces, weight Pollack Filet
3/4 cups Heavy Cream
1/2 cups Milk
Salt And Pepper, to taste
Fresh Lemon Juice

1
Finely chop the garlic, onion and ham. Heat the olive oil in a large pot over medium heat. Add the onions and ham and cook until the onions are translucent. Add the garlic and cook for 1 more minute, stirring often.
2
Chop the carrots, potatoes and bell pepper into small pieces. Cut the leek into thin rings. Add them to the pot and cook for about 3-4 minutes, stirring a few times in between.
3
Add the vegetable stock, bring everything to a boil and cook until the vegetables are soft, about 10 minutes.
4
In the meantime cut the fish fillets into bite-sized pieces.
5
When the vegetables are soft, add the fish, heavy cream, milk, salt and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it. Adjust the taste with some freshly squeezed lemon juice and serve immediately with a baguette.

321

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: 2 cloves Garlic, 1 Onion, 1-3/4 ounce, weight Lean Dry-cured Ham, 1 Tablespoon Olive Oil, and more.

Yes, Fish Vegetable 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 Vegetable Soup

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