Pink Fish Soup Recipe

Name: Pink Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound haddock or cod fillets; 5 cups water; 2 each onions; 1 each carrots; 1 tablespoon parsley leaves chopped; 1 each bay leaves; 1/4 teaspoon thyme; 6 each peppercorns; 1/2 teaspoon salt; 3 tablespoons butter; 1 each onions finely chopped; 2 small carrots finely; 2 each leeks sliced; 1 each celery stalks sliced; 1 each garlic cloves crushed; 2 tablespoons flour, all-purpose; 2 tablespoons tomato paste; 1 cup tomatoes canned; 1 tablespoon parsley leaves chopped; 1/2 each shrimp cooked; 1 x paprika to taste

Servings: persons

1 pound haddock or cod fillets
5 cups water
2 each onions
1 each carrots
1 tablespoon parsley leaves chopped
1 each bay leaves
1/4 teaspoon thyme
6 each peppercorns
1/2 teaspoon salt
3 tablespoons butter
1 each onions finely chopped
2 small carrots finely
2 each leeks sliced
1 each celery stalks sliced
1 each garlic cloves crushed
2 tablespoons flour, all-purpose
2 tablespoons tomato paste
1 cup tomatoes canned
1 tablespoon parsley leaves chopped
1/2 each shrimp cooked
1 x paprika to taste

1
Refrigerate fish fillets while making stock.
2
Combine all stock ingredients; bring to a boil.
3
Lower heat and simmer 30 minutes.
4
Strain and reserve.
5
To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic.
6
Stir flour into vegetables; blend well.
7
Add tomato paste and tomatoes, stirring until well mixed.
8
Add mace or nutmeg and parsley; cover and cook over low heat 10 to 15 minutes.
9
Add strained stock and fish pieces to vegetables.
10
Bring to a boil, then simmer for 10 minutes.
11
Add shrimp and simmer until heated through.
12
Serve sprinkled with paprika.

341

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 21 ingredients. The key ingredients include: 1 pound haddock or cod fillets, 5 cups water, 2 each onions, 1 each carrots, and more.

Yes, Pink 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.

Pink Fish Soup

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