Creamy Fish Soup with Tomato and Bell Pepper
- 600 g (1.3 lbs) cod or other firm white fish fillet
- 800 g (4 cups) peeled and cubed potatoes
- 400 g (14 oz) yellow squash, seeded and cubed
- 300 g (2 cups) red and yellow bell peppers, chopped
- 150 g (1 cup) yellow onion, chopped
- 2 garlic cloves, minced
- 800 ml (3 1/3 cups) water
- 400 ml (1 2/3 cups) strained tomatoes (passata)
- 240 ml (1 cup) heavy cream
- 2 fish bouillon cubes
- 30 ml (2 tbsp) olive oil
- 5 g (1 tsp) salt
- 5 ml (1 tsp) sambal oelek
- 6 g (2 tbsp) fresh dill, chopped
1. Peel and cube the potatoes into 2 cm pieces
2. Chop the onion and mince the garlic
3. Heat olive oil in a large pot over medium heat
4. Add onion and garlic, sauté until soft and translucent, about 5 minutes
5. Stir in the cubed potatoes and cook for 2 minutes to blend flavors
6. Pour in water and strained tomatoes, then add the dissolved fish bouillon cubes
7. Bring to a boil, then reduce heat to maintain a gentle simmer at 90°C (194°F)
8. Simmer for 10 minutes until potatoes are just tender
9. Add the cubed squash and chopped bell peppers, simmer for 5 minutes
10. Cut the fish into 2.5 cm pieces and add to the pot
11. Pour in the heavy cream and stir gently to combine
12. Simmer for 3 to 4 minutes until fish is opaque and cooked through
13. Remove from heat and stir in sambal oelek and salt to taste
14. Sprinkle with chopped dill and serve immediately with crusty bread on the side
- pot
- cutting board
- knife
- spoon
- fish fillet knife
- colander
- wooden spoon
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.