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Creamy Fish Soup with Tomato and Potato

Creamy Fish Soup with Tomato and Potato
Imagine yourself on a chilly winter night, cradling a steaming bowl of hearty fish soup. Rich and creamy from a velvety blend of sautéed onions garlic and tender potatoes, this comforting dish is elevated by the subtle freshness of dill. The sweetness of tomatoes adds depth to every spoonful while delicate pieces of fish melt in your mouth. A perfect evening meal that warms both body and soul.
Ingredients
  • 400g fish fillet (e.g. cod fillet)
  • 2 tbsp olive oil
  • 8 cups water
  • 6 potatoes
  • 4 cups tomatoes (crushed)
  • 2 cups heavy cream
  • 2 cups fish stock
  • 1 tsp salt
  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • 2 pinches cayenne pepper
  • 2 strips paprika (sliced)
  • 2 tbsp dill (chopped)
Instructions

1. In a large pot heat the olive oil over medium heat.

2. Add the chopped onion and sauté until translucent.

3. Add the fish fillet and cook until its opaque and flakes easily with a fork remove the fish from the pot and set it aside.

4. Add the sliced paprika chopped dill and minced garlic to the pot cook for 1-2 minutes until fragrant.

5. Add the fish stock heavy cream and crushed tomatoes to the pot stir well and bring to a simmer.

6. Peel and dice the potatoes then add them to the pot cook for 15-20 minutes or until the potatoes are tender.

7. Add the cooked fish back to the pot season with salt and cayenne pepper to taste.

8. Serve the creamy fish soup hot garnished with chopped fresh dill if desired.

Tools
  • Large pot
  • cutting board
  • knife
  • wooden spoon
  • fish fillet knife
  • potato peeler

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