Lemony fish soup


"The fish soup at The Fish House is elegantly simple, with impressive flavour. Could you ask for the recipe?"
Ann Dabney, Coolangatta, Qld

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You'll need

2 tbsp olive oil 500 gm Desiree potatoes (about 2), diced 4 celery stalks, diced 1 onion, diced 250 ml white wine 250 ml (1 cup) chicken stock ½ cup (loosely packed) flat-leaf parsley, plus extra to serve ¼ cup (loosely packed) dill, plus extra to serve 3 small snapper (1kg each), filleted and skinned, bones and head reserved for stock Juice of 2 lemons To drizzle: extra-virgin olive oil To serve: crusty bread   Fish stock 1 fennel bulb, quartered 1 onion, quartered 1 leek, coarsely chopped 1 fresh bay leaf 4 thyme sprigs 2 tsp white peppercorns, coarsely cracked

Method

  • 01
  • For fish stock, combine ingredients, fish bones and fish head in a large saucepan, cover with 1.5 litres cold water and add a generous pinch of salt. Bring to the boil, reduce heat and simmer until vegetables are tender (15- 20 minutes). Strain and set aside. Makes about 1 litre.
  • 02
  • Heat olive oil in a large saucepan over medium-high heat, add potato, celery and onion and stir continuously until potato softens (10-12 minutes). Add wine, chicken stock, herbs and fish stock, bring to the boil and cook until vegetables are tender (25-30 minutes).
  • 03
  • Coarsely chop 4 snapper fillets, add to soup with lemon juice and simmer until fish is cooked (5 minutes). Season to taste and blend with a hand-held blender until smooth (be careful, hot soup can splash).
  • 04
  • To serve, finely chop remaining 2 snapper fillets, add to soup and bring back to boil. Remove from heat and divide soup among bowls, scatter with parsley and dill, drizzle with extra-virgin olive oil and serve with warm crusty bread.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2014

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