Chefs' Recipes

Lemony fish soup

Australian Gourmet Traveller recipe for lemony fish soup by The Fish House.
Lemony fish soup

Lemony fish soup

William Meppem
8
20M
1H 15M
1H 35M

“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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Ingredients

Fish stock

Method

Main

1.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.
2.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).
3.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).
4.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.

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