My kids love this soup, specially these cold winter evenings. The thick and creamy white fish soup is hearty and filling, it’s warmth spreads gently as soon as you eat it. This recipe serves 4 to 5 people.
Cooking time : 25 to 30 minutes.
- 40g butter
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 1 large carrot, cut into small cubes (1cm cubes)
- 3 cups milk
- 1/4 cup plain flour
- 2 cups fish or chicken stock
- 1 can sweetcorn (or 1 cup frozen sweetcorn)
- 1 large potato, cut into small cubes (1cm cubes)
- 1 cup frozen green peas
- 600g white fish fillets, I use the frozen Alaska pollock fillets
- Salt and pepper to taste
- Melt the butter in a large pot over medium heat.
- Add crushed garlic and onion, cook until translucent. Add carrots and stir. Cook for about 5 minutes.
- Turn the heat up, then add flour and stir until carrots are coated.
- Pour the broth slowly, stirring constantly until all the flour are dissolved. Add the milk.
- Add potato, corn, salt and pepper. Lower the heat and let it simmer gently until the potato is almost cooked.
- Add the fish and peas, let it simmer until the fish is cooked (around 3-5 minutes). Season to taste.
- Serve garnished with green onion. Enjoy with a crusty bread (great for dunking).