Easy Fish Soup
Recipe (Chowder)

This easy fish soup recipe is delicious, healthy and can be prepared in no time. It could as well be called a chowder recipe (thick fish soup) which are quite popular in some parts of the world. There are many

kinds of fish one can use to prepare a satisfying soup. For this fish recipe we decided to purchase a fresh smoked haddock filet. Haddock has lovely white meat and virtually no bones. Another good point to use this fish is the fact that it can be cooked to perfection in less than 10 minutes. So if you are tired after a long hard day and still feel like having some comforting and nutritious food for supper this fish chowder could definitely be a great option for you.



This recipe was inspired by Ita you can find her recipe here


Ingredients
for
Easy Fish Soup
(Smoked Haddock) 

  • 380 gram / 13.4 oz smoked haddock filet
  • 3 tbs. olive oil
  • 1 large onion, chopped fine
  • 1 large carrot, chopped fine
  • 1 large potato, diced small
  • 1 red sweet pepper, diced
  • 1 leek, chopped and washed
  • 4 cloves of garlic, chopped fine
  • 3 cups of hot fish stock or chicken stock
  • 1/2 cup of coconut milk or coco nut milk light 
  • Handful of fresh thyme and basil, chopped fine
  • 1 bay leaf
  • 1 bishops crown chili, chopped fine, (optional) use jalapeno chili instead
  • 3 heaped tbs. bread crumbs (optional)
  • Poppy seeds to garnish
  • Salt and pepper to taste



Directions

  • Place large pot on stove add oil and switch plate on to medium heat
  • Once the oil is hot add onion and carrot and braise them for about 5 to 6 minutes till onions are starting to brown
  • Add garlic, chili, leek and bay leaf and fry for another minute
  • Now add the hot stock and pepper, once soup starts to gently boil add the fish, cover with lid and let the haddock simmer for 5  to 6 minutes
  • Remove the fish and put aside
  • Add potato and sweet pepper, cover with lid and let the soup gently boil for 15 minutes
  • Add coconut milk and fish again, gently break fish into bite sized chunks, cover with lid and let soup simmer for another 5 minutes
  • Add bread crumbs, basil, thyme and origanum, stir gently, switch of heat, cover with lid and let soup stand on the stove for 2 more minutes on the stove
  • If desired add salt and pepper to taste
  • Place hot chowder into pre warmed bowls, garnish with some poppy seeds and serve with slices of fresh bread



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