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Red fish soup with cream

Creamy Salmon Soup

Hearty, nourishing, made from everyday ingredients, and perfect for the whole family! This creamy red-fish soup is a wonderfully tasty first course that brings welcome variety to your weeknight menu. Unlike traditional fish soups, this one gets a splash of cream that gives it a silky, delicate flavor and aroma.

katushafin

Recipe author

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Composition / ingredients

Servings:

Red fish (salmon)

500

Potatoes

Onion

Carrot

Cream (20% fat / light cream)

100

Vegetable oil

Peppercorns

Bay leaves

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 27 % 7 g

Carbohydrates 42 % 11 g

149 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make creamy salmon soup? Start by gathering your ingredients. It's best to use fish with the bones in, since the bones make a flavorful broth — or buy a fillet plus a head separately, or use ready-made fish stock. Any salmon-family fish works: Atlantic salmon, trout, sockeye, pink salmon, or chum.
Step 2:

Separate the fillet from the bones. If there's skin, don't toss it — it goes into the broth too.
Step 3:

Cut the fillet into large cubes.
Step 4:

Put the bones and skin in a pot of cold water and bring to a boil.
Step 5:

Bring the broth to a boil and simmer for 20 minutes over low heat, skimming off any foam with a slotted spoon.
Step 6:

Strain the broth through a fine sieve.
Step 7:

Finely dice the onion.
Step 8:

Dice the carrot as well, or grate it if you prefer.
Step 9:

Cut the potatoes into large cubes.
Step 10:

Heat the vegetable oil in a heavy-bottomed pot. Add the onion and carrot.
Step 11:

Sauté them, stirring, over low heat with the lid on for about 10 minutes.
Step 12:

Pour the broth into the pot. Add the potatoes, bring to a boil, and cook for 5 minutes.
Step 13:

Add the fish fillet to the soup and cook for another 15 minutes.
Step 14:

Add salt, pepper, and the bay leaves. Pour in the cream.
Step 15:

Stir in the chopped dill.
Step 16:

Bring it just to a boil, then turn off the heat right away. Don't let it boil hard, or the cream may curdle. Cover the pot and let the soup rest for a few hours. It's traditionally served with rye bread or crispbread. Enjoy!

This soup doesn't need many spices — too many would overpower the fish. Pepper and bay leaves are plenty. You can dress it up for a special occasion by adding shrimp, mussels, squid, or octopus. To make it lighter, use milk in place of cream and zucchini in place of potatoes. Sometimes the potatoes are swapped for a grain like rice or millet. Along with the onion, feel free to add other vegetables — bell pepper, celery, tomatoes, broccoli, or garlic. You can make this soup with white fish too, but red fish makes it far tastier and more aromatic!
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Lay the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip it over and cut the fillet from the other side. Clean out the inside, removing the dark membrane, which is bitter and would spoil the flavor. Rinse and be sure to pat it thoroughly dry.
The cream for this recipe can be any fat content, but keep in mind that the richer the products you use, the higher the calorie count of the finished dish.
A note on quantities: whether or not the recipe specifies an amount of water, it's best to go by your own preference (whether you like a thick or a thinner soup), the size of your pot, and the ingredients you're using. The author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure on about 1 cup of water per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid will boil off as it cooks. After tasting a small batch, you can fine-tune both the amount of liquid and the proportions to your taste. Before long, like most seasoned cooks, you'll be adding water and ingredients by eye.