Fish Soup

[Gridzheh9]

Fish Soup

This is a very good soup that is made with any type of fish filet. It is best if the filets have skin on them. The soup is made with the usual soup vegetables and makes four 2 cup/500 mL servings or eight 1 cup/250 mL servings.

Ingredients
1 Pound/450 Grams of Fish Filets with Skin
1 Leek Washed and Diced
1 White Onion Diced
2 Large Carrots Peeled and Sliced
2 Stems of Celery Diced
1 Bunch of Parsley Chopped
1 Jalapeno Pepper Diced (No Seeds)
1 Tablespoon/15 mL Dark Soy Sauce
1 Tablespoon/15 mL Oyster Sauce
2 Teaspoons/10 mL Salt or To Taste
1 Teaspoon Red Pepper Flakes or To Taste
2 quarts/2 Liters Water

Directions
Split and wash the sand out of the leek then dice with the other vegetables. Cut fish filets across into 2 inch/5 centimeter strips. Add fish, vegetables, water, sauces, salt and pepper to 4 quart/4 liter cooking pot and put on medium heat with no lid. Slowly bring to a boil for clear broth. Low boil for 45 minutes to an hour and skim any foam that forms. Remove fish and carefully remove the skin (optional). Break up the fish and return to the pot. Serve and enjoy.

 

[Badjak]

I quite like fish soup, but I only know the mediterrean versions

 

[Gridzheh9]

I quite like fish soup, but I only know the mediterrean versions

I bet the Mediterranean versions are good. This was just the standard Eastern European chicken soup recipe with no parsnips but switch the chicken for fish filets and add the Asian dark soy sauce and oyster sauce. My friend gave me some steelhead trout filets and that is what I used. I generally don't care for trout but the soup was really good.

 

[Sweetbun]

Fish Soup

This is a very good soup that is made with any type of fish filet. It is best if the filets have skin on them. The soup is made with the usual soup vegetables and makes four 2 cup/500 mL servings or eight 1 cup/250 mL servings.

Ingredients
1 Pound/450 Grams of Fish Filets with Skin
1 Leek Washed and Diced
1 White Onion Diced
2 Large Carrots Peeled and Sliced
2 Stems of Celery Diced
1 Bunch of Parsley Chopped
1 Jalapeno Pepper Diced (No Seeds)
1 Tablespoon/15 mL Dark Soy Sauce
1 Tablespoon/15 mL Oyster Sauce
2 Teaspoons/10 mL Salt or To Taste
1 Teaspoon Red Pepper Flakes or To Taste
2 quarts/2 Liters Water

Directions
Split and wash the sand out of the leek then dice with the other vegetables. Cut fish filets across into 2 inch/5 centimeter strips. Add fish, vegetables, water, sauces, salt and pepper to 4 quart/4 liter cooking pot and put on medium heat with no lid. Slowly bring to a boil for clear broth. Low boil for 45 minutes to an hour and skim any foam that forms. Remove fish and carefully remove the skin (optional). Break up the fish and return to the pot. Serve and enjoy.
View attachment 71537

I’ve never liked fish soups since childhood. But I love fish itself, and your soup looks pretty delicious!