Dutch Fish Soup
Ingredients
- 1 onion
- 1 bunch parsley
- 1 1/2 lb fish trimmings tails, fins and heads
- 1 bay leaf
- 6 black peppercorns
- 8 floz dry white wine
- 2 1/2 pints water
- 8 oz celery
- 2 oz butter
- 1 lb each of prepared eel carp and pike, or 3 lb firm white fish, for example, cod, haddock, halibut or coley
- 1/2 teaspoon dried thyme
- salt and freshly milled white pepper
Instructions
- Cut the onion into rings. Wash and coarsely chop the parsley. Wash the fish trimmings and place them in a large saucepan
- with the onion rings, parsley, bay leaf and peppercorns.
- Add the wine and water, bring to the boil and then simmer for 30 minutes over a low heat to make a fish stock.
- Meanwhile, trim and slice the celery. Melt the butter in a large saucepan, add the celery, cover the pan and braise for about 10 minutes.
- Strain the fish stock and add it to the celery.
- Wash the fish, cut it into bite-sized pieces, then add it to the stock, season with thyme, salt and pepper and simmer for about 10 minutes. Do not overcook or the fish will break up, Check the seasoning before serving.
Calories: 316 kcal
Carbohydrates: 4 g
Protein: 35 g
Fat: 14g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 122 mg
Sodium: 225 mg
Potassium: 666 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 671 IU
Vitamin C: 7 mg
Calcium: 145 mg
Iron: 2 mg