At once delicate and hearty, this white fish soup recipe is rich in fresh seafood and herb flavors. It's heart-healthy, because pureed potatoes give it velvety thickness, eliminating the need for heavy cream and fat. Serve the whitefish soup hot with fresh croûtes for an appetizingly rustic and simple meal.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings whitefish soup
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic
- 1 tablespoon chopped, fresh parsley
- 3/4 teaspoon chopped, fresh thyme
- 8 cups fish stock
- 5 medium potatoes, peeled and quartered
- 2 pounds cod or white fish, skinned, boned, and cut into large pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
How to make white fish soup:
In a large pan over medium heat, sauté the chopped onions and carrots in the oil for 4 minutes. Add the garlic, parsley, and thyme, and sauté the mixture for 1 additional minute.
Add the fish stock to the pan and bring it to a boil. Add the potatoes to the soup and reduce it to a simmer. Allow it to simmer, covered, for 15 minutes. Add the cod to the soup and continue simmering it until the fish is cooked through and the potatoes are tender, about 10 to 15 minutes.
Process the soup, in batches in a food processor until it has a smooth consistency. Alternately, use an immersion blender until the desired pureed consistency is reached. Adjust the seasoning to taste and serve the soup immediately.
This pureed whitefish soup recipe makes 6 servings.