Hearty Pollock Fish Soup Recipe

Simple, quick, flavorful, for the whole family! Fish soup made from pollock is a recipe for a delicious first course, which is prepared from the most common and affordable ingredients. It turns out thick, rich and at the same time low in calories. The abundance of vegetables makes this soup much healthier.
cook time: 50 min
Gavin Tanner
Hearty Pollock Fish Soup Recipe

Nutrition Facts (per serving)

77
Calories
3g
Fat
7g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Ground black pepper to taste
Ground coriander 0.2 tsp
Butter (for frying) 1 tbsp
Potato 300 g
Carrot 150 g
Bulb onions 150 g
Vegetable oil (for frying) 1 tbsp
bell pepper 50 g
Leek 50 g
Celery (you will need 100 grams of celery root and 50 grams of stem.) 150 g
Pollock (fillet) 350 g

Recipe instructions

Step 1

Step 1
How to cook fish soup from pollock? I took fish fillet, but just a carcass will do (it will need to be cut into fillets). Defrost the pollock first. I used already chopped celery, peppers and leeks (they were frozen). In general, the set of vegetables can be anything, the simplest option is with onions, carrots and potatoes. Wash and dry the vegetables.

Step 2

Step 2
Cut the fish into small pieces and boil them in a pan of water for 5-7 minutes after boiling. Then carefully remove the fish from the broth and set aside.

Step 3

Step 3
While the fish is boiling, chop the onion and carrots into small cubes. For beauty, I cut some carrots into semicircles.

Step 4

Step 4
Cut the celery root as finely as possible and the potatoes into pieces equal to about one-third of a tablespoon.

Step 5

Step 5
Place potatoes and celery root into boiling fish broth.

Step 6

Step 6
Meanwhile, fry the pepper, celery stalk and leek in a mixture of a small amount of vegetable oil and butter. While frying, add spices to taste — for example, coriander.

Step 7

Step 7
When the potatoes soften a little (after 10 minutes), add the fried vegetables to the broth.

Step 8

Step 8
After five minutes, add onions and carrots to the soup. Cook the soup until the potatoes are ready — when you press on them with a spoon, they should break easily.

Step 9

Step 9
At the end of cooking the soup, carefully place the fish pieces into it so that they do not fall apart. Add salt, ground pepper and mix everything carefully. Remove the soup from the heat. Serve to the table. Bon appetit!

Additional rubrics

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