Cheesy Red Fish Soup

Delicious, satisfying, tender, for the whole family! Cheesy fish soup with red fish and melted cheese is perfect for when you need to quickly prepare lunch or deliciously feed guests. The recipe requires a minimum of ingredients and preparation time, plus it contains few calories.
cook time: 40 min
Isla Thatcher
Cheesy Red Fish Soup

Nutrition Facts (per serving)

66
Calories
5g
Fat
2g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Butter 50 g
Water 2 l
Potato 300 g
Bay leaf 1 pc
Carrot 1 pc
Dry spices to taste
Peppercorns to taste
Processed cheese 200 g
Salmon 400 g

Recipe instructions

Step 1

Step 1
How to cook cheese fish soup with red fish and melted cheese? Prepare your ingredients. Wash the fish, gut it if necessary and remove scales. I have a salmon tail, but it can be any part of it, with or without bones. Wash and peel the vegetables. Since cheese is one of the main ingredients of the soup, be especially careful when choosing it. Take high-quality, tasty cheese, without milk fat substitutes.

Step 2

Step 2
Cut the fish into steaks (or pieces if you have fillets), add water and cook over medium heat for 15-20 minutes. When boiling, remove the foam with a slotted spoon. Add bay leaf to the broth, if desired, and black peppercorns. There is no need to salt the soup at this stage, since salty processed cheese will be added to it.

Step 3

Step 3
While the broth is cooking, prepare the vegetables. Finely chop the onion. Grate the carrots on a fine grater.

Step 4

Step 4
Fry the vegetables in butter for 5-7 minutes over low heat, stirring constantly. You can use vegetable oil for frying, but butter will give the dish a special tenderness.

Step 5

Step 5
Cut the potatoes into cubes. But here again it’s not for everyone. Some people like the soup to be more liquid, then cut the potatoes smaller, and those who like to “chew” the soup can cut the pieces into larger pieces.

Step 6

Step 6
Donʼt forget to skim the foam from the broth. When the broth is ready, remove the fish from it, strain, and add the potatoes. Cook it at low boil for 15 minutes.

Step 7

Step 7
After 15 minutes, add the vegetable frying and simmer the soup with it for another 5 minutes. Then add the melted cheese and stir the soup well until it is completely dissolved. Cook for another 5 minutes until the vegetables are done. Meanwhile, cut the fish into fibers and place in a pan. Now taste the soup for salt and add more salt as needed. Add spices to taste. The soup is ready, serve it to the table. Bon appetit!

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