Fish Velouté
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This elegant fish velouté is one of my favorite dishes to make when I want something that feels fancy but doesn't require hours in the kitchen. With just forty minutes of cooking time, you'll have a restaurant quality soup that's surprisingly simple to pull together. Fish is packed with omega 3 fatty acids, which are wonderful for heart health, and this creamy soup is a delicious way to get those benefits. The beauty of this recipe is that it uses basic pantry staples and humble vegetables, making it both budget friendly and quick enough for a weeknight dinner. Once you master this technique, you'll find yourself making it again and again.
Ella x
Ingredients
- 500 gfish
- 1 pconions(chopped)
- 2 pccarrots(chopped)
- 2 pccelery(chopped)
- 710 mlgarlic(minced)
- 250 mlwhite wine
- 1 Lfish stock
- 150 mlcream
- 20 gbutter
- 1 pcparsley
Detail level
Instructions
- 1
In a large pot, melt the butter over medium heat.
- 2
Add the chopped onions, carrots, and celery, and cook until they are softened, about 5 minutes.
Tip: Be careful not to burn the vegetables.
- 3
Add the minced garlic and cook for 1 minute, stirring constantly.
- 4
Add the white wine and fish stock, and bring the mixture to a boil.
Tip: Scrape the bottom of the pot to release any browned bits.
- 5
Reduce the heat to low and simmer for 10 minutes.
Tip: Skim off any foam that rises to the surface.
- 6
Add the fish to the pot, and cook until it is opaque and flakes easily with a fork, about 5 minutes.
Tip: Do not overcrowd the pot.
- 7
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
Tip: Be careful when blending hot liquids.
- 8
Stir in the cream and cook over low heat until the soup is heated through, about 2 minutes.
- 9
Season the soup with salt and pepper to taste.
Tip: Add the chopped parsley for garnish, if desired.
- 10
Serve the soup hot, garnished with additional parsley if desired.
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