Fish Soup

Fish Soup is a traditional Scottish recipe for a classic soup made from a fish trimming stock thickened with a flour and butter roux and flavoured with parsley. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Fish Soup.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesScottish Recipes


Ingredients:

For the Fish Stock:
fish trimmings and fish heads
1.2l water
salt, to taste
1 onion
1 celery stick
6 white peppercorns
1 blade of mace

For the Soup:
1l fish stock made as in this recipe, or fish stock
300ml water
45g butter
45g plain flour
1 tbsp parsley, chopped
salt and freshly-ground black pepper

Method:

To make the fish stock, combine the fish trimmings and water in a pan. Season with salt, bring to a simmer then skim the surface thoroughly. Add the onion, celery, white peppercorns and mace then bring back to a simmer. Cook, covered for 45 minutes. Strain through a fine-meshed sieve then measure 1l of the stock to make the soup.

Melt the butter in a saucepan, scatter over the flour and stir together to make a roux. Whisk in the stock until smooth then bring the mixture to a boil. Stir in the milk, parsley and adjust the seasonings to taste. Bring to a boil and serve immediately.

You can make this soup richer by beating together 1 egg yolk with 2 tbsp cream and whisking this into the soup when it is taken off the heat and immediately before it is served.

If desired, you can top with shredded fennel or fennel leaves.