Creamy fishsoup

1 onion diced

2 cloves garlic, finely chopped

A little butter

2 dl white wine ev. apple juice

2 dl fishing power (possibly some fish stock and water)

1/2 liter of milk

1/2 liter cream

2 sliced carrots (preferably both orange and yellow)

1/2 finely chopped fennel

10 cherry tomatoes, divided into two

200 g diced salmon or other fish

1 handful of finely chopped herbs, I have used parsley and the green from the fennel

Salt and pepper

Ev. a little lemon or lime

Onions and garlic are blanched in a little butter. Add white wine and let it boil a little, before adding fish stock, milk, cream and a little freshly ground pepper.

Add in the carrot and fennel and cook for about 10 minutes. Add cherry tomatoes, divided in half and diced salmon or other fish. Let the soup simmer for a few minutes, until the fish is ready. Add herbs. Taste if it needs salt and more pepper. If the soup needs more acid than from the white wine, you can add a little lemon or lime.

I serve with homemade baguettes. You can find the recipe here

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