Description

This fish soup with potato and vegetables is a comforting and nutritious dish, perfect for cold days. The recipe is very simple and is prepared in a short time with the Thermomix®. The fish broth gives it an intense and delicious flavor, while the potato and vegetables provide texture and vitamins. I usually use gilthead seabream, but any other white fish can be used. It is an ideal recipe for a light dinner or a quick lunch! Also, it is a great way to include fish in the diet of the little ones. I hope you like it as much as I do!

Ingredients (5 ingredients)

1 piece portion gilthead seabream

1 piece potato

400 ml fish broth

1 ración fried vegetables

Salt

Preparation (7 steps)

Peel and chop the potato

Peel 1 potato, chop it into medium cubes and place it in the Thermomix bowl.

Cook the potato in the broth

Thermomix® Setting

15 min/212°F/Velocidad 1 100

Add 400 ml of fish broth to the Thermomix bowl and program 15 min/100°C/Speed 1.

900

Prepare the fish

Meanwhile, remove the skin and bones from 1 portion of gilthead seabream and chop it into small dice.

Crush the vegetables

Thermomix® Setting

5 Seg./Velocidad 5

Add 1 portion of fried vegetables to the Thermomix bowl and crush 5 sec./Speed 5.

Cook the soup

Thermomix® Setting

7 min/212°F/Velocidad 1 100

Program 7 min/100°C/Speed 1.

420

Add the fish

Remove the Thermomix bowl from the body of the machine. Incorporate the chopped fish into the soup, cover the bowl and let it rest for 2 minutes so that it cooks with the residual heat.

Serve

Serve the soup hot and season with salt to taste.

Finished cooking? Great! 🎉

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About this recipe

This fish soup with potato and vegetables is a dish that reminds me of my grandmother. She always prepared it when the first cold days of autumn arrived. It was not a complicated recipe, but it had that homemade flavor that comforts the soul. I remember that she used the freshest fish she found in the market, sometimes hake, sometimes monkfish, and she always added a touch of sweet paprika that gave it a very characteristic color and aroma. The gilthead seabream, in this recipe, provides a delicate flavor and a firm texture that contrasts very well with the softness of the potato. The potato, for its part, not only thickens the soup, but also gives it a creamy and comforting touch. The fish broth is essential for the flavor, so I recommend using a good quality one, either homemade or bought. If you make it at home, do not hesitate to use the bones and heads of the fish to give it more flavor. The fried vegetables, which can be homemade or bought, adds a touch of sweetness and complexity to the dish. I usually use one that has tomato, pepper and onion, but you can use the one you like the most. To prepare this soup in the Thermomix®, it is important to follow the steps carefully. First, peel and chop the potato into cubes of similar size so that they cook evenly. When cooking the potato in the broth, make sure the temperature is correct so that it softens well. Meanwhile, take the opportunity to clean and chop the fish. It is important to remove the skin and bones so that the soup is more pleasant to eat. When crushing the vegetables, do not exceed the speed, as we do not want to make a puree. We want some pieces to remain to give texture to the soup. Once the soup is cooked, it is essential to let the fish rest in the residual heat so that it cooks gently and does not dry out. If you want to give a different touch to this soup, you can add some saffron threads to give it a more intense color and aroma. You can also add a little fresh chopped parsley at the end to give it a touch of freshness. For a vegetarian or vegan version, you can substitute the fish broth for vegetable broth and the fish for smoked tofu or mushrooms. This soup is perfect to serve as a single dish in a light dinner or as a first course in a more complete meal. You can accompany it with some pieces of toasted bread or croutons. If you want to give it a more sophisticated touch, you can add some peeled prawns or steamed mussels. The soup can be stored in the refrigerator for a couple of days. It can also be frozen, but keep in mind that the potato may change its texture a bit when thawed. If you want to prepare it in advance, you can cook the potato and crush the vegetables the day before and store them in the refrigerator. So, the next day, you just have to add the broth and the fish and cook the soup.

Fish Soup with Potato and Vegetables

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Description

Ingredients (5 ingredients)

Preparation (7 steps)

Peel and chop the potato

Cook the potato in the broth

Prepare the fish

Crush the vegetables

Cook the soup

Add the fish

Serve

Finished cooking? Great! 🎉

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