This is my husband and my son’s favorite soup! My daughters prefer this soup with carrots and parsnips. This takes a bit more time because they want me to peel fresh ones and cut them into medium-sized pieces.
This soup can be made quickly if you put the fish in the fridge to dethaw the evening before and use frozen veggies. My fastest fish soup was done in 30min.
Feeds 5 adults
1 whole Fennel (If you don’t have one at home add a teaspoon of fennel spice to the soup)
2 cloves of garlic
1/3 cup sour cream substitute. Our favorite is made out of Oats by Oatly, but there are many different products that try to copy sour cream. These are often made out of Soy or coconut. Use whatever your family likes or just add more oat, soy, or coconut cream. The sour cream substitute is only in the soup to add flavor.
3 cups frozen veggies (buy the finely chopped kind)
2 teaspoons veggie stock
2 cubes veggie bouillon (or about 3 teaspoons powder)
1 cube fish bouillon (or 1teaspoon fish fond)
1 teaspoon salt
4 pieces Salmon (if you buy the kind divided up for individual meals) or 1/2 side of Salmon. You can use Alaskan pollock if you like that better or mix the two different kinds of fish. My kids prefer salmon so I usually only use wild salmon. If you don’t like fish you can use shrimp or even add shrimp to the fish soup.
3 cups oat-cream (If you can’t find oat cream use coconut cream or soy cream)
1 quart water
First, put a pot of water on the stove on medium heat then cut and fry the fennel. (Sometimes I fry extra and freeze it to save time next time I make soup)
I usually fry the veggies and salt them before I add them to the soup this gives them better flavor, but when your in a hurry skip this step and just dump the frozen veggies into the soup!
Add the bouillon, veggie stock, fish fond, salt, and press the garlic into the water.
Add sour cream substitute and oat cream (or coconut cream), to the water and stir. Then add the veggies!
Bring to a gentle boil and add the fish, which should be cubed in pieces about 1/2 in by 1/2 in (or slightly bigger than 1cm by 1cm).
As soon as you add the fish turn the heat down to low for the last 5 min. After 5 min look at the fish. You should be able to see if it’s done.
Taste it before serving it if you are worried about it not being done. It should not take longer than 7 min for the fish to be completely cooked through.
My family likes a lot of taste. You can adjust the bouillon to suit your family or add a dash of cyanine pepper to add some heat!
Good luck!