Smoked fish soup with algae pearls
This is a hearty, comforting bowl of soup that is packed with flavour thanks to the smoked fish and our Fish & Seafood spice blend. This method of poaching makes it hard to overcook the fish – it creates a lovely soft texture to go with the silky smooth soup. Top it off with fresh herbs, olive oil and a spoonful of Algae Pearls and you’ll have the perfect dish for your next dinner party!
Makes 4 – 6 servings
Ingredients:
500g smoked haddock (or other white fish e.g. halibut), skinless and boneless.
1 bulb of fennel, thinly sliced
2 brown onions, thinly sliced
300g celeriac, cut into 1cm cubes
15g Fish & Seafood Spice Blend
500ml fish or vegetable stock
1L whole milk
50ml cream
75g unsalted butter
1 – 2 tsp salt (or more to taste)
Black pepper
20g fresh dill (stalks and sprigs separated)
20g fresh parsley, chopped
150ml dry white wine
Drizzle of olive oil to finish
4 tsp Algae Pearls
Directions:
1)
Remove the fish from the fridge and allow it to come to room temperature.
2)
Melt the butter over a low heat in a frying pan for which you have a lid. Gently sweat the onions, fennel and dill stalks until soft but not coloured (approximately 10 minutes).
3)
Add the Fish & Seafood spice blend and stir until the vegetables are coated.
4)
Turn the heat up slightly, then add the white wine and simmer until the volume is reduced by half.
5)
Add the fish stock and celeriac to the pan, then bring to a gentle simmer. Cook for around 20 minutes, or until the celeriac is soft.
6)
In a separate pan, warm the milk to just below boiling, being careful not to let it boil over. Remove from the heat then immediately add the smoked fish. Set aside for 20 minutes to allow the fish to poach.
7)
Gently remove the fish with a slotted spoon and leave it to rest on a warm plate while you make the soup.
8)
Combine the milk, the cream and the soup base in a blender and blend until smooth. You can do this in batches if your blender is too small. Season to taste with salt and black pepper.
9)
At this point you can pass the soup through a sieve for a smoother consistency if you like.
10)
To serve: divide the fish evenly between four warm bowls. Spoon a generous helping of soup over the fish, then drizzle with olive oil, scatter with the rest of the dill and parsley, and finish with a teaspoon of algae pearls.
11)
Serve immediately with bread and truffle seaweed butter.
Recipe product
Season your fish and seafood dishes with this fragrant spice blend: dill, lemon, garlic and organic winged kelp from Lofoten. Innovative packaging technology and 100% natural flavours. This blend of natural ingredients contains 25% organic kelp, which has a high concentration of umami, and is bursting with vitamins and minerals. Fish & Seafood has a fresh and zesty flavour, which makes it a complete spice solution for healthy, delicious meals. Created for cooks who care about 100% natural, sustainable ingredients, and who want to add flavour and nutrition into their meals with a few simple shakes. Plant-based, gluten-free and totally deliciousā¦ itās cooking with seaweed made easy!
69kr
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