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
New and improved recipe! Now with our luxury smoked wakame, for a well-rounded, smoky flavour.
Algae Pearls are a revolutionary plant-based caviar created using Atlantic wakame harvested from the pristine waters of northern Norway. These little spheres are the perfect topping for your sushi, eggs and fish dishes. Gluten free and vegan, Algae Pearls combine the delicate flavour of smoked wakame with the pleasing texture of roe. Not only are Algae Pearls delicious, but they are also incredibly versatile. They are heat-resistant and maintain their vibrant green colour, rich umami flavour, and satisfying texture even after cooking, making them a great addition to a wide range of dishes. This innovative product is perfect for those who want to expand their culinary boundaries, make visually stunning dishes and spark conversation around the dinner table. Whether you use them as a garnish for salads, soups, or sushi, or as a flavourful topping for pasta, rice, or grilled vegetables, Algae Pearls are sure to be your new favourite seafood treat!
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