Fish soup is a must at most Christmas Eve tables in Europe. The basis of fish soup is a good quality, strong fish stock, roe or milt and root vegetables. The soup can be softened with cream or enhanced with white wine. Take inspiration from our recipes:
Select a recipe:
Carp fish soup recipe
Recipes for carp soup vary from region to region and household to household. However, the basis of the soup is the same in almost all recipes – the soup is made from carp head, trimmings, roe or milt and root vegetables.
Ingredients:
Broth
- 1 carp head
- water
- 500 g fish bones and trimmings from the carp
- 200 g root vegetables (celery, carrots, parsley)
- 1 onion
- 2 litres of water
- 5 black peppercorns
- 5 peppercorns
- 5 bay leaves
- salt
Soup
- 1,5 litres of fish stock
- 200 g fish meat and roe or milt
- 300 g root vegetables
- 1 onion
- 50 g plain flour
- 50 g butter
- bunch of parsley
- salt
- pepper
- nutmeg
Croutons
- 150 g lids
- 30 g butter
- 3 spring onions
- 1 clove of garlic
- salt
Procedure:
- Place the fish head, bones and trimmings from the carp and vegetables in cold water.
- Bring to a boil, turn down the heat, skim the foam from the surface of the soup, add the spices and cook slowly for about 1 hour.
- Strain the finished broth through a thick sieve.
- Cut the onions and root vegetables into noodles or cubes.
- Fry the finely chopped vegetables in butter, dust with flour and pour in a little of the cooled stock and leave to simmer briefly.
- Boil the fish roe or milt in salted water.
- Make up the stock, add the fish meat and the cubed roe or milt.
- Season with salt and pepper and add a little nutmeg.
- Dice the lid, finely chop the onion and fry in the butter.
- Add the crushed garlic and salt.
- Serve the finished soup with croutons and chopped parsley.
Christmas carp soup
Ingredients:
- about 400 g of carp meat – head, trimmings, roe or milt
- water
- 1 parsley
- 1 carrot
- piece of celery
- 1 onion
- 3 tablespoons sour cream
- 1 tablespoon plain flour
- 1 tablespoon semolina
- ½ tbsp butter
- parsley sprigs
- salt
- pepper
Procedure:
- Place the fish head, pieces, roe or milt, sliced onion, salt and pepper in cold water and cook over medium heat.
- When the fish is tender, strain the broth through a thick sieve.
- Add the chopped root vegetables to the clear broth and cook until tender.
- Fry the semolina in butter.
- Whisk the flour in the sour cream.
- Add the defended and chopped fish meat, roe or milt, the roasted semolina to the stock and pour in the thickened cream.
- Let everything simmer.
- Serve the soup sprinkled with chopped parsley, or you can add crispy croutons.
Creamy fish soup
Ingredients:
- carp head, bones and trimmings from one carp
- water
- 2 carrots
- 1 parsley
- 1 onion
- ½ celery
- 2 tablespoons plain flour
- 3 tablespoons butter
- 200 ml minimum 30% whipping cream
- 1 bun
- parsley
- lemon juice
- salt
- 1 bay leaf
- 1 ball of allspice
- 3 peppercorns
- nutmeg
- salt
Procedure:
- Place the carp’s gillless head, bones and trimmings in a pot of cold water.
- Add 1 carrot cut into larger pieces and half the amount of celery whole.
- Cover with 2 litres of water and boil for about 25 minutes.
- When the carp meat has softened, strain the broth through a thick sieve.
- Heat 1 tablespoon of butter in a saucepan.
- Throw in the finely chopped root vegetables and onion and fry.
- Dust with flour and fry until golden brown.
- Pour in the cooled stock, add salt and spices in a tea strainer or cheesecloth and cook for about 20 minutes.
- Fry the carp meat and return it to the soup.
- Add the cream, season with nutmeg and lemon juice.
- Add 1 tablespoon of butter.
- In the remaining tablespoon of butter, fry the cubed bun.
- Serve the soup with croutons and a sprinkling of chopped parsley.