Onion Fish Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g onion (s)
- 3 cloves garlic, chopped
- 500 g fish fillet (s), your choice (saithe, panasius, trout, plaice, )
- 1 liter fish broth or vegetable broth
- 100 ml white wine
- 50 g butter
- salt and pepper
- Caraway seed
- parsley
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Dice the fish fillets, season with salt, pepper and drizzle with a little lemon juice. This should be done first so that it can pull something. Cut the onions into rings approx. 2 - 3 mm thick.
- Melt the butter in the pan. As soon as it begins to smoke slightly, add the onions and chopped garlic. Stir every now and then and don`t let it get brown. Over medium heat, the onions should be translucent after about 10 minutes and a bit greasy on the outside.
- Now deglaze with the white wine and bring to the boil for about 2 minutes until the alcohol has evaporated. Then add the broth and cook over medium heat. Add half a teaspoon each of caraway seeds and parsley. Everything should cook for about 20 minutes, depending on how firm you want the onions to be.
- The softer the onions, the more digestible the dish will be. I like it best when the core still has a bit of bite. When the onions are as firm as you want them to be, add the fish cubes and let them steep for about 10 minutes over low heat. Season to taste with salt and pepper.
- Serve with freshly toasted toast bread.
- You can try the dish in many variations, e.g. additionally with prawns to get a more intense fish taste. In this case, I would add a gentle spiciness with chili powder. Fennel also goes well with it, just dice it and sauté with the onions at the beginning.
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