Put and Take Sverige
Rainbow trout fish soup
A creamy fish soup is a grateful way to look after rainbow trout, especially if you have several fish or want to stretch the catch to four people. It is simple to cook and hard to mess up, as long as you put the fish in last so it does not boil apart.
How to do it
- Fry chopped onion, garlic and leek until soft in butter in a pot.
- Add potato and carrot plus fish stock and boil until the vegetables are tender.
- Pour in the cream and let it simmer together a minute. Season with salt and pepper.
- Add the rainbow trout pieces and let them simmer through on low heat for 3–4 minutes. Do not boil.
- Top with plenty of dill and serve with bread.
The key: put the fish in last
The only thing that can go wrong is the fish boiling apart. So put the fillet pieces in last of all and let them only simmer through on low heat — they are done in a few minutes. For extra flavour you can boil a simple stock on guts and bones first, see gutting fish, and strain them out before you build the soup.
If you need to split the fish into fillets first, see fillet rainbow trout. More recipes under cook the catch.
FAQ
Can I use the whole fish for soup?
Use fillet pieces without skin and bones in the soup itself. Guts and bones you can boil a simple stock from first, for extra flavour, then strain them out.
Why does the fish fall apart?
Because it boiled too hard or too long. Put the fish pieces in last and let them only simmer through on low heat for a few minutes — they cook fast.
Can I freeze fish soup?
Cream and fish can split a little on freezing, but it works. The soup is best freshly made. If you want to prepare, make the vegetable base ahead and add fish and cream when you reheat.