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Irish Fish Soup
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(Recipe ID: 594)
Serves 4
Preparation time: 45 minutes
Source: Vito De Carlos
This recipe may seem really complicated, but its not. Most of the ingredients go into making the fish stock, which is very easy to prepare. The rest of the recipe is just 1,2,3.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 pound Fish - bones, heads, trimming, etc
- 1 small Onion stuck with two cloves
- 2 Bay Leaves *
- 2 Tablespoons Fresh Parsley, coarsely chopped
- 1 teaspoon Coarse Sea Salt *
- 1/2 teaspoon Black Peppercorn *
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 1 cup Whole Milk
- 2 Tablespoons Plain Yogurt
- 1 Tablespoon Fresh Lemon Juice
- Fine Sea Salt and Fresh Ground Black Peppercorn, to taste *
Instructions
- Put into a large pot the fish bones, fish heads and trimmings, cover with cold water. Add onion, bay leaf, 1 Tablespoon parsley, salt and peppercorn. Bring to a boil, then simmer for 1/2 hour. Strain through a fine sieve into a measuring jar. Save 2 cups and set aside.
- In a large saucepan melt the butter and stir in the flour. Cook gently for a few minutes. Gradually add the saved fish stock and the milk. Simmer for a few minutes.
- Add yogurt and lemon juice, stir well. Season to taste and add remaining parsley. Serve at once.
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