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Veloute Fish Soup Recipe

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Veloute Fish Soup Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
15 minutes
COOKING TIME
20 minutes

Fish soup, which gets its flavor from the healing fish broth and root vegetables, maintains its place among the indispensable dishes, especially at fish tables. This soup, which will crown the table with beautifully cooked fish, creative appetizers and fresh salads, will be appreciated by everyone. Wouldn't it be great to have a nice halva recipe behind it? You can also enjoy this taste in a practical way at home.

A new one has been added to your favorite soup recipes. Bon appetit in advance..

 
Ingredients for Veloute Fish Soup Recipe
  • 2 spoonful butter
  • 1.5 tablespoons of flour
  • 1 liter of fish broth
  • 1 teaspoon of salt
  • 1 sea bass (skinless, boneless, fillet)
  • 1/2 potato _
  • 1/2 zucchini _
  • 1/2 carrot _

For Fish Broth:

  • Head and bony parts of 1 sea bass
  • 6 spring onions
  • 1 carrot _
  • 1 leek _
  • 6 slices fresh ginger
  • 8 cloves of garlic
  • 1 star anise (very small )
  • 10 colored black peppers
  • 1 liter of cold water

For service:

  • 1 pinch of dill (finely chopped)
  • 1/4 lemon _

How to Make Veloute Fish Soup Recipe?

  • Rinse the fish pieces in cold water and place them in the pot. After washing the vegetables, put them in large pieces into the pot with the spices, add water and put them on the stove.
  • First, start boiling the fish broth over high heat. Once you see it boiling, turn the stove to the lowest setting and cook for about 45-50 minutes.
  • While the fish broth is boiling, be sure to skim off any foam that accumulates on top and never stir the water.
  • After the fish broth is ready, gently scoop it with a ladle, being careful not to stir from top to bottom, and transfer it to another container with a strainer.
  • After your ready-made fish broth reaches room temperature, you can store it in the refrigerator for a week or, if you wish, in small portions in the freezer for 6 months.