Simplest fish soup

Here, I present you with an easy way to make a simple fish soup without stocks, using simple ingredients one has at home. From early on I learned that fish soup tastes best when many fish are combined. Honestly, I rarely do have many sorts of fish just laying around. This time, we bought a turbot file for a new years celebration and the guy over the counter asked if we wanted to take bones with us. And I was like – great, meaning it is a fish soup.

The soup is very versatile – you use whatever parts of whatever fish you have, just lets leave the gut out.

For 4 portions you need

• Fish (any kind, can be bones, head, can be a mix) Here, I used 1 bones of turbot, some leftovers of cod, salmon, tiger prawns.

• 2 potatoes

• 1 carrot

• 1 yellow onion

• Frozen green peas

• 1 lemon

• one celery stem

• Salt, pepper

• 6 peppercorns

• Greens (spring onion, dill)

1. I place the fish (can be frozen still) and half-cut onion in a pot with cold water, just covering the fish, add pepper corns.

2. Once boiling reduce the heat and let it boil 10-20 minutes, till the fish is boiled.

3. After a while I sieve it throught (do not remove the stock we just made).

4. I put the stock back to the pot and add cut potatoes and carrots.

5. In the meanwhile, I remove sieved fish meat from the bones, add them to a separate bowl.

6. In case I have some super nice fish fille, sometimes, I do not boil it in the beginning, and just add it later, around now. This time I did it with some beautiful salma salmon.

7. Once the fish and potatoes are boiled, I add the separated fish meat back in the stock. Also add a cut celery stem if using any.

8. If using shrimps, I add them now (sometimes I do, sometimes I do not use it). Can add some frozen peas, but that is not necessary.

9. Time to add the lemon zest, and lemon juice.

10. Once everything is boiled, I serve it topping with some greens.

Happy soup for all of you!