Chef's Recipes

Lemony fish soup

Australian Gourmet Traveller recipe for lemony fish soup by The Fish House.

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
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Lemony fish soup
"The fish soup at The Fish House is elegantly simple, with impressive flavour. Could you ask for the recipe?"
Ann Dabney, Coolangatta, Qld
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Ingredients

  • 2 tbsp olive oil
  • 500 gm Desiree potatoes (about 2), diced
  • 4 celery stalks, diced
  • 1 onion, diced
  • 250 ml white wine
  • 250 ml (1 cup) chicken stock
  • ½ cup (loosely packed) flat-leaf parsley, plus extra to serve
  • ¼ cup (loosely packed) dill, plus extra to serve
  • 3 small snapper (1kg each), filleted and skinned, bones and head reserved for stock
  • Juice of 2 lemons
  • To drizzle: extra-virgin olive oil
  • To serve: crusty bread
Fish stock
  • 1 fennel bulb, quartered
  • 1 onion, quartered
  • 1 leek, coarsely chopped
  • 1 fresh bay leaf
  • 4 thyme sprigs
  • 2 tsp white peppercorns, coarsely cracked

Method

Main
  • 1
    For fish stock, combine ingredients, fish bones and fish head in a large saucepan, cover with 1.5 litres cold water and add a generous pinch of salt. Bring to the boil, reduce heat and simmer until vegetables are tender (15- 20 minutes). Strain and set aside. Makes about 1 litre.
  • 2
    Heat olive oil in a large saucepan over medium-high heat, add potato, celery and onion and stir continuously until potato softens (10-12 minutes). Add wine, chicken stock, herbs and fish stock, bring to the boil and cook until vegetables are tender (25-30 minutes).
  • 3
    Coarsely chop 4 snapper fillets, add to soup with lemon juice and simmer until fish is cooked (5 minutes). Season to taste and blend with a hand-held blender until smooth (be careful, hot soup can splash).
  • 4
    To serve, finely chop remaining 2 snapper fillets, add to soup and bring back to boil. Remove from heat and divide soup among bowls, scatter with parsley and dill, drizzle with extra-virgin olive oil and serve with warm crusty bread.