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Latvian Creamy Fish Soup
A comforting and elegant fish soup featuring tender fish in a rich, creamy broth infused with leeks, carrots, and fresh dill. A delightful taste of the Baltic coast.
ð§ ææ
- 500 g White fish fillets(such as cod, pike-perch, or salmon, cut into bite-sized pieces)
- 2 tablespoons Butter
- 1 medium Leek(white and light green parts only, finely chopped)
- 1 medium Carrot(peeled and thinly sliced)
- 1 small Parsnip(peeled and thinly sliced (optional))
- 1 clove Garlic(minced)
- 2 tablespoons All-purpose flour
- 500 ml Fish stock(or vegetable broth)
- 150 ml Dry white wine(optional, but adds depth)
- 200 ml Heavy cream
- 2 tablespoons Fresh dill(chopped)
- to taste Salt
- to taste Black pepper
- 1 teaspoon Lemon juice(optional, for brightness)
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add the chopped leek, sliced carrot, and parsnip (if using). Sauté until softened.
- 2
Add the minced garlic and cook for 1 minute until fragrant.
- 3
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to cook out the raw flour taste.
- 4
Gradually whisk in the fish stock and white wine (if using), ensuring no lumps form. Bring to a simmer.
- 5
Reduce heat to low, stir in the heavy cream and most of the chopped dill. Season with salt and pepper.
- 6
Gently add the fish pieces to the soup. Simmer gently until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 7
Stir in the optional lemon juice. Taste and adjust seasoning if necessary.
ð¡ ããã®ã³ã
- âUse fresh, good-quality fish for the best flavor.
- âAvoid boiling the soup vigorously after adding the cream to prevent it from curdling.
- âA splash of dry vermouth can be used instead of white wine.
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- Add a pinch of nutmeg for warmth.
- Include other root vegetables like potatoes or celery.
- A small amount of sour cream can be swirled in at the end for extra tang.