Velouté fish soup

Clean the sea bass. Remove the flesh and cut it into cubes for the soup. Keep the bones and head for the stock. Alternatively, ask the fishmonger to clean it and give you the bones and head.

For the stock, place the fish bones and head, the onion, garlic, peppercorns and water in a pot. Boil for 25–30 minutes. Strain and keep only the clear stock.

In another pot, heat the olive oil and sauté the sweet potato, carrots, fennel, onion and garlic until softened.

Add the stock and simmer for 20 minutes until the flavors come together.

Blend with an immersion blender until velouté-smooth.

Add the sea bass cubes and cook for 2–3 minutes, just until the fish turns opaque without breaking apart.

Serve hot with a little olive oil and lemon zest. Serve with warm bread or croutons.

Velouté fish soup

Servings

Preperation

Cooking

Waiting

For the stock

For the soup

For serving

See more recipes:

Creamy mushroom soup with truffle oil

Minestrone Soup

Shrimp soup with lemongrass and sweet potato

Mushroom soup with herbs

Velouté fish soup

Servings

Preperation

Cooking

Waiting

For the stock

For the soup

For serving

See more recipes:

Creamy mushroom soup with truffle oil

Minestrone Soup

Shrimp soup with lemongrass and sweet potato

Mushroom soup with herbs

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