This healthy and simple fish soup recipe is great for any season.
And if you happen to suffer from seafood allergies or are lactose intolerant, this can be a smart alternative to seafood chowder.
It’s easy to make and ready in 20 minutes!
♦ 2 tablespoons vegetable oil
♦ 1 onion
♦ 2 carrots
♦ 2 celery stalks, leaves included
♦ 1 large Russet potato
♦ 6 cups of water
♦ 2 large frozen boneless haddock fillets, 0.6 kg (cod, sole or halibut will do too)
♦ 2 Knorr® homestyle vegetable stock packages
♦ Salt & pepper to taste
♦ 1/2 lemon (optional)
♦ Cut vegetables
♦ Heat oil
♦ Add onion and cook until translucent
♦ Add water
♦ Add vegetable stock
♦ Add frozen fish, whole (no need to cut into pieces, it will break apart on it’s own once cooked)
♦ Add vegetables
♦ Bring to a boil
♦ Reduce heat
♦ Stir and simmer for 20 minutes or until fish and potatoes are cooked
♦ Add salt and pepper
♦ Add fresh lemon juice before serving (optional)
Serve with warm biscuits or garlic bread.