This Greek Velouté Fish Soup is mouth-watering and very tasty. Made with red fish, vegetables and Cypriot trachanas is a soup you should definitely try.
If you don’t have trachanas don’t worry. You can leave the soup as it is or thicken it with rice or tiny pasta, such as orzo etc.
What is Fish soup?
Fish soup is a type of soup or stew that is made using fish or seafood as the main ingredient. It is typically made by simmering fish or shellfish in a flavourful broth, along with vegetables, herbs, and spices.
Fish soup can be served as a starter or main course, and is a staple dish in many coastal regions around the world. There are many different variations of fish soup, with different ingredients and preparation methods depending on the region or culture.
Fish is one of the healthiest foods in the modern diet with Omega 3 fatty acids. It is high in protein and important vitamins, and, of course, it is low in fat.
What is a velouté a soup?
Velouté is a type of soup. It is a classic French soup made from a base of roux and a white stock, typically chicken or fish, and is often finished with cream or butter.
In this case, the above ingredients were substituted with trahanas, which contains the above ingredients, which will thicken the soup.
What fish is suitable for soup?
Many types of fish can be used in soups, depending on the desired flavour and texture. Some commonly used fish for soups include:
- Cod: A mild white fish that is firm and flaky, making it suitable for chowder and other creamy soups.
- Salmon: A rich and flavorful fish that is often used in bisques and other hearty soups.
- Tilapia: A mild-flavored white fish that is often used in fish stew, chowder and other soups that require a flaky fish
- Tuna: A flavorful fish that is often used in chowder, fish stew, and other hearty soups.
- Clams, mussels and other shellfish are also commonly used in soups, particularly in seafood chowders and bisques.
Additionally, some other fish that are suitable for soups are Catfish, Haddock, Mahi-mahi, Grouper, Barramundi, red snapper, sea bass, sea bream, and many more. It really depends on the regional and personal preferences.
I used frozen Red Fish for my soup.
What is Red fish?
Redfish, also known as Ocean Perch,, is a type of fish that is found in the cold waters of the North Atlantic and the Arctic Ocean.
It is a lean fish that has a mild, sweet flavor and a firm, white flesh.
The fish is typically small in size, with an average weight of 1-2 pounds.
It can be a good option for making soup as its firm texture holds well during the cooking process, but it also can be used in other ways such as grilling, broiling, sautéing or baking.
It is considered a sustainable fish species, and is often considered a budget-friendly alternative to other types of white fish.
It is high in protein and low in fat, making it an excellent choice for health-conscious consumers.
Ingredients needed to make this Fish Soup
- Fresh or frozen fish suitable for soup, I use frozen red fish
- Extra virgin olive oil
- Onion, finely chopped
- Garlic, finely chopped
- Potatoes
- Carrots
- Celery
- Tomato
- Salt and Pepper
- Trahanas (optional). You can leave out the trahanas or alternatively you can use rice or tiny pasta such as orzo
For serving (optional):
- Some croutons
- A few leaves of parsley, finely chopped
Directions:
- Peel, wash and cut the vegetables.
- Ask your fishmonger to scale and gut the fish. If using frozen fish, thaw it in the refrigerator, scale and clean the fish. Wash and boil the fish for 20 minutes. If any froth forms remove it with a slotted spoon and add salt.
- When done remove it to a platter and strain the broth. Set aside to cool before removing the bones or if you are in a hurry, remove the skin and the bones under running water and make sure that even the smallest bones are removed.
- Place the fish in a platter and reserve one cup in order to make the soup.
- Heat the olive oil in a dry sauce pan and sauté the onion until translucent. Add the garlic and sauté for a few seconds. Add the chopped vegetables, mix and add the broth.
- Bring to a boil, lower heat, cover with lid and simmer until the vegetables are almost soft, for about 30 minutes.
- Add the fish and, trahanas (cracked wheat) to the vegetables and cook them for fifteen minutes.
- Using a stick blender, purée them to make a smooth soup.
The leftover fish is used to make the Mayonnaise Fish.
There are a few other ways to do the fish soup:
Instead of adding trahanas, you can add all the fish and leave it as it is.
Add 1 tbsp rice for each plate of soup or add orzo or other tiny pasta.
Serve with extra virgin olive oil, lemon juice and freshly grated pepper or a dollop or Greek yoghurt on top.
Alternatively, you can make an avgolemono sauce, using 2 eggs and the juice of 1 – 2 lemons (1/4 cup) and add it to the soup.
Greek Velouté Fish Soup
This Greek Velouté Fish Soup is mouth-watering and very tasty. Made with red fish, vegetables and Cypriot trachanas is a soup you should definitely try.
Ingredients
- 800 grams of fresh or frozen fish suitable for soup, I use frozen red fish
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 3 medium potatoes, cubed
- 2 medium carrots, peeled and finely cut
- 1 cup celery, finely chopped
- 1 tomato, peeled and cubed
- 1 tsp salt
- Freshly ground pepper
- 1 cup cooked fish
- 3/4 cup trahanas or rice or orzo
For serving (optional):
- Croutons
- A few leaves of parsley
Instructions
- Ask your fishmonger to scale and gut the fish If using frozen fish, thaw it in the refrigerator, scale and clean the fish
- Boil the fish in salted water, for 20 minutes If any froth forms remove it with a slotted spoon and add salt Remove from the water and drain the broth.
- Set aside to cool before removing the bones or if you are in a hurry, remove the skin and the bones under running water and make sure that even the smallest bones are removed.
- Place the fish in a platter and reserve one cup in order to make the soup.
- While the fish is boiling peel and chop the vegetables.
- Dry your saucepan.
- Heat the olive oil and sauté the onion until translucent.
- Add the garlic and sauté for a few seconds.
- Add the chopped vegetables, mix and add the broth, salt and pepper
- Bring to a boil, lower heat, cover with lid and simmer until the vegetables are almost soft, for about 30 minutes.
- Add the fish and trahanas (cracked wheat) and salt and pepper to the vegetables and cook them for fifteen minutes.
- Using a stick blender, purée them to make a smooth soup.
- Serve the soup as it is or add croutons, freshly grated black pepper and some finely chopped parsley.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 548Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 135mgSodium 836mgCarbohydrates 31gFiber 4gSugar 4gProtein 67g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
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Kopiaste and Kali Orexi!
