Indulge in the delightful flavors of a creamy seafood soup that combines tender white fish fillets and succulent shrimp in a rich and velvety white sauce. This recipe offers a comforting and satisfying experience for seafood enthusiasts or anyone seeking a bowl of soup that is both delicious and nourishing.
The soup begins with the creation of a homemade white sauce, where a blend of butter, flour, and fish stock forms a creamy base. Seasoned with a touch of garlic, salt, and white pepper, the sauce infuses the dish with layers of savory goodness.
To enhance the seafood essence, cooked white fish fillets and peeled prawns are added to the sauce, allowing them to simmer gently and absorb the flavors. The fish fillets are carefully flaked and combined with the pounded prawns, resulting in a delicate texture that perfectly complements the creamy backdrop.
To achieve a smooth and velvety consistency, the soup is pureed in a blender, creating a luscious blend of flavors and ensuring a delightful dining experience. Before serving, a touch of cream is added to enrich the soup, adding a luxurious creaminess that harmonizes beautifully with the seafood medley.
As a final touch, reserved prawns are used as an elegant garnish, crowning the soup with their vibrant presence. With each spoonful, you’ll savor the harmonious combination of tender fish, plump prawns, and the creamy base that brings everything together.
Whether enjoyed as a comforting main course or an elegant starter, this creamy seafood soup is sure to captivate your taste buds and leave you longing for more. Treat yourself and your loved ones to a bowl of this delectable creation, and let the flavors transport you to a world of culinary bliss.
Enjoy this creamy and flavorful seafood soup as a delightful starter or a comforting main course. The combination of white fish fillets, prawns, and the rich white sauce creates a harmonious and delicious dish that is sure to impress your taste buds. Now, let’s break down the ingredients and instructions into bullet points for easy reference.
INGREDIENTS:
White Sauce
- 25 g butter
- 25 g flour
- 550 ml fish stock
- Salt
- White pepper
- 1 garlic clove, crushed
Soup
- 450 g cooked white fish fillets, skinned, deboned, flaked
- 175 g peeled prawns (shrimp)
- Salt
- White pepper
- 75 ml cream
- 50 g butter
INSTRUCTIONS:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 60 seconds, stirring constantly.
- Pour in the fish stock gradually while whisking continuously to avoid lumps.
- Remove the saucepan from the heat and add salt, white pepper, and crushed garlic. Stir well.
- Cover the saucepan and let it simmer for ten minutes to infuse the flavors.
- Set aside a couple of prawns for garnish, and pound the remaining prawns using a mortar and pestle.
- Add the pounded prawns and the cooked white fish fillets to the sauce in the saucepan.
- Cover the saucepan and simmer the mixture for another ten minutes, allowing the flavors to blend.
- Using a blender, puree the soup until smooth.
- Return the pureed soup to the saucepan and adjust the seasonings with salt and white pepper if needed.
- Add the cream to the soup and heat it again, stirring gently.
- Serve the soup hot, garnished with the reserved prawns.
