Lake Fish Soup
A delicate soup from the lake district, made with whitefish, roach and trout in a broth prepared from fish trimmings, vegetables, white wine, thyme and marjoram.
Ingredients
For 4 personeFor the soffritto
For the soup
To finish
To serve
Before you start
Method
Prepare the soffritto
Finely chop the carrot, onion and celery and gently soften them in a saucepan.
Prepare the fish broth
Add the fish trimmings and garlic, allow them to flavour the base, then deglaze with white wine. Cover with water, season with salt and pepper, and add the thyme and marjoram.
Cook the broth
Gently simmer the fish broth.
Skim if necessary.
Strain
Carefully strain the broth, removing the bones, heads, vegetables and herbs.
Cook the fillets
Cut the whitefish, roach and trout fillets into strips and cook them for a few minutes in the strained broth.
The cooking time varies depending on the thickness of the pieces.
Serve
Ladle the soup into deep bowls and serve with grilled bread slices.
Good to know
Tips
Use very fresh fish and strain the broth very thoroughly. Add the fillets only at the end to keep them tender.
Variations
The fish selection can vary according to the catch and availability, while using freshwater species suitable for soup.
Storage
The strained broth keeps in the refrigerator for 1 day. The soup with already cooked fish is best eaten immediately.
Behind this recipe
The Lake District Tourist Board presents this soup as a local recipe, highlighting freshwater fish such as whitefish, roach and trout, and using the trimmings to make a flavoursome broth.
