• Skip to main content
  • Skip to primary sidebar
surprising.recipes
menu icon
go to homepage
  • breakfast
  • soup
  • lunch
  • dessert
  • all
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • breakfast
    • soup
    • lunch
    • dessert
    • all
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » soup

    fish soup for the fall

    25 November 2020 by toondebacker 1 Comment

    Share this recipe
    fish soup for the fall
    fish soup for the fall

    Some time ago, I stumbled again over my recipe for Fiskasúpa - Icelandic fish soup. It inspired me to make an new fish soup with typical autumn vegetables. This fish soup for the fall is a delicious meal soup for the chilly autumn weather. I advise to eat a fresh baguette with it.

    fish soup for the fall

    fish soup for the fall

    This fish soup for the fall is packed with vitamins and energy. In addition to the North Sea fish it contains leek, bell pepper and pumpkin.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course lunch, meal soup, Soup
    Cuisine Belgian, Serbian
    Servings 8 persons
    Calories 160 kcal

    Ingredients
     
     

    • 1,5 liter vegetable stock
    • 400 gram salmon
    • 400 gram cod
    • 500 gram pumpkin Hokkaido, the orange one
    • 1 leek
    • 2 bell pepper red
    • 1 onion yellow
    • 1 clove garlic
    • 2 tablespoons ajvar

    Instructions
     

    • Cut the onion into rings. For the garlic you can choose between pressing it and cutting it into small pieces.
    • Deseed the bell peppers and cut them into pieces of app. 1 cm (0,5 inch)
    • You don't need to peel the Hokkaido pumpkin. Just remove the pits and cut them also into cubes of 1-2 cm (up to 1 inch)
    • I cut the leek into rings of app. 0,5 cm. (0,25 inch).
    • Heat some oil in a pot and sauteé the onion in it. Then add the bell pepper, the leek and the garlic.
    • Let it simmer for a few minutes until the vegetables become translucent. Then add the vegetable stock and the pumpkin cubes. Bring it to a boil and let it simmer for 30 minutes.
    • Meanwhile you can cut the fish into pieces of up to 1 inch. I removed the skin of the salmon first.
    • After half an hour, season the soup with pepper, salt and ajvar.
    • Add the fish to the soup and let it cook for another 5 minutes until the fish is ready.
    • Serve immediately and enjoy with a fresh baguette.

    Nutrition

    Serving: 200gCalories: 160kcalCarbohydrates: 11gProtein: 20gFat: 4gSaturated Fat: 1gCholesterol: 49mgSodium: 804mgPotassium: 767mgFiber: 1gSugar: 6gVitamin A: 6877IUVitamin C: 47mgCalcium: 39mgIron: 1mg
    Keyword bell pepper, fish, fish soup, leek, pumpkin
    Tried this recipe?Mention @surprisingrecipes or tag #surprisingrecipes!

    Stay in touch, get the latest updates!

    We don’t spam! Read our privacy policy for more info.

    Check your inbox or spam folder to confirm your subscription.

    The pumpkin: to peel or not to peel?

    Before, I always used to peel the pumpkin and only used the pulp. I thought the peel would be to tough to eat. But I was wrong, nothing could be further from the truth! On cooking the peel becomes almost as tender as the pulp and will not harm your mouth at all! On the contrary, it almost dissolves completely and adds extra taste and color to your dish. The advantages?

    • less work: removing the skin of the pumpkin is always a lot of work. Certainly large pumpkins are clumsy and the danger of hitting your finger with the knife is not non-existent.
    • healthier and tastier: most of the flavor and vitamins are in the outer rim. So it is a shame to throw just that part away. Especially in autumn you need these vitamins to prepare for the dark winter months.

    This advice is valid for the most used pumpkin types: Hokkaido (the orange one) and butternut squash (the long light yellow one).

    How did I get the idea to use the pumpkins with their peel? Well, the first time I used this method was for my delicious spicy roasted pumpkin from the oven. There, the skin even caramelizes due to the herbs and it becomes super delicious. After that I naturally started to wonder why I always peel my pumpkins in other preparations. And that's the way I often do it now without this intermediate step.

    About ajvar

    Chances are you've never heard of ajvar. No problem, that was the case with me also, until a few weeks ago. I had it in my Hellofresh box a few times as an ingredient. As a hobby chef you want of course to find out about this new ingredient. If you don't find ajvar, you can also use regular tomato puree for some extra color and flavor in your soup.

    Ajvar is actually a Serbian preparation based on bell pepper and eggplant. That's why it fits so well in this fresh fish soup for the fall. it matches to the taste and gives a deeper orange color to the soup. Both peppers and eggplants are abundant in the fall. They are preserved for the long winter months. They are cooked as a whole on an open fire or a grill. The bell pepper is then stripped of its seeds and skin to avoid a bitter taste. Then everything is mashed and stewed for preserving in glass jars. A lot of work, but good and you will enjoy it for a whole year.

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    fish soup for the fall
    fish soup for the fall
    fish soup for the fall
    fish soup for the fall

    Share this recipe

    More The best surprising.soups

    • Summer watermelon gazpacho
    • Red lentil soup with chorizo
    • Spicy curry-pumpkin soup
    • Changua with croutons

    Reader Interactions

    Comments

    1. Alex

      November 25, 2020 at 10:13 pm

      And, one thing to know if you're not familiar with Ajvar: There are two types, basically. One is the regular Ajvar, as you descibed. The second uses peperoni freely. These are a variant of the chilis prominent in North and South America. There are brands here in Germany (one is Kattus) that make both versions. The hot one is really hot and used especially for spicy grilled meats.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

    More about me ?

    • Facebook page
    • Instagram account
    • Twitter account
    • Pinterest account
    • Send me a mail

    Popular

    • Hot smoked salmon with cucumber and apple
    • Ghent chicken casserole - waterzooi
    • Boursin bites with smoked salmon
    • Spicy roasted pumpkin

    Subscribe

    Contact

    GERECHTENWEB

    Top surprising.recipes per year

    201620172018
    201920202021
    2022

    Footer

    Back to top

    About

    • Privacy Policy
    • About Surprising.recipes
    • Contact
    • subscribe

    Surprising.Regional

    • Belgium
    • Italy
    • Greece
    • Asia

    Pages

    • Royal Boch
    • Surprising from the oven
    • Surprising.chicken
    • Surprising.appetizers

    Privacy Policy