Dutch Fish Soup with Prawns
Why this recipe works
- Gentle savoury base: Leek and celery are softened in butter before the stock is added, giving the broth a rounded vegetable sweetness.
- Light creaminess: Double cream is stirred in at the end, adding body while keeping the soup delicate rather than thick.
- Fast seafood cooking: White fish and prawns cook directly in the simmering broth, making the soup efficient without needing separate pans.
Get the most out of this recipe
Timing notes
- Serve soon after cooking: The seafood is best when just cooked through, so ladle the soup into bowls as soon as the cream and dill are stirred in.
- Prep before adding seafood: Have the fish cut and prawns ready before they go into the pot; once added, the cooking time is only a few minutes.
Texture tips
- Keep the simmer gentle: A low simmer helps the fish stay in neat pieces and prevents the prawns from turning firm or rubbery.
- Do not boil after adding cream: Lower the heat before stirring in the cream and warm it through gently to keep the broth smooth.
Ingredient notes
- Choose firm white fish: Use a skinless white fish that holds together well in soup, such as cod, haddock or pollock.
- Fresh dill works best: Fresh dill gives the soup its clean herbal finish; parsley is a milder alternative if dill is not available.
Make-ahead tips
- Reheat gently: Warm leftovers over a low heat until piping hot, avoiding a boil so the cream stays smooth and the seafood does not overcook.
- Best eaten fresh: The soup can be refrigerated briefly, but the texture of the seafood is best on the day it is made.
Equipment you'll need
Ingredients
Instructions
- Trim the leek, then slice it and rinse well to remove any grit. Finely slice the celery.
- Melt the butter in a large pot over a medium heat. Add the leek and celery and cook for 8 to 10 minutes, stirring often, until softened but not browned.
- Pour in the fish stock and bring to a gentle simmer. Cook for 8 minutes so the vegetables turn tender and the broth takes on their flavour.
- Cut the white fish into bite-sized pieces. Add the fish and prawns to the pot and simmer gently for 3 to 5 minutes, until the fish is just opaque and the prawns are hot through.
- Lower the heat and stir in the double cream. Warm for 2 to 3 minutes without boiling, then stir through most of the dill and ladle into bowls, finishing with the remaining dill.
Recipe notes
Tips
- Keep the soup at a gentle simmer once the fish goes in; a hard boil can break the fish into flakes and make the prawns tough.
- If your fish stock is already well seasoned, taste before serving and adjust by reducing a little longer rather than boiling after adding the cream.
Substitutions
- Replace double cream with single cream for a lighter finish; keep the heat very low and do not let it boil.
- Replace fresh dill with fresh parsley for a milder, greener flavour.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan over a low heat until piping hot, taking care not to boil once hot as the cream can split and the seafood can overcook.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Celery Crustaceans Fish Milk
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