Fennel Perch Soup
recipe

This delicious and light fennel perch soup is a perfect way to utilize summer fish catches. Combine fresh ingredients and enjoy by the lake!
Preparation Time: 30 minutes
Serving Size: 4-6 servings
Ingredients:
- 400 g fresh perch fillets
- 1 fennel bulb
- 1 onion
- 2 garlic cloves
- 3 potatoes
- 1 l fish stock
- 2 dl cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Instructions:
1. Peel and chop the onion, garlic, and potatoes. Slice the fennel into thin strips.
2. Heat olive oil in a large pot and sauté the onion and garlic for about 3 minutes.
3. Add the fennel and potatoes to the pot, and continue cooking for another 5 minutes.
4. Pour the fish stock into the pot and simmer until the potatoes are tender, approximately 15-20 minutes.
5. Add the perch fillets to the soup and cook for an additional 5-7 minutes. Stir in the cream and season with salt and pepper.
6. Serve the soup in bowls and garnish with fresh dill before enjoying.
Nutritional Information (per serving):
- Energy: 220 kcal
- Protein: 20 g
- Carbohydrates: 18 g
- Fat: 9 g
- Fiber: 2 g

Reviews: 4.37 (5874 reviews) ★★★★★ share