Fish Soup with Celery

• I have been looking at some of my Polish soup books and have seen several recipes for fish soups.
• I decided to try some of them out and this is one of them.
• I have posted several fish soup recipes before, one with peppers – one with salmon  and one similar white  fish soup recipe.
•  

INGREDIENTS

• 350 g of white fish (cod, haddock or pollock)
• Juice of 1 lemon
• 1 large onion
• 2 leeks – the white part
• 2 tablespoons of butter  to fry the onions
• 3 stalks of celery
• 3 carrots
• 1½ litres of vegetable stock
• 2 bay leaf
• 3 grains of allspice
• 3 grains of black pepper
• Salt & Pepper to taste – if needed.
• *
• 125ml of soured cream
• Large handful of chopped flat leaved parsley to serve.

METHOD

• Cut the fish into large chunks.
• Wrap the fish with the lemon juice in a foil parcel and keep chilled for 30 minutes.
• Chop the onion into small pieces.
• Slice up the leek into rings.
• Slice the celery into small pieces.
• Chop the carrots into small cubes.
• Gently fry the vegetables in oil without browning them.
• Add the stock, bay leaves, allspice and peppercorns.
• Bring to the boil and them simmer gently until the vegetables are soft.
• Add the fish and simmer for around 10 minutes.
• Separate the fish chunks into smaller pieces. 
• *
• Add the soured cream and stir.
• Season to taste,
• Serve with the parsley sprinkled on top. 

Royal Doulton Carnation soup plate