Fish Soup

  • I thought that this soup would be excellent for Good Friday.
  • The base is a simple vegetable soup with mainly “green” vegetables and a few carrots.
  • You can vary the vegetables that you use.
  • Any white fish will be good and  you just need small pieces.
  • Where my late father used to live the small river formed part of the border between the then Poland and Russia.
  • He would often catch river fish, which he really liked.
  • I am sure he would have enjoyed this soup. 


  • 150g white fish  (Basa, Cod or Haddock)
  • 1 onion 
  • 2 leeks
  • 2 sticks of celery
  • ½ tin of sweetcorn
  • 1 large carrot
  • 3 tablespoons of butter
  • 1½ litres of vegetable stock
  • 2 tablespoons of soured cream
  • Salt & Pepper to taste


  • Chop up the onion and leeks.
  • Fry them gently in the butter.
  • Chop the celery into thin slices.
  • Chop the carrots into small pieces.
  • Mix all the vegetables together and add the stock.
  • Bring to the boil and then simmer till nearly soft.
  • Cut the fish into small pieces and add them to the soup.
  • Simmer till the fish is cooked.
  • Stir in the soured cream.
  • Season to taste.


Royal Doulton Burgundy Soup Plate

Optional – If you use more fish you can serve this more as a main dish .