Fish Soup with Poached Fish to Follow

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a light soup and not too fishy, finished with an egg and lemon sauce. The poached fish is served as a second course with lemon oil or mayonnaise. I prefer not to use whole fish if I’m making this for children. Whatever you use, make sure there are no bones and strain the broth well. I often make a chicken soup in the same way, boiling the whole chicken for a little longer in slightly more water.


Lemon Oil

  • about 4 tablespoons olive oil
  • juice of half a lemon
  • small sprinkling of crumbled dried oregano, or chopped parsley
  • 2 french shallots, peeled but left whole
  • 2 garlic cloves, peeled but left whole
  • 2 large carrots, peeled and cut into chunks
  • 1 large zucchini (courgettes)
  • 7 small potatoes, scrubbed
  • 2 small leafy celery stalks, halved
  • 4–5 whole parsley stems
  • 7 peppercorns
  • 1 bay leaf, fresh if possible
  • 1 × 230 g( oz) salmon fillet, skinned
  • 1 × 290 g(10¼ oz) ocean perch fillet
  • 100 g( oz) rice
  • 2 eggs
  • juice of 2 lemons


For the lemon oil, whisk the oil, lemon juice, herbs and a little salt until fairly thick. Taste and add more salt, or pepper if you like.

Put the shallots, garlic, carrots, zucchini, potatoes, celery, parsley, peppercorns, the bay leaf, if it is dried, and some salt in a large pan with about 2.5 litres(87 fl oz/10 cups) of water. Bring to the boil, lower the heat to a high simmer and cook, uncovered, for about 25 minutes. The zucchini should be nice and soft, so remove it with a slotted spoon to a plate. Remove the carrots and the potatoes, too, if they are soft. If not, they can be left for a few more minutes. Simmer the broth for another 15 minutes, then add the fish and the bay leaf, if it is fresh. Gently simmer for 10 minutes, or until the fish is cooked through. Carefully lift out the fish, shallots and celery onto a platter and keep warm.

Strain the broth into a clean pan, discarding the peppercorns and herbs. Bring the broth to the boil, add the rice and simmer for about 20 minutes until it is cooked.

Meanwhile, whisk the eggs until they are foamy and then mix in the lemon juice. Whisk in a ladleful of hot broth and, when that is combined, whisk in another ladleful. Take the pan of broth from the heat and stir the egg mixture into it. Return to very low heat for just a few moments to warm through, but don’t let it get too hot or the eggs will scramble. Taste for salt and then serve immediately, with a good grinding of back pepper for those who’d like it.

Serve the platter of fish, shallots, carrots, potatoes, zucchini and celery as a second course. Everyone can choose what they want, dousing the fish with the lemon oil, or some mayonnaise, or both.