West Country Fish Soup

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West Country Fish Soup

The counties of Devon, Dorset, and Cornwall have a long history of commercial fishing, so it's not surprising that fish soup is a staple of local people. Traditionally, cheap offcuts of any white fish would have been used because they were cheap and easily found. This recipe works well with tilapia, and any leftovers of fish. Oily fish like mackerel, and pilchards or smoked fish should only be used in small quantities.
This recipe is based on a local West country recipe from one of our family holidays when we were kids.
Print Recipe
CourseLunch, Seafood, Soup
CuisineSeafood, West Country

Ingredients

  • 4 medium fillets any white fish
  • 4 cups 3% milk
  • Salt
  • 2 medium carrots sliced
  • 2 stalks celery diced
  • 1 medium onion sliced and diced
  • ½ cup dry cider the alcoholic type
  • 1½ oz butter
  • 1 tbsp all-purpose flour
  • 1 tsp ground nutmeg
  • ½ cup 35% cream
  • Cayenne pepper
  • Parsley

Instructions

  • Start by dicing one filet and place in a saucepan with the vegetables and a sprig of parsley. Cover with milk, bring to the boil. Cover and continue gently simmering for about 30 minutes.
  • Poach the remaining fish in a shallow pan together with the cider and allow the liquid to reduce. When cooked liquidize the cooked fish. Add half the butter and beat until smooth.
  • Melt the remaining butter, add the flour and remaining stock. Stir until it is smooth and creamy. Add the fish puree, chopped parsley, nutmeg, and cream. Stir and continue to heat but do not boil.
  • If you like a little extra spice sprinkle with a little cayenne pepper.

Notes

Saffron

It’s expensive, but on a special occasion, try adding a few strands of saffron.

Serving Suggestions

If you’ve tried any of our recipes you’ll know I’m a great fan of fresh baked crusty bread. But perhaps try croutons as an alternative.
Here’s a quick recipe for making delicious fried croutons:

Ingredients:

  • 4 slices of bread (stale or fresh, any kind)
  • 2–3 tablespoons olive oil or butter
  • Salt and pepper (to taste)
  • Optional: garlic powder, Italian seasoning, or grated Parmesan for extra flavor

Instructions:

  1. Prepare the Bread: Cut the bread slices into small cubes, about 1/2-inch each.
  2. Heat the Oil: In a large skillet, heat the olive oil or butter over medium heat.
  3. Add the Bread Cubes: Add the bread cubes to the skillet in a single layer, tossing them gently to coat in the oil or butter.
  4. Season: Sprinkle with salt, pepper, and any additional seasonings you like (e.g., garlic powder, Italian seasoning).
  5. Cook: Fry the bread cubes, stirring occasionally, until they are golden brown and crispy on all sides. This should take about 5–7 minutes.
  6. Drain: Transfer the croutons to a paper towel-lined plate to absorb any excess oil.
  7. Serve: Let cool slightly, then enjoy on salads, soups, or as a snack!

Tips:

  • Use a mix of olive oil and butter for extra flavor.
  • Stale bread works well, as it’s a bit firmer and absorbs less oil.
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