Polish fish soup is a hearty and aromatic dish that combines the delicacy of fish with the richness of vegetables. Its flavor is deep and intense, with a hint of freshness from dill. The texture of the soup is creamy thanks to the addition of cream, and the pieces of fish melt in your mouth. This traditional dish often graces Polish tables, especially in coastal areas where the freshness of fish is key. This soup, with the addition of potatoes and carrots, is the perfect warming meal for cooler days.
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In heated oil, sauté the onion and garlic until they become soft and slightly golden.
Add the carrot and celery, sauté for about 5 minutes, stirring occasionally.
Pour in the fish stock, add the potatoes, and bring to a boil. Reduce the heat and cook for 15 minutes.
Add the pieces of cod and cook on low heat for about 10 minutes, until the fish is cooked through.
Remove from heat, add cream, season with salt and pepper. Gently mix.
Serve the hot soup sprinkled with fresh dill.
Fish soup in Poland has a long history and was often served during Christmas Eve, especially in coastal regions.
Serve the soup in deep plates or bowls, garnished with fresh dill. It pairs perfectly with crispy bread, which can be served on the side. The soup tastes best when hot.
Store leftover soup in an airtight container in the refrigerator, where it can be kept for 2-3 days. To reheat, it's best to use a pot over low heat, stirring until the soup is hot.
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