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Fish soup for Christmas Eve

Pikantne Christmas Eve Dinner Soups 90 min Medium 15 wyświetleń ~59.31 PLN - (0)
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Description

Traditional clear fish soup prepared especially for Christmas Eve — a rich, aromatic broth made from the heads and bones of white fish, with delicate pieces of cod fillet and root vegetables. The soup has a golden, slightly sweet taste of fish stock enhanced by sautéed leek and onion; served with chopped parsley (or dill), it looks elegant and festive. Perfect as the first course for Christmas Eve alongside mushroom-filled dumplings or as a standalone warming dish. Aesthetically presented, it features a clear broth, pieces of fish, and colorful slices of carrot — it tastes mild yet distinctly fishy, with a subtle sweetness from the vegetables and a delicate hint of pepper and bay leaf.

Składniki (19)

Servings:
6
  • Cod fillets 600 g
  • Bones and heads of white fish (for stock) 800 g
  • Water 2500 ml
  • Carrot 2.5 szt.
  • Parsley root 1.5 szt.
  • Celeriac 150 g
  • Leek (white part) 1.3 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Potatoes 3 szt.
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice 2 g
  • Salt 10 g
  • Ground black pepper 2 szczypty
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • 18% cream 150 ml
  • Fresh dill 1.5 pęczki
💰 Szacowany koszt dania: ~59.31 PLN (9.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Fish stock

1

Preparation of bones and heads: in a large colander, rinse the bones and heads thoroughly under cold running water. Remove any gills (they are bitter) and larger clots of blood, cut larger pieces into smaller chunks to better release their flavor in the broth. Set aside.

Ingredients: Bones and heads of white fish (for stock)
Use a large colander and cold water. If the heads have a lot of blood or dirt, cut them open and clean the inside. This is important for the clarity of the broth.
2

In a large pot (minimum capacity 5 l), place the cleaned bones and heads along with 2500 ml of cold water. Slowly bring to a very gentle boil over medium heat — for the first 10 minutes, foam will appear. Skim the foam with a slotted spoon or ladle to achieve a clear broth. Do not allow it to reach a vigorous boil.

Ingredients: Bones and heads of white fish (for stock), Water
Use a large, wide pot. Skimming the foam in the first few minutes ensures a clear broth. Cook on very low heat (a weak simmer), not at a full boil.
3

After skimming the foam, add 1/2 onion (cut in half), bay leaves, and allspice to the pot. Reduce the heat to very low and simmer gently for 40 minutes. The broth should only move slightly, not boil vigorously.

Ingredients: Onion, Bay leaf, Allspice
Maintaining a very gentle simmer (small bubbles, not boiling) for 40 minutes will extract flavor without a cloudy broth. Do not cook longer than 45 minutes to avoid extracting too many bitter notes from the bones and heads.
4

After 40 minutes, turn off the heat and let the pot sit for 5 minutes to allow larger impurities to settle. Pour the broth through a fine sieve lined with cheesecloth or a very fine strainer into a clean pot or large bowl. Gently squeeze the remnants, but do not crush them.

Ingredients: Water
Use cheesecloth or a very fine sieve to achieve a clear broth. If you want maximum clarity, pass the broth through the cheesecloth twice.

Vegetables

5

Prepare the vegetables: peel the carrot, parsley root, and celery, and cut them into cubes or half-slices about 0.5 cm thick. Peel the potatoes and cut them into cubes with a side of about 1.5-2 cm. Cut the white part of the leek lengthwise, rinse between the layers, and slice it into half-rings. Finely chop the remaining half of the onion, crush the garlic, and finely chop it.

Ingredients: Carrot, Parsley root, Celeriac, Potatoes, Leek (white part), Onion, Garlic
Use a sharp knife and a cutting board. Try to cut the vegetables into similar pieces so they cook evenly.
6

In a wide skillet, heat butter with a little canola oil (the butter should not burn). Add the chopped onion and leek, sauté for 4-5 minutes over medium heat, stirring, until they are soft and slightly translucent. Add the garlic and sauté for 30-40 seconds — until you can smell the aroma, being careful not to let it burn.

Ingredients: Butter, Rapeseed oil, Onion, Leek (white part), Garlic
The best pan is 26-28 cm in diameter. Butter + oil will prevent the butter from burning. Fry until the onion becomes translucent.

Cooking the soup

7

Transfer the sautéed vegetables to the strained broth. Add the raw chopped carrots, parsley root, celery, and potatoes. Bring to a gentle boil and cook over medium heat for 15-20 minutes, until the potatoes and carrots are tender (check with a toothpick — it should go in easily).

Ingredients: Carrot, Parsley root, Celeriac, Potatoes
Use the same large pot in which the broth was cooked, or a clean pot with a minimum capacity of 5 l. Cooking time depends on the size of the vegetable pieces — if they are larger, cook longer.
8

Pat the cod fillet pieces dry with a paper towel, cut into portions about 2-3 cm. Before adding to the soup, season lightly with salt and pepper. When the vegetables are soft, reduce the heat to very low so that the soup is just gently simmering. Carefully place the pieces of cod on the surface of the broth and cook for 6-8 minutes — until the flesh becomes opaque and easily flakes with a fork.

Ingredients: Cod fillets, Salt, Ground black pepper
The fish cooks quickly — watch it so it doesn't fall apart into mush. Cooking over too high heat will cause the meat to become tough.

Finishing and serving

9

Taste the soup and season with salt and pepper to your liking. If you want to enrich the soup, temper the cream: in a separate bowl, mix 2-3 tablespoons of hot soup with the cream, then slowly pour it into the pot while stirring. Add finely chopped parsley. If you are using dill, add it just before serving.

Ingredients: Salt, Ground black pepper, 18% cream, Parsley, Fresh dill
Tempering the cream prevents it from curdling. Do not cook the soup for long after adding the cream — just gently heat it for 1-2 minutes.
10

Pour the soup into warmed bowls — each serving should have pieces of cod and an even amount of vegetables. Sprinkle each portion with fresh parsley (or dill). Serve immediately, preferably with a slice of whole grain bread or traditional Christmas side dishes.

Ingredients: Parsley, Fresh dill
Use nice, deep soup plates. The soup tastes best right after preparation — the fish is tender, and the broth is clear.

Final tips

11

If the soup is too strong, you can dilute it with a bit of boiled water and season it again. If you want a deeper flavor, some of the vegetables (e.g., half an onion) can be lightly charred in a dry pan beforehand and added to the broth before cooking.

Ingredients: Onion
Avoid excessive salting at the beginning — it's best to season gradually and taste after each addition of spices.

Fun Fact

💡

In Polish Christmas tradition, fish soups (e.g., carp soup or fish soup) are often served as one of the first dishes — they have symbolic and practical significance, warming up and preparing guests for the subsequent courses.

Best for

Wigilia Świąteczny obiad Rodzinne spotkanie w zimie

Tips

🍽️ Serving

Serve the soup hot in warmed plates, sprinkled with fresh parsley or dill. Small slices of whole grain bread, rolls, or traditional dumplings make a great accompaniment as a separate snack. If you add cream, serve quickly to prevent it from curdling.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 48 hours. For reheating, use gentle heating over low heat — do not boil it again vigorously to prevent the fish from becoming rubbery. You can also freeze the broth (without potatoes) for up to 3 months — after thawing, add fresh vegetables and cook them with the fish.

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