back to recipes

Ingredients

1 onion

2 carrots 

1 red bell paprika, without seeds 

2 cloves garlic

1 leek

2 tablespoons olive oil plus extra for drizzling

1 glass dry white wine

400 g chopped plum tomatoes or passata

1 small butternut squash and peeled 

500 ml (or more if you want) BABS fish bone broth or organic fish bone broth 

500 g halibut filet or another white fish from sustainable sources

12 raw peeled prawns or langoustine tails from sustainable sources

100 g octopus rings or other sea fruits (clams or mussels)

½ lemon

1 large handful of fresh flat-leaf chopped parsley

Babs Fish Soup

Ingredients

1 onion

2 carrots 

1 red bell paprika, without seeds 

2 cloves garlic

1 leek

2 tablespoons olive oil plus extra for drizzling

1 glass dry white wine

400 g chopped plum tomatoes or passata

1 small butternut squash and peeled 

500 ml (or more if you want) BABS fish bone broth or organic fish bone broth 

500 g halibut filet or another white fish from sustainable sources

12 raw peeled prawns or langoustine tails from sustainable sources

100 g octopus rings or other sea fruits (clams or mussels)

½ lemon

1 large handful of fresh flat-leaf chopped parsley

Are you also a fish soup fan? Just the smell makes your mouth water. Babs fish soup is full of natural and healthy ingredients. That makes the soup not only very wholesome but also healthy. After all, you make the best fish soup yourself.  

Instructions

  • Chop the butternut squash, leek, bell paprika, carrots, onion, and garlic. Heat the oil in a large pan, add the onion, leek, red paprika, garlic, and stew gently until soft. 
  • Add the wine, tomatoes or passata, squash, carrots, stock, and bring to boil. Cover and simmer gently for 20-30 minutes. 
  • Season and gently break up the tomatoes.
  • Transfer all ingredients to the blender or food processor pulse shortly the ingredients for a chunky consistency. Pour it back into the cooking pot 
  • Roughly chop the halibut and add to the pan. Add the octopus rings, prawns, or langoustine tails. Cover and simmer for 8-10 minutes or until just cooked.
  • Taste the soup and season it with salt and pepper, or lemon juice if necessary.
  • When serving, sprinkle chopped parsley on top.

You may also like

Chicken Tomato & Avocado Soup
Main course

Chicken Tomato &...

Summer soups made from fresh ingredients are wonderful when the...
READ MORE
Main course

Poached egg with bacon...

Chef Georgie at Vanderveen in Amsterdam, our favorite restaurant, was...
READ MORE
Soup

Pumpkin Sage Soup with...

Aromatic and richly nourishing, once you try this pumpkin sage...
READ MORE
Soup

Shrimp Miso soup with...

Miso soup with shrimp and shirataki noodles can be eaten...
READ MORE
My Rewards