30 December 2012,22:11 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Melt the butter in a large saucepan. Add the onion and celery and cook gently over low heat for 7-8 minutes, or until softened and translucent.
  • Increase the heat, stir in the flour and tomato paste and cook, stirring constantly, for 30 seconds. Pour in the fish stock and slowly bring to the boil, stirring frequently.
  • Reduce the heat to low and add the gherkins, capers, bay leaf, nutmeg and pieces of fish. Poach gently for 2-3 minutes, or until the fish is opaque.
  • Genty stir in the parsley and dill and season generously with salt and pepper. Serve each bowlful of soup topped with a spoonful of sour cream and a sprinkling of dill.


  • 50 grams butter
  • 1 large onion, thinly sliced
  • 1 celery stalk, chopped
  • 5 tablespoons plain (all-purpose) flour
  • 2 tablespoons tomato paste (concentrated puree)
  • 1 litre fish stock
  • 2 large gherkins (pickles), rinsed and chopped
  • 1 tablespoon capers, rinsed and squeezed dry
  • 1 bay leaf
  • ¼ teaspoon freshly grated nutmeg
  • 600 grams skinless mixed carp, perch or bream fillets, cut into bite-sized pieces
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 tablespoons chopped dill, plus a little extra, to garnish sour cream, to serve

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