Emily'S Cheesy Fish Soup
A comforting and flavorful fish soup featuring tender fish, melted cheddar, and aromatic vegetables, perfect for a cozy meal for 4 to 6 people.
Ingredients
Instructions
- Cut the fish into large (3 inch) cubes.
- In a 3-quart pot, melt butter and sauté onion, green pepper, and celery until tender-crisp.
- Blend in flour, salt, marjoram, and paprika.
- Gradually add chicken bouillon or stock and milk, stirring constantly.
- Cook until thickened.
- Add fish and grated cheddar cheese, then simmer for 5 to 7 minutes.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine when sautéing the vegetables. If you prefer a lighter soup, substitute half the milk with vegetable broth. You can also use other cheeses like Gruyère for a different taste. For a heartier version, include diced potatoes or corn. Make sure to check the fish for bones before cooking.
Serving Suggestions
Serve this cheesy fish soup with crusty bread or warm biscuits for a satisfying meal. A light salad with a tangy vinaigrette pairs nicely to balance the richness of the soup. For an added touch, sprinkle fresh herbs like parsley or dill on top before serving. It’s a great dish for a cozy night in, reminiscent of classic American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to restore creaminess. Avoid boiling to prevent the fish from becoming tough. This soup can also be frozen for up to a month; just thaw and reheat thoroughly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Cheesy Fish Soup contains roughly 946 calories, with 6g protein, 28g carbohydrates, and 90g fat. It is a good source of vitamin C (18% of the Daily Value), protein (13% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 2190mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets! Just ensure they are fully thawed and pat them dry before cutting into cubes. This will help prevent excess moisture in the soup. If using frozen fillets, consider adding them to the pot a bit earlier to ensure they cook through properly.
What can I substitute for Cheddar cheese?
If you're looking for alternatives to Cheddar cheese, consider using Monterey Jack or a mild Swiss cheese for a different flavor profile. For a sharper taste, aged Gouda or sharp white Cheddar can work wonderfully. Just keep in mind that different cheeses may alter the soup's consistency slightly.
Is there a way to make this soup dairy-free?
Absolutely! To make this soup dairy-free, substitute the milk with almond milk or coconut milk. For the cheese, you can use a dairy-free cheese option or nutritional yeast for a cheesy flavor without the dairy. Adjust the seasoning to balance the flavors as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).