This recipe for Lovage Fish Soup is warm and satisfying and includes fresh fish fillets, carrots, celery and potatoes in a flavorful broth.
Quick and Easy Lovage Fish Soup Recipe
If you’ve never heard of the herb lovage, you aren’t alone. Lovage isn’t one of those herbs you’d normally find at your local grocer. It looks very similar to parsley but tastes like a cross between celery and parsley.
Best of all, you can use it much like you do celery or parsley, which means it’s great in salads or in broths like this recipe for Lovage Fish Soup.
The truth is, Lovage was at one time grown as an herb extensively used in Liguri, Italy, although you’ll see it used everywhere in Europe from the United Kingdom, to the Netherlands, down to Germany, and over to Romania.
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Some sources say it has medicinal properties and can aid in healing a number of maladies. Still others use this herb as a fragrance in soap and detergents. (Source: WebMD) But for me, Lovage is the perfect herb for many seasonal recipes, including this wonderfully light and healthy soup.
What I love about this recipe is that it assembles in minutes. Plus, it doesn’t take many ingredients to make this soup.
Just start with the basics: carrots, celery and potatoes that are sautéed. Add some broth, fish fillets, and of course lovage. There’s also a secret ingredient, anchovies, which of course, is optional, although it does offer another layer of flavor if you do choose to use it.
Finally, add cream and heat gently through. And, that’s it. Now, that’s what I call easy, breezy cooking. Enjoy!
Lovage Fish Soup Recipe
This Lovage Fish Soup recipe is warm and satisfying and includes fresh fish fillets, carrots, celery and potatoes in a flavorful broth.
- 1 lb halibut or cod fillets cut into 2 inch pieces
- 2 tbsp olive oil extra virgin
- 2 cups lovage chopped
- 3 anchovy fillets canned minced (optional)
- 1 clove garlic minced
- 1 cup onion
- 2 cups potatoes cubed
- 1 cup carrots sliced thinly
- 1 cup celery sliced thinly
- 1 tsp paprika
- 1 cup cream
- 3 cups chicken stock (use additional stock if necessary)
- 1/4 cup white wine or Spanish sherry (optional)
- Salt and Pepper to taste
In a large stockpot, heat olive oil on medium high heat and add chopped onions.
Allow the onions to sauté for about a minute, then add garlic, potatoes, carrots and celery. While stirring, sauté these for about 2-3 minutes.
Then, add lovage and minced anchovies (optional) and spices. Stir well and cook for about a minute. Turn heat down to medium low.
Next add wine (or sherry) (again optional) and chicken stock along with fish fillets.
Cook soup at a simmer for about 15 minutes. Be sure to stir periodically. Add additional stock if necessary.
Take off heat and add cream and butter. Stir well.
Salt and pepper to taste, before serving. Enjoy!