Delicate broth-based soup with river fish and vegetables — a refined take on humble ingredients.
Luxembourgish fish soup reflects the country's Moselle River heritage, where trout, pike, and perch have been staples for centuries. This elegant soup features tender fish simmered in a light, wine-infused broth with vegetables, herbs, and a touch of cream. Served with toasted bread rubbed with garlic, it's comfort at its most sophisticated.
Serves 4
In a large pot, melt butter and sauté onion, carrot, and celery for 5 minutes until softened.
Pour in stock and white wine. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add fish chunks and fresh thyme. Simmer gently for 12-15 minutes until fish flakes easily.
Stir in cream, season with salt and pepper. Simmer 2 minutes. Serve with toasted bread.
Use the freshest fish available — the quality shines in this simple preparation.
Don't overcook the fish or it will fall apart.
A splash of lemon juice at the end brightens flavors.
Add shellfish like mussels
Use potatoes instead of cream for heartier texture
Finish with fresh chervil or parsley
Best eaten fresh. Can refrigerate for 2 days but fish quality degrades.
Fish soup is rooted in Luxembourg's river culture, where fishing sustained communities along the Moselle, Sure, and Alzette rivers for generations.
Use any white fish like halibut, sea bass, or cod.
Prepare the broth ahead but add fish just before serving for best texture.
Per serving · 4 servings total
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