Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Cream of Fish Soup Recipe
    Lost? Site Map

    Cream of Fish Soup

    Cream of Fish Soup. Photo by Peter J

    1/1 Photo of Cream of Fish Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    JustJanS's Note:

    This is worth making your own fish stock for. Any white fish fillets can be used.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    White Sauce


    • 450 g cooked white fish fillets, skinned de boned, flaked
    • 175 g peeled prawns (shrimp)
    • salt
    • white pepper
    • 75 ml cream
    • 50 g butter


    1. 1
      Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
    2. 2
      Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
    3. 3
      Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
    4. 4
      Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
    5. 5
      Puree the soup in a blender, food processor or use a stick blender.
    6. 6
      Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
    7. 7
      Add the cream to the soup and reheat gently.
    8. 8
      Serve garnished with the reserved prawns.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on September 22, 2007


      Really great soup! Great balance of flavours and the high proportion of seafood to liquid results in a very creamy and satifying soup. I didn't have fish stock or fish pieces suitable to make it so instead used vegetable stock with around a tablespoon of Asian fish sauce which worked well. Also to add a bit to the fish base I pan-fried the fish and prawns in the butter and reserved the butter for the white sauce.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Fish Soup

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.3
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 13.8 g
    Cholesterol 193.1 mg
    Sodium 676.7 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 30.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes