This incredibly delicious ocean perch soup with potatoes and corn is a fantastic alternative to traditional clear fish soups. Ocean perch, with its firm yet tender pink flesh, is perfect for boiling because it holds its shape beautifully while infusing the broth with a delicate taste of the sea. The unusual combination of sweet corn and milk creates a velvety texture reminiscent of classic American chowders, where the sweetness of the kernels perfectly balances the briny flavors. If you prefer to avoid dairy, substitute the cow's milk with coconut milk—the exotic undertone will beautifully highlight the rich flavor of the fish.
This tender and aromatic ocean perch soup makes a wonderful, hearty family dinner.
Ingredients
- 1 ocean perch (about 1 lb / 450-500 g)
- Small bunch of green onions
- A few sprigs of fresh parsley
- 2-3 medium potatoes
- 4.5 oz (130 g) canned sweet corn
- 2 cups (500 ml) whole milk
- 1 1/4 cups (300 ml) water
- 2 tbsp (30 g) unsalted butter
- 1 tbsp all-purpose flour
- 2 cloves of garlic
- Salt, bay leaf, black peppercorns to taste
How to Make Ocean Perch Soup
Remove the ocean perch from the freezer 3-4 hours before cooking and let it thaw on the bottom shelf of your refrigerator.
To preserve the texture and flavor, thaw the ocean perch gradually on a refrigerator shelf.
Trim the fins and the tail. Be careful, as ocean perch has sharp spines that can easily prick your hands; using sturdy kitchen shears is the safest way to remove them. Next, scale the fish. To prevent scales from flying all over your kitchen walls, I recommend filling the sink with cold water and scaling the fish while it is submerged. Alternatively, you can scale it inside a large plastic bag. Gut the fish, removing the dark membrane from the belly cavity. Rinse the fish thoroughly under cold running water.
Scale and gut the fish thoroughly. Using kitchen shears is the most convenient way to trim the sharp fins.
Cut the cleaned fish into large, hearty chunks, about 1 inch (3 cm) thick.
Cut the fish into chunks about 1 inch (3 cm) thick so they remain juicy and hold their shape during cooking.
Chop a small bunch of green onions, both the white and green parts. Finely mince some fresh parsley—you will need about two tablespoons. Melt the butter in a heavy-bottomed pot or a deep skillet. To prevent the butter from burning, I recommend adding a splash of vegetable oil. Toss the chopped herbs and minced garlic into the melted butter and sauté for a few minutes.
Sautéing the herbs in butter releases their natural aromas and builds a flavorful foundation for the broth.
Sprinkle a tablespoon of all-purpose flour over the herbs and cook for 2 minutes. The flour will lightly thicken the broth and give it a creamy texture. Peel the potatoes and cut them into 1/2-inch (1 cm) cubes. Toss the cubed potatoes into the pot.
Dice the potatoes into small cubes so they cook evenly alongside the other ingredients.
Stir in the canned corn along with its liquid. You will need about half of a small can (around 4.5-6 oz or 130-180 g net weight).
Sweet corn and its liquid add a unique flavor profile and a pleasant, hearty texture to the soup.
Pour in the milk and hot water. You can substitute the water with fish or vegetable broth for a deeper flavor. Add a couple of bay leaves, a few black peppercorns, and season with salt to taste. Simmer gently over low heat for 15 minutes.
Pouring in the milk creates a silky, creamy broth, elevating a simple fish soup into an elegant chowder.
After 15 minutes, carefully nestle the ocean perch chunks into the simmering soup. Bring it back to a gentle boil, then reduce the heat to low and cook for 12-15 minutes. Turn off the heat and let the soup rest for a few minutes to allow the flavors to meld.
Add the fish chunks at the very end and simmer for no more than 15 minutes to keep the delicate meat tender.
Serve this comforting ocean perch soup warm or piping hot. Finish with a generous crack of fresh black pepper. Enjoy!
Serve the soup hot, topped with a bit of freshly ground black pepper to highlight the creamy flavor.
If you are a true seafood aficionado, adding mussels, peeled shrimp, or even calamari rings to this ocean perch soup is a brilliant idea. A small handful of these delicacies, tossed into the pot just 3-4 minutes before turning off the heat, will transform your soup into a luxurious seafood medley. Remember that ocean perch favors delicate pairings, so avoid overpowering the broth with overly pungent spices, allowing the creamy notes to shine.
Serve this chowder-style soup with toasted white bread or a garlic baguette, perfect for dipping into the rich, hearty broth. As a finishing touch, drop a slice of lemon into each bowl or garnish with fresh cilantro instead of parsley for a brighter aroma. If you have leftovers, the soup will become even more flavorful the next day—just be sure to reheat it gently over low heat without bringing it to a rolling boil, preserving the delicate structure of the milk.
0 comments