At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 10 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 120 kcal
• Protein: 11 g
• Carbohydrates: 13 g
• Fat: 3 g
• Sodium: 608 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 300–400 g (10.6–14.1 oz) firm white-fish flesh
• 4 1/4 cups to 5 cups (1–1.2 liters) water
• 1 onion
• 1 carrot
• 1 potato
• 1 cup diced celeriac, or 2 celery stalks, diced
• 2–3 bay leaves
• 1 heaping tbsp all-purpose flour
• 1–2 sprigs parsley
• 1 tbsp neutral oil
• 1 tsp fine salt
• 1 tsp ground black pepper

Ingredients (continued)

• 1 tsp ground turmeric
• 1 tsp sweet paprika

Directions

1. Place the fish, bay leaves, and water in a pot. Simmer until the fish reaches 145°F (63°C), then strain and reserve the broth. Remove every bone and flake the fish; discard the bay leaves.

2. Dice the onion, carrot, potato, and celeriac. Heat part of the neutral oil in a soup pot and sauté the onion, then the carrot, followed by the potato and celeriac.

3. Stir in the turmeric and paprika. Add the remaining oil and flour and cook, stirring, until the raw-flour aroma fades.

4. Gradually whisk in the reserved fish broth. Simmer until the vegetables are tender.

5. Add the flaked fish, salt, and black pepper and heat through. Stir in chopped parsley, remove from the heat, and serve.

Sources

1. USDA FoodData Central — April 2026 data release