Creamy Cheese and Fish Soup

This creamy-cheese soup turns out just as good if you cook it with several types of fish. I use any white fillet that I have at the moment. It can be sea fish or river fish (but not too bony). In this case, I have zander fillet. Red fish fillet is quite expensive, so I use fish spines. They can be found in any supermarket where red fish is processed. Such spines are very cheap, but they are great for many dishes: fish soup, creamy soups, pasta and rice dishes. In other words, all those dishes where you don't need a whole piece of fish. You can also use trimmings from spines for minced meatballs to make them more interesting and spicy.

First of all, you need to boil the fish to get fish broth. To do this, put the fish in a saucepan, cover with water and cook for 10-15 minutes after boiling. I don't like when there is coagulated egg white floating in the soup, so I always remove the foam with a skimmer. The broth should be prepared with the addition of spices and salt, as well as bay leaf (optional). I use a little turmeric to give it a sunny color and a mixture of spices for fish.

Strain the broth through a sieve, discard the fish, and let it cool slightly. While the fish is cooling, add a little water to the broth if it has boiled down. Return to the heat and bring to a boil.

Peel and cut the potatoes into small pieces, add them to the boiling broth.

Grate the carrots on a coarse grater, finely chop the onions. Heat vegetable oil in a frying pan and sauté the onions until transparent. Add the carrots and cook for a few more minutes, stirring. Transfer the vegetables to the soup.

The key to the taste of the cheese soup is high-quality processed cheese. Do not buy cheap cheeses, as they do not dissolve in water and float as flakes. The taste of the soup will be ruined. Grate the processed cheese on a grater.

When the fish has cooled slightly and it is comfortable to hold with your hands, carefully remove all the fillets from the bones. I give this soup to my child, so I carefully go through all the fish with my fingers, especially river fish.

When the potatoes are cooked, add the fish and processed cheese to the soup, stirring until the cheese is completely dissolved in the broth. This will take a few minutes. Pour in the cream.

Cook the soup for another five minutes. Taste for salt and spices, season as necessary. Let the soup sit covered for about 10-15 minutes.

This creamy cheese soup with two types of fish can easily last for several days in the refrigerator. Reheat it without boiling it.