Preparation time 20 minutes

Cooking time 50 minutes


500gr swordfish

40ml olive oil

1 medium size onion

1 medium size carrot

1 small piece of celery stalk

2 medium size potatoes

1 garlic clove

2 ltr of fish bullion

Salt – Pepper


  1. Cut vegetables and potatoes in large pieces.
  2. In dip pot, add olive oil and sauté onion and garlic.
  3. Then add carrot and celery to sauté, and finally potatoes.
  4. Pour fish bouillon and simmer for 25 minutes.
  5. Add swordfish and simmer for 10 minutes more.
  6. Remove swordfish.
  7. Check vegetables and potatoes, and if were tender blend soup to puree.
  8. Season with salt and pepper.
  9. Serve soup very hot with swordfish and croutons optional.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director