Creamy Sauce with fish
Quick and easy fish dish with creamy sauce. Serve this with my Cilantro Lemon Rice for a perfect meal. This recipes definitely a keeper!!!

Serves 6

2 Tbsp. olive oil
3-4 Tbsp. butter
1 cup fresh cream or heavy cream
2 cups chicken broth
Salt and black pepper to taste
Garlic Salt
1 tsp. paprika
1 Tbsp. Lemon juice
4 (about 1.5 lbs) Basa fillet or any other white fish
2 Tbsp. grated Parmesan cheese
3/4 cup all purpose flour- for the dredge

Cut fish into 2 inch squares. Season the fish with a little garlic salt and pepper. Dredge fish in flour.



Tap the excess flour off the fish. In a pan, heat the oil and butter until butter is melted. On medium heat pan fry the fish on each side until lightly browned.


Take off the fish from the pan and set aside. Add chicken broth into to the frying pan and cream. Season with salt and pepper; add paprika and lemon juice and bring it to a boil. Add fish into the sauce and let it simmer for 7-10 minutes.


The sauce will thicken as it cooks. If the sauce is too thick, add some more chicken stock or water to reach your desired sauce consistency.
Serve with Cilantro Lemon Rice, sprinkled with Parmesan cheese.

Creamy Fish Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Dinner, Lunch, Seafood, Soups

Creamy Fish Soup

Creamy salmon soup recipe is simple yet elegant for starter course or main dish. It is quite basic salmon soup, very little preparation and very flavorful.


  • 1 lb. salmon fillet-skinless, boneless
  • 1 lb. medium/large peeled and deveined shrimp
  • 2 Tbsp. olive oil
  • 3-4 medium Yukon Gold potatoes, peeled and chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 quart chicken stock
  • 1 ½ - 2 cups Milk
  • 1 Tbsp. fresh chopped dill
  • Salt and black pepper
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. ground nutmeg


  1. In a Dutch oven or large pot, sauté onions in olive oil until tender for 3-4 minutes. Add garlic and cook for another1-2 minutes.
  2. Add liquid ingredients (chicken stock, milk and cream), add bay leaf and season with salt and pepper.
  3. Bring to the boil, add potatoes and simmer for about 11-13 minutes or until vegetables are almost tender. Add fish and shrimp;  continue to simmer for 3-5 minutes or until fish is cooked. Add chopped dill, ground nutmeg, cayenne pepper. If it’s necessary adjust seasoning. Turn off the heat and serve.
  4. ENJOY!!!