Fish soup (catfish heads + tails and salmon, trout)

Name: Fish soup (catfish heads + tails and salmon, trout) - Elena K.
Ingredients: 2 heads and 2 tails of catfish; 1 head of salmon; 2 strings + salmon tails; 1 small trout; 7 small potatoes (2 potatoes chopped and 5 left whole); 2 medium onions; 2 bell peppers; 5 tomatoes; 1 hot pepper; 5 tablespoons of 9; degree vinegar; lovage; salt. Garlic sauce 1 and 1/2 heads of garlic; 2 teaspoons of coarse salt; sunflower oil; 9; degree vinegar; sparkling water; lovage (optional).

Soups - Fish soup (catfish heads + tails and salmon, trout) by Elena K. - Recipia

Fish soup is a traditional dish, full of flavor and nostalgia, reminding us of the joy of family meals and the moments spent around a table filled with delicacies. Whether served on a hot summer day or a winter evening, this soup always brings a touch of warmth and comfort. In many regions, fish soup recipes are unique, each having its specific ingredients and techniques. Here we focus on the version from the Tulcea area, which is simple yet full of delicious aromas. Preparation time: 30 minutes Cooking time: 20-25 minutes Total time: 55 minutes Servings: 4-6 Ingredients for fish soup: - 2 fish heads and 2 tails - 1 salmon head - 2 salmon fillets + tails - 1 small trout - 7 small potatoes (2 diced and 5 whole) - 2 medium onions - 2 bell peppers - 5 tomatoes - 1 hot pepper - 5 tablespoons of 9-degree vinegar - Lovage (to taste) - Salt (to taste) Ingredients for garlic sauce: - 1 and 1/2 heads of garlic - 2 teaspoons of coarse salt - Sunflower oil (to taste) - 9-degree vinegar (to taste, 2-3 tablespoons) - Mineral water (to taste) - Lovage (optional) Start by preparing for this delight. Fish soup is not just a meal, but a culinary experience that will remind you of moments spent with loved ones. The first step is to ensure you have all the ingredients on hand. If you don't have fish heads, don't stress! The soup will be delicious without them, but it's recommended to use them for a richer taste. If you are a fish lover, you will enjoy leaving the heads in the soup, as they add an intense flavor and an unmistakable aroma. Step 1: Preparing the fish Clean the fish scales, if necessary, and cut it lengthwise to remove the organs. Make sure to remove the gills and rinse the fish pieces well under cold running water. If you are a beginner in the kitchen, don't worry – it's a simple process. If you need help, you can ask someone to assist you. Step 2: Preparing the soup base In a large pot, add enough water to cover the fish (about a palm's height above the fish). Add the finely chopped onion and diced potatoes. Then, add the bell peppers and whole potatoes. You can use a whole onion, but make sure it is smaller for even cooking. Season with 2 teaspoons of salt and let it boil over medium heat. Step 3: Adding the fish When the vegetables are cooked, it's time to add the fish. Break the heads with the tip of a knife to release the fat from them, which will enhance the soup's flavor. Place the fish in the pot in the correct order: first the larger pieces, then the smaller ones. After adding the fish, do not stir the soup to avoid breaking its shape. Step 4: Adding tomatoes After 2-3 minutes, add the peeled and grated tomatoes. Let everything simmer on low heat for 15-20 minutes until the fish is well cooked. The soup will take on a vibrant color and an inviting aroma. Step 5: Vinegar and finishing touches After the fish rises to the surface, add the 5 tablespoons of vinegar, one at a time, to observe how the soup lightens in color. This is the stage where you will realize how good your soup will be. Adjust the taste with salt if necessary. Step 6: Resting and garlic sauce After turning off the heat, add a halved hot pepper. This will add a spicy note, but if you prefer a milder soup, you can omit it. Let the soup rest for a few minutes while you prepare the garlic sauce. For the garlic sauce, use a special tool or a grater to crush the garlic. Add coarse salt and mix well until it binds. Start adding the oil gradually, like making mayonnaise, until you achieve a thick paste. Add 9-degree vinegar to taste and, if desired, mineral water to tone down the garlic's spiciness. Step 7: Serving Carefully remove the fish from the soup and place it on a platter, along with the whole potatoes. Sprinkle fresh lovage on top. At the table, first serve the fish and potatoes with garlic sauce, and then the soup, to which you can add a little garlic sauce and lovage for extra flavor. Serving suggestion: Fish soup can be perfectly complemented with warm polenta or a slice of homemade bread. It can be paired with a dry white wine that will highlight the delicate flavors of the fish. Nutritional benefits: Fish soup is an excellent source of protein, Omega-3 fatty acids, and essential vitamins, contributing to a balanced diet. Additionally, garlic has antioxidant and anti-inflammatory properties, being beneficial for the immune system. Frequently asked questions: 1. Can I use another type of fish? Yes, you can experiment with different types of fish, but choose fattier fish for a better taste. 2. What can I use instead of vinegar? If you don't have vinegar, lemon juice is an excellent alternative, providing similar acidity. 3. How can I store the soup? Fish soup can be stored in the refrigerator for 2-3 days, but it is recommended to consume it fresh to maintain the flavors intact. Now that you have the complete fish soup recipe, I encourage you to try making it and enjoy every bite. It is a recipe that brings people together, and its taste will turn any meal into a celebration. Enjoy your meal!

Fish soup (catfish heads + tails and salmon, trout)

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