Fisherman's style fish soup made with crucian carp, bream, and trout

Name: Fisherman's style fish soup made with crucian carp, bream, and trout - Noemi H.
Ingredients: 1.3 kg fresh fish (3 carp; 3 breams; and one medium trout); 500 g potatoes; (8 medium; sized potatoes; selected to be approximately the same size); 1 onion; 1/2 red bell pepper; 200 mL tomato juice; wine vinegar; 9 degrees acidity (90 g/L); lovage; salt. Garlic sauce: 2 small heads of garlic; 100; 150 mL sunflower oil; 1; 2 tbsp wine vinegar; 9 degrees acidity; fish soup; optional; 1; 2 tbsp mineral water; 1/2 tsp coarse salt.

Soups - Fisherman's style fish soup made with crucian carp, bream, and trout by Noemi H. - Recipia

Fisherman's Fish Soup – A Delicacy from the Danube Delta Fish soup is one of those traditional recipes that evokes memories of summer, fishing, and family meals in the midst of nature. This recipe is inspired by the authentic fisherman's style, as it is cooked in hilly regions, with a combination of fresh fish, aromatic vegetables, and spices that give it a special taste. Get ready to discover some essential tricks and details that will help you achieve the perfect fish soup! Preparation time: 30 minutes Cooking time: 45 minutes Total time: 1 hour and 15 minutes Number of servings: 6-8 Ingredients For the soup: - 1.3 kg fresh fish (3 carp, 3 bream, and a medium-sized trout) - 500 g potatoes (about 8 potatoes of similar size) - 1 large onion - 1/2 red bell pepper - 200 ml tomato juice - 90 g wine vinegar (9 degrees acidity) - 1 bunch of fresh lovage - salt, to taste For the garlic sauce: - 2 small heads of garlic - 100-150 ml sunflower oil - 1-2 tablespoons wine vinegar (9 degrees acidity) - 1/2 teaspoon coarse salt - 1-2 tablespoons mineral water or fish broth (optional) Preparation 1. Preparing the fish: Start by scaling the fish. An effective method is to clean them in the sink, using a bag to collect the scales, thus avoiding unnecessary mess. If the scales are difficult to remove, cleaning can be done easily in a large basin under water. Gut the fish, remove the gills and swim bladder. Rinse them well in cold water, then cut them in half, keeping them whole. 2. Preparing the vegetables: Peel the potatoes, wash them, and leave them whole. Chop the onion and red pepper into small cubes. These vegetables will add extra flavor and texture to your soup. 3. Boiling the vegetables: In a pot, add about 2.5 liters of water and bring it to a boil. Add the onion, pepper, and whole potatoes. At this point, also add the fish organs (swim bladder and roe) for an intense flavor. 4. Adding the fish: After the potatoes are almost cooked (about 15-20 minutes), add the fish. First, add the heads, then the tails, and finally the trout, which is more delicate. Add 3 tablespoons of salt and the tomato juice. It is important not to stir the soup after adding the fish to keep its shape. 5. Seasoning the soup: When the fish has risen to the surface (about 10-15 minutes), add a few tablespoons of vinegar for a tangy taste and the finely chopped lovage. The soup will become slightly cloudy, but this is normal. Let it simmer on low heat for another 5 minutes. 6. Resting the soup: Once you turn off the heat, let the soup sit for 15-20 minutes. This time will allow the flavors to meld, creating a symphony of tastes. 7. Preparing the garlic sauce: Peel the garlic and crush it well. Add 1/2 teaspoon of coarse salt and continue to crush until you obtain a smooth paste. Gradually pour in the oil, mixing constantly. Add the vinegar from time to time, and finally, depending on your preferences, you can add mineral water or a bit of soup broth. 8. Serving: Remove the fish and potatoes from the soup and place them on a platter. Serve the fish with garlic sauce, and at the end, you can also offer a portion of soup, which can also be enhanced with a splash of sauce. Enjoy your meal! Useful tips - Choosing the fish: Use fresh fish for the best results. If you can't find carp, bream, or trout, you can experiment with other types of fish, but make sure they are fish that flake easily and do not have a strong taste. - Lovage: Use fresh lovage for an intense flavor. If you don't have it, you can also use dried lovage, but the aroma will be less pronounced. - Garlic sauce: You can adjust the amount of garlic according to your preferences. If you like a stronger taste, feel free to use more garlic! - Variations: For a spicy note, add a whole chili pepper during boiling, which you can remove before serving. Nutritional information Fish soup is an excellent source of protein and essential fatty acids, having a low calorie content, especially if you use lean fish. It is rich in vitamins and minerals, thanks to the included fresh vegetables, and represents a healthy and filling meal. Frequently asked questions 1. Can I use frozen fish? Yes, you can use frozen fish, but make sure it is completely thawed and well-drained before adding it to the soup. 2. How long does the soup keep in the fridge? Fish soup can be stored in the fridge for 2-3 days. It is recommended to reheat it on low heat. 3. What side dish goes best with fish soup? A slice of fresh bread or polenta makes an excellent accompaniment. Fisherman's fish soup is not just a recipe, but a culinary experience that brings family and friends together at the table. I invite you to try it and share the joy with your loved ones! Enjoy your meal!

Fisherman's style fish soup made with crucian carp, bream, and trout

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