I made this soup on days when I couldn't cook anything too complicated. I was taking care of someone who was on a diet, so I chose this gentler option. I was surprised at how good it turned out, even though I didn't add anything extra or complicated. I stuck strictly to simple ingredients and easy steps, nothing more.
Quick Info
Total time: approx. 1 hour
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Servings: 4-6
Difficulty: easy
Recipe type: fish soup suitable for diets or light dinners
Ingredients
1 head of pike, well washed
1/2 head of catfish, washed
1 onion
1 carrot
1 small zucchini
1 small celery (root)
1 tablespoon butter
3 tomatoes
2 potatoes
salt
pepper
fresh herbs at the end (parsley, dill, or whatever you have on hand)
Preparation Method
1. Wash the fish heads well. Put them to boil in a pot with cold water. Let them simmer for about 20 minutes without adding salt at the beginning. If foam forms, remove it with a skimmer.
2. Remove the heads from the water, but keep the resulting liquid, do not throw it away. Let the heads cool a bit so you can handle them. Remove the large bones and gather the usable meat from the heads. Set the meat aside.
3. Clean and finely chop the vegetables: onion, carrot, zucchini, celery, and potatoes. The tomatoes can be diced or grated, according to preference.
4. In a separate pot, put the tablespoon of butter. When it has melted, add the finely chopped vegetables along with a little water (just enough to prevent sticking). Sauté them on low heat for 5-6 minutes, stirring occasionally.
5. Add the water in which the fish heads boiled, strained if you want a clearer soup. Pour the liquid into the pot with the vegetables, enough to cover them well, depending on how much soup you want at the end.
6. When it starts to boil, add the fish meat you deboned. Add salt and pepper to taste. Let the soup come to a boil for just 5-7 minutes, just enough to mix the flavors. The fish should not be boiled too much, just heated through.
7. Finally, turn off the heat and sprinkle finely chopped herbs on top.
8. The soup is served hot, plain or with fresh bread.
Why I make this recipe often
It’s a soup that’s easy to prepare, you don’t have to stand by the stove for long, and you don’t need hard-to-find ingredients. It’s good when you have fresh fish or when you want something light. It remains tasty the next day.
Tips and Variations
Tips
- Do not boil the fish too much after adding it to the vegetables, so it doesn’t break apart too much.
- Remove the foam when boiling the heads for a cleaner taste.
- If you want a clearer soup, strain the liquid after removing the fish heads.
Substitutions
- You can use just pike head or just catfish if you don’t have both.
- Butter can be replaced with a little oil if you want to avoid dairy.
Variations
- If you don’t have zucchini or celery, the soup will still turn out fine without them, but the texture will be simpler.
- For those who want something a bit tangy, you can add a little lemon juice or more acidic tomatoes.
- You can add a little lovage leaf at the end if you have it.
Serving Ideas
- It’s good hot, with freshly chopped herbs on top.
- It goes well with a slice of whole grain bread or polenta, according to preference.
Frequently Asked Questions
1. Can I use another type of fish?
Yes, any white fish with firm flesh works in this recipe, but the taste will be slightly different.
2. Do I have to use fish heads?
The heads give a lot of flavor, but if you only have fillets or trunks, you can use them, just don’t let them boil too long so they don’t fall apart.
3. Can I make the soup without butter?
Yes, you can use a little oil, but butter gives a richer taste.
4. Can the soup be frozen?
I do not recommend it, as the fish changes texture when thawed and the soup is not as pleasant.
Nutritional Values (estimated)
One serving has about 120-140 kcal, with 7-9 g protein, 5-7 g fat (less if you use oil), 10-13 g carbohydrates (depends on how much potato you add). It’s a light soup, suitable for diets with moderate salt and fat. The data is indicative and can vary depending on the fish and the exact amount of vegetables.
Storage and Reheating
The soup lasts in the fridge for 1-2 days in a closed container. When reheating, do it on low heat and don’t let it boil too much, so the fish doesn’t fall apart. Freezing is not recommended – the texture changes and the taste suffers.
Quick Info
Total time: approx. 1 hour
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Servings: 4-6
Difficulty: easy
Recipe type: fish soup suitable for diets or light dinners
Ingredients
1 head of pike, well washed
1/2 head of catfish, washed
1 onion
1 carrot
1 small zucchini
1 small celery (root)
1 tablespoon butter
3 tomatoes
2 potatoes
salt
pepper
fresh herbs at the end (parsley, dill, or whatever you have on hand)
Preparation Method
1. Wash the fish heads well. Put them to boil in a pot with cold water. Let them simmer for about 20 minutes without adding salt at the beginning. If foam forms, remove it with a skimmer.
2. Remove the heads from the water, but keep the resulting liquid, do not throw it away. Let the heads cool a bit so you can handle them. Remove the large bones and gather the usable meat from the heads. Set the meat aside.
3. Clean and finely chop the vegetables: onion, carrot, zucchini, celery, and potatoes. The tomatoes can be diced or grated, according to preference.
4. In a separate pot, put the tablespoon of butter. When it has melted, add the finely chopped vegetables along with a little water (just enough to prevent sticking). Sauté them on low heat for 5-6 minutes, stirring occasionally.
5. Add the water in which the fish heads boiled, strained if you want a clearer soup. Pour the liquid into the pot with the vegetables, enough to cover them well, depending on how much soup you want at the end.
6. When it starts to boil, add the fish meat you deboned. Add salt and pepper to taste. Let the soup come to a boil for just 5-7 minutes, just enough to mix the flavors. The fish should not be boiled too much, just heated through.
7. Finally, turn off the heat and sprinkle finely chopped herbs on top.
8. The soup is served hot, plain or with fresh bread.
Why I make this recipe often
It’s a soup that’s easy to prepare, you don’t have to stand by the stove for long, and you don’t need hard-to-find ingredients. It’s good when you have fresh fish or when you want something light. It remains tasty the next day.
Tips and Variations
Tips
- Do not boil the fish too much after adding it to the vegetables, so it doesn’t break apart too much.
- Remove the foam when boiling the heads for a cleaner taste.
- If you want a clearer soup, strain the liquid after removing the fish heads.
Substitutions
- You can use just pike head or just catfish if you don’t have both.
- Butter can be replaced with a little oil if you want to avoid dairy.
Variations
- If you don’t have zucchini or celery, the soup will still turn out fine without them, but the texture will be simpler.
- For those who want something a bit tangy, you can add a little lemon juice or more acidic tomatoes.
- You can add a little lovage leaf at the end if you have it.
Serving Ideas
- It’s good hot, with freshly chopped herbs on top.
- It goes well with a slice of whole grain bread or polenta, according to preference.
Frequently Asked Questions
1. Can I use another type of fish?
Yes, any white fish with firm flesh works in this recipe, but the taste will be slightly different.
2. Do I have to use fish heads?
The heads give a lot of flavor, but if you only have fillets or trunks, you can use them, just don’t let them boil too long so they don’t fall apart.
3. Can I make the soup without butter?
Yes, you can use a little oil, but butter gives a richer taste.
4. Can the soup be frozen?
I do not recommend it, as the fish changes texture when thawed and the soup is not as pleasant.
Nutritional Values (estimated)
One serving has about 120-140 kcal, with 7-9 g protein, 5-7 g fat (less if you use oil), 10-13 g carbohydrates (depends on how much potato you add). It’s a light soup, suitable for diets with moderate salt and fat. The data is indicative and can vary depending on the fish and the exact amount of vegetables.
Storage and Reheating
The soup lasts in the fridge for 1-2 days in a closed container. When reheating, do it on low heat and don’t let it boil too much, so the fish doesn’t fall apart. Freezing is not recommended – the texture changes and the taste suffers.