Fish soup

Fish soup is a dish that reminds us of the lavish meals of summer days, when fresh fish was readily available, and the flavors of local dishes delighted our senses. This traditional recipe is not only nourishing but also full of taste, boasting a rich aroma due to fresh ingredients and cooking techniques. I will guide you step by step to achieve a delicious fish soup that will impress any guest.

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6

Ingredients

- 2 kg fish (preferably freshwater fish, such as carp, catfish, or trout)
- 2 large carrots
- 1 large onion
- 1 small celery (or 2-3 stalks of celery)
- 3 medium potatoes
- 500 ml cabbage juice
- 50 ml vinegar (or to taste)
- 1 hot pepper (optional, for extra spice)
- 200 ml sour cream (preferably fatty sour cream)
- 1 egg yolk
- A bunch of fresh parsley
- A bunch of fresh lovage
- Freshly ground pepper
- Salt (to taste)
- 2-3 bay leaves
- Water (about 2 liters)

The Story of Fish Soup

Fish soup is a dish with deep roots in culinary tradition, often prepared in fishing communities or in areas where fresh fish was easily accessible. This recipe has been passed down from generation to generation, with each housewife having her own version, adapted to the family's tastes. Today, fish soup is appreciated not only for its delicious taste but also for its nutritional benefits, being rich in proteins and omega-3, essential for heart health.

Step by Step for a Perfect Fish Soup

Step 1: Preparing the Ingredients

Start by washing and cleaning the vegetables. Cut the carrots and celery into small cubes, and the onion into thin slices. The potatoes should be diced into approximately 1 cm cubes, so they cook evenly. The fish should be cleaned, gutted, and cut into medium-sized pieces that will cook quickly and evenly.

Step 2: Sautéing the Vegetables

In a large pot, add 2-3 tablespoons of oil and heat it over medium heat. Add the onion, carrots, and celery and sauté for about 5-7 minutes, or until they start to soften and become slightly translucent. This process will intensify the flavors of the vegetables and provide a savory base for the soup.

Step 3: Adding Water

After the vegetables have sautéed, add warm water (about 2 liters) and bring to a boil. When the water starts to boil, add the diced potatoes and let them cook for 10-15 minutes, until they begin to soften.

Step 4: Adding the Fish

When the potatoes are about to cook, add the fish pieces to the pot. At this point, you can also add the bay leaves, pepper, and salt to taste. Let the fish cook for about 10 minutes, or until fully cooked. It is essential not to overcook the fish, as it will break apart and you will lose the desired texture.

Step 5: Flavoring the Soup

Once the fish is cooked, add the cabbage juice and vinegar. These ingredients will add a pleasant acidity and distinctive flavor to the soup. Taste the soup and adjust with salt and pepper as preferred. If you want an extra kick, now is the time to add the finely chopped hot pepper.

Step 6: Finalizing the Dish

Remove the pot from the heat and let the soup cool for a few minutes. In a separate bowl, mix the sour cream with the egg yolk to obtain a homogeneous mixture. Gradually add a few tablespoons of the hot soup to the sour cream mixture to temper the egg and prevent coagulation. Then, add the mixture back into the pot, stirring gently.

Step 7: Serving

The fish soup is now ready! Serve it hot, sprinkled with freshly chopped parsley and lovage on top for an added freshness. You can accompany the soup with a slice of fresh bread or polenta, which will absorb the delicious flavors.

Practical Tips

- Choosing the Fish: Choose fresh fish, preferably recently caught. A fish with white flesh, such as carp or trout, will provide a delicate flavor to the soup.
- Cabbage Juice: You can adjust the amount of cabbage juice and vinegar according to your acidity preferences. If you like the soup more sour, feel free to add more.
- Vegetarian Version: If you want a vegetarian version, you can replace the fish with mushrooms or vegetables and use vegetable broth instead of water.
- Cooling and Reheating: Fish soup can be stored in the refrigerator for 2-3 days, and the flavors intensify after a few hours or days of cooling.

Frequently Asked Questions

- How long can I keep fish soup? The soup can be kept in the refrigerator for 2-3 days. Make sure to store it in an airtight container.
- Can I use frozen fish? Yes, you can use frozen fish, but make sure to fully thaw it before adding it to the soup.
- What side dishes go well with fish soup? Fish soup pairs excellently with a slice of fresh bread or warm polenta. Additionally, a light green salad can perfectly complement the meal.

Conclusion

Fish soup is a comforting dish full of flavors, perfect for a family meal or to impress guests. With the right ingredients and a little patience, you can create a delicious soup that will surely become a favorite in your menu. Don't forget to experiment with different types of fish and flavors to find the combination you like best. Enjoy your meal!