Fish soup in a cauldron

Fish soup cooked in a cauldron is a traditional delicacy, full of the flavors of nature and the times spent by the water's edge. This recipe evokes memories of warm summers when fishermen prepared fresh soup by the river or lake, enveloping the ingredients in the aromatic steam of the wood fire. Fish soup cooked in a cauldron is a perfect choice for a family meal or a gathering with friends, bringing an authentic taste and a unique flavor.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8 servings

Ingredients:
- 3 kg fish (carp or herbivorous, preferably fresh)
- 4 carrots
- 1 parsley root
- ½ celery
- 1 large potato
- 1 onion
- 1 head of garlic
- 2 tomatoes
- 1 yellow pepper
- 1 bell pepper
- 1 large hot pepper (optional, for extra spiciness)
- A handful of green beans
- 200 g rice
- 2-3 bay leaves
- Peppercorns (to taste)
- Salt (to taste)
- 500 g sour cream
- 4 eggs
- Vinegar (optional, for a tangy taste)
- Fresh parsley and lovage leaves
- 3 tablespoons lard
- 1 tablespoon sweet paprika
- 2 tablespoons mustard (for a more complex taste)

Preparing the fish soup in a cauldron:

1. Preparing the ingredients: Start by cleaning all the vegetables. Cut the carrots into thin strips, the celery and parsley into cubes, and the potato into large pieces. Chop the onion finely. Crush the garlic to release the flavors. The tomatoes can be diced, and the yellow pepper and bell pepper into strips.

2. Starting the cooking: In a large cauldron, add the lard and heat it over medium heat. Once the lard has melted, add the onion and sauté until it becomes translucent. Then, add the carrots, celery, and parsley, continuing to sauté for 5-7 minutes, until they become slightly soft.

3. Adding the spices: After the vegetables have sautéed, add the sweet paprika and mix well. This step will give the soup a deep flavor and a beautiful color. Then add water (about 3-4 liters) over the vegetables and let it boil.

4. Cooking the rice and potato: When the water starts to boil, add the washed rice and the chopped potato. Boil over medium heat, stirring occasionally, for about 15 minutes.

5. Adding the fish: When the rice and potatoes are almost cooked, it's time to add the fish. Cut the fish into large pieces and add it to the soup. This will add an authentic taste and make the dish hearty. Also add the green beans, bay leaves, salt, and pepper to taste.

6. Finalizing the soup: After the fish has cooked (about 10-15 minutes), turn off the heat. Let the soup cool slightly, then prepare the thickening sauce. In a bowl, mix the crushed garlic, beaten eggs, sour cream, mustard, and finely chopped parsley. Pour this mixture into the soup, stirring gently to combine the flavors. If you want a tangy note, you can add vinegar to taste.

7. Serving: Fish soup cooked in a cauldron is served hot, garnished with fresh parsley and lovage leaves. It is delicious alongside a slice of fresh bread or polenta. You can also add a few drops of lemon for a flavor contrast.

Practical tips:
- Choose fresh fish, preferably from local sources, for better taste. If you do not have access to fresh fish, you can use frozen fish, but make sure it is well thawed before use.
- Experiment with different types of fish or combine several species to achieve a soup with a complex flavor. White fish, such as trout or catfish, can integrate perfectly into the recipe.
- If you want a spicier version, you can add more hot pepper or even a chili sauce.

Nutritional benefits:
Fish soup is a healthy choice, rich in protein and omega-3 fatty acids, which are essential for heart health. The added vegetables contribute vitamins and minerals, making this soup a balanced and nourishing meal.

Frequently asked questions:
1. Can I use frozen fish? Yes, but make sure it is well thawed and drained of excess water.
2. How can I make the soup thicker? You can add more rice or potatoes to achieve a denser consistency.
3. What are the best serving combinations? Fish soup pairs perfectly with warm polenta and a summer salad.

In conclusion, fish soup cooked in a cauldron is a rustic dish, full of flavor, that brings unforgettable memories and an authentic culinary experience. So, don't hesitate to try it and enjoy the intense flavors and the atmosphere it creates! Enjoy your meal!