Fish soup with vegetables

Light Fish Soup: a recipe full of flavor and aroma

Fish soup is a traditional recipe, cherished by many, that combines the fresh taste of fish with the flavors of vegetables, creating a comforting and healthy dish. This soup is perfect for cool days or for moments when we want to enjoy a light yet nutrient-rich meal. Additionally, it is a versatile recipe that can be adapted according to personal preferences. This version of fish soup has a subtle yet pleasant scent of fish, and serving it with sour cream, lemon, or garlic sauce adds an extra touch of flavor.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4-6

Necessary ingredients:

- 500 g fish with bones or fillet (fish tail is ideal)
- 3 carrots
- 1 parsley
- 1 small onion
- 2-3 cloves of garlic
- 4 medium potatoes
- 200 g cabbage
- 2 peeled tomatoes
- 1 tablespoon of oil
- 2 cm fresh ginger
- salt (to taste)
- pepper (to taste)
- 2.5 liters of water
- 2 bay leaves

Preparing fish soup step by step:

1. Preparing the ingredients: Start by cleaning and washing the vegetables. Cut the carrots, parsley, and potatoes into uniform pieces. Chop the onion, and crush the garlic with the back of a knife. Slice the ginger and set it aside.

2. Preparing the fish: If using the fish tail, wash the piece of fish well under cold water. Then, boil the fish in a pot with 2.5 liters of water, adding salt and 2 bay leaves. Let it boil until you can separate the meat from the bones. If you choose to use fish fillets, this step is not necessary, as the fillets can be added directly to the soup.

3. Straining the soup: Once the fish is cooked, strain the soup and set it aside. Make sure to remove all bones to avoid unpleasant surprises when serving.

4. Sautéing the vegetables: In a clean pot, heat the oil and add the slices of ginger. Let them infuse for 1-2 minutes, then remove them. Add the chopped onion and sauté until it becomes translucent. Then, add the carrots, parsley, and celery, allowing them to sauté for a few minutes to release their flavors.

5. Adding the soup: Pour the fish soup over the sautéed vegetables and bring it to a boil. At this point, add the finely chopped cabbage and potato. Let the soup boil until the vegetables become tender.

6. Preparing the fish for the soup: While the vegetables are boiling, remove the fish meat from the bones. Add the peeled and diced tomatoes to the pot, season with salt and pepper to taste, then add the fish meat. Let it boil for a few moments to combine the flavors.

7. Finalizing the soup: Turn off the heat and sprinkle chopped green parsley on top. Your fish soup is now ready to be served!

Serving suggestions: Serve the fish soup with a slice of lemon to add a fresh and tangy note. You can also add a tablespoon of sour cream or garlic sauce for an extra touch of flavor.

Nutritional benefits: Fish soup is rich in protein, omega-3, and vitamins, providing you with excellent nutritional intake. Fish contains essential fatty acids that contribute to heart health, while vegetables provide fiber and antioxidants.

Frequently asked questions:

- Can I use other types of fish? Yes, you can replace the fish tail with any other type of fish, such as salmon, trout, or cod. Each will bring a different flavor to your soup.

- Can I add other vegetables? Of course! Cabbage can be replaced with zucchini or spinach, and carrots can be combined with bell peppers or peas for a different taste.

- How can I make the soup spicier? If you like it spicy, you can add hot peppers or spices like chili powder or cayenne pepper.

- How long can the soup be stored? Fish soup can be kept in the refrigerator for 2-3 days. You can also freeze it, but it is recommended to consume it fresh to retain its flavor and texture.

Fish soup is not only a delicious recipe but also a way to connect with culinary traditions of the past. Try it with your loved ones and enjoy every spoonful! Bon appétit!