Fish Soup

To prepare a delicious fish soup, we start by boiling salted water in a large pot. We place small fish in the water, which will add a special and deep flavor to our soup. We let them boil for about 10-15 minutes while we prepare the larger fish. We carefully clean the large fish, cutting off the heads and tails, which we keep to use in other dishes, such as a delicious roast or a stew.

If we do not have small freshwater fish, do not worry! We can resort to alternatives like sprats or sardines, which are just as tasty and will give our soup a distinct flavor. Once the small fish have boiled, we remove them with a slotted spoon and discard them, leaving only the rich-tasting broth.

Next, we add finely chopped onion to the remaining broth. We let it boil until it becomes translucent and loses some of its intensity. Then, we introduce diced vegetables, such as carrots, celery, and peppers, which will enhance the flavor of the soup. If it is winter and fresh vegetables are not as vibrant as in the warm season, we can confidently use a few spoonfuls of jarred vegetables. This will give the soup an authentic taste and intense aroma.

After the vegetables have cooked halfway, we add diced potatoes and the fish heads. The latter will further enrich the soup base. A splash of oil, preferably olive oil, will add extra flavor, but if we do not have catfish, we can use any other type of oil at hand. After bringing it to a boil, we also add the fish tails, letting everything boil together for another 10 minutes.

When the boiling time is up, we turn off the heat and add vinegar, which will give the soup a pleasant sour note. We cover the pot with a lid and let the soup cool slightly. Before serving, we sprinkle finely chopped lovage on top, which will add a fresh aroma and vibrant color to the dish. Thus, our soup becomes not only a nourishing meal but also a true celebration of flavors, perfect for sharing with loved ones.

 Ingredients: Quantities for 6 servings: Heads and tails from 1 bream, 1 carp, 1 catfish, 500 g of small fish, 3 carrots, 1/2 celery, 1 parsnip, 4 large potatoes, 2 peppers, 4 tomatoes, 1 white onion, lovage, oil, vinegar, salt.

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