Fish soup - for Adina and Nicoleta
Fish Soup – A Recipe Full of Love for Adina and Nicoleta
Today, I turn my warm thoughts to two dear girls: Adina and Nicoleta. On the occasion of their birthdays, I wish them a Happy Birthday filled with health and joy. To celebrate this special day, I lovingly dedicate the recipe for fish soup, a dish that brings together the flavors and textures of the sea with the warmest memories.
Total preparation time: 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Number of servings: 4
Essential ingredients:
- 1 kg fish fillet (recommended catfish and carp for a balanced flavor)
- 2 medium carrots
- 2 onions (preferably red onion, but any type will work)
- 1 green bell pepper
- 3 cloves of garlic
- 3 tomatoes (optional, you can also use cherry tomatoes for added sweetness)
- 1 glass of dry white wine (this will give the soup a sophisticated taste)
- A pinch of saffron (optional, for vibrant color)
- 2-3 bay leaves
- Dried thyme (optional, for a note of freshness)
- Fresh parsley (for seasoning and decoration)
- Olive oil (for sautéing)
- Salt and pepper (to taste)
The story of fish soup:
Fish soup is a traditional recipe, often associated with moments of conviviality and joy in family. It is a versatile dish that can be adapted to everyone's preferences. It is said that this soup was prepared on the shores of the sea, where fishermen liked to share recipes from their fresh catches. Its delicate and rich aroma has won the hearts of many, thus becoming a symbol of warmth and hospitality.
Steps to prepare fish soup:
1. Preparing the ingredients: We start by cleaning all the vegetables. Chop the onion finely, slice the carrot, and dice the bell pepper. Crush the garlic well. It is essential to have all the ingredients ready before starting to cook, to maintain the rhythm and achieve a perfect dish.
2. Sautéing the vegetables: In a large pot, add 2-3 tablespoons of olive oil and heat it over medium heat. When the oil is hot, add the onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Then, add the carrot and bell pepper. Continue to sauté for 5 minutes, stirring occasionally to prevent the vegetables from burning.
3. Adding the tomatoes: Slice the tomatoes and add them over the sautéed vegetables. They will give the soup a fresh note and a perfect flavor. Season with salt, pepper, and dried thyme, and if you want an extra touch of color, add the saffron.
4. Boiling the soup: Add about 1.5 liters of water to the pot, along with the bay leaves. Let the soup boil over medium heat for 10 minutes, so that all the flavors blend harmoniously.
5. Preparing the fish: In the meantime, focus on the fish. Clean it, cut it into suitable pieces, and wash it well. Make sure the fish is fresh to obtain a soup with a special taste. After washing, let the fish drain.
6. Adding the fish and wine: When the vegetables are cooked, add the pieces of fish to the pot, along with the white wine. If necessary, add more water to cover the fish. This will add a rich flavor to the soup.
7. Finalizing the soup: Adjust the salt and pepper, then remove the bay leaves from the soup. Let the soup boil until the fish is well cooked, about 10-15 minutes, depending on the thickness of the fish pieces.
8. Serving: Using a slotted spoon, remove the pieces of fish and vegetables from the soup and place them in bowls. Pour the soup over them and garnish with freshly chopped parsley. This soup is served hot, alongside a slice of toasted bread or croutons.
Practical tips:
- Make sure the fish is fresh; you can ask for recommendations from the fishmonger, and if available, choose freshwater and saltwater fish for a perfect combination of flavors.
- Instead of white wine, you can use lemon juice to add a tangy flavor to the soup.
- If you are a fan of spices, feel free to add chili for an extra kick.
Possible variations:
- Instead of catfish and carp, you can experiment with tuna, perch, or even seafood for a gourmet fish soup.
- Add vegetables like celery or zucchini to diversify the taste and texture of the soup.
Frequently asked questions:
- Can I use frozen fish? Yes, you can, but make sure it is of high quality.
- How can I store the soup? Fish soup can be stored in the fridge for 2-3 days, but it is recommended to consume it fresh to preserve its flavors.
This fish soup is not just a delicious dish but also a wonderful way to gather loved ones around the table. I invite you to prepare it with love and enjoy it with your dear ones. Enjoy your meal, Adina and Nicoleta!
Ingredients: It is preferable to use at least two types of fish, either from the sea or freshwater, for this soup. 1 kg fish fillet (I used catfish and carp) olive oil 2 carrots 2 onions (I used red onion but any type of onion can be used) 1 green bell pepper 3 cloves of garlic 3 tomatoes (since I had a few cherry tomatoes in the fridge, I used those as well) 1 glass of dry white wine a pinch of saffron (optional) 2-3 bay leaves dried thyme fresh parsley salt, pepper
