Fish Base Soup

As I promised Antonia, I am back with a delicious fish-based soup recipe, also known as fish stock. This recipe can be easily adapted to make fish jelly by choosing special varieties, such as catfish heads or sturgeons. Although I do not live close to a pond or river where I can buy freshwater fish, I have the sea nearby and I am happy to present you this soup. I have also included shellfish in the recipe, but it is optional, depending on your preferences and availability in your area. However, a very important aspect is to be careful about possible shellfish allergies, especially if you have guests or work in the culinary field.

To start, you will need about 1 kg of fish, whether it is tails, heads, or fillets, either freshwater or saltwater. This will provide a clear soup of about 3.2 liters at the end. If you want to make jelly, it is recommended to boil more and reduce the liquid by half, using fish heads, which help to bind the soup.

Make sure the fish is not scaled, but only cleaned of intestines and gills, as the latter can make the soup bitter. Wash the vegetables and chop them coarsely, without chopping them too finely, including the parsley. In a large pot, of about 5 liters, heat 2-3 tablespoons of oil. Add the onion and crushed garlic, letting them sauté for 3-4 minutes, stirring constantly to avoid burning. Then, add the rest of the vegetables and a tablespoon of coarse salt.

After the vegetables have released a little juice, add a teaspoon of paprika and deglaze with dry white wine. Whether you use white wine or a sparkling wine like Cava, this step will enrich the flavor of the soup. Once you have deglazed with the wine, add all the fish, stir well, and pour in 4 liters of water. Let it boil on high heat until it starts to bubble, then reduce the heat to medium for about 30-40 minutes.

After this time, turn off the heat and let it cool slightly before straining the soup into another pot. The cooked fish and vegetables can be discarded, as they are no longer useful. Once the soup has cooled, portion it into containers or plastic bottles, being careful to leave a little space in the container, as the liquid will expand when frozen.

This soup base can be used for preparing fish-based sauces, but also for various dishes with shellfish or seafood. When prepared correctly, it will successfully replace concentrated fish tablets. Be mindful of the amount of salt you add to dishes, as the soup is already salty. It is very concentrated and flavorful, and can be consumed as a consommé, with noodles or even with a raw egg added to the hot soup. This recipe will turn any meal into an unforgettable culinary experience!

 Ingredients: Approx 1 kg of small fish, heads, tails, scraps from filleting 4 l water 200 ml dry white wine Approx a handful of small raw shrimp* 2-3 tablespoons olive oil 2-3 garlic cloves one carrot one onion one stalk of celery or root a piece of green parsley with stems or just stems 2-3 bay leaves a teaspoon of sweet paprika ground white pepper 2 tablespoons coarse salt *optional - a head of monkfish - 500-600 gr of smaller fish that you can find from fishermen for soup base - one onion - one large carrot or 2 smaller ones - one stalk of celery or a piece of root - 2-3 garlic cloves - a quarter of a red bell pepper and a quarter of a green bell pepper - a teaspoon of sweet paprika - a tablespoon with a heaping teaspoon of coarse kitchen salt - a glass - 200ml dry white wine - 4 liters of water - 2-3 tablespoons of olive oil - or whatever you have - a handful of raw small shrimp - 2-3 bay leaves - a handful of parsley, including stems or just parsley stems.

 Tags:  onion greenery garlic carrots soup pepper oil over wine olives