Fish soup (salmon)
Fish soup with salmon - a delicious and comforting recipe
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6
Welcome to the world of gastronomy! Today, I invite you to discover a savory recipe for fish soup with salmon, a traditional dish that combines the delicate flavors of fish with the freshest vegetables. This soup is not only an excellent choice for lunch or dinner but also a perfect way to enjoy the nutritional benefits of fish.
The origin of fish soup lies in the culinary traditions of many cultures, where fresh fish is often used in soups and broths. The soup, in particular, has been appreciated over time for its comforting flavor and aroma. This dish pairs perfectly with a slice of toasted bread or a squeeze of lemon, adding a touch of freshness.
Ingredients:
- 1 kg salmon heads and tails
- 1 kg anchovies
- 4 medium carrots
- 3 large onions
- 1 celery root (approximately 250 g)
- 1 parsnip (approximately 150 g)
- 1 parsley root (approximately 100 g)
- Salt or vegetable concentrate (to taste)
- 1 teaspoon sweet paprika
- Ground pepper (to taste)
- 1 bunch of fresh lovage
- Fresh celery leaves
- 50 g couscous
- 1 l natural borscht (from fermentation)
- 100 ml sunflower oil
Step by step to a perfect soup:
1. Preparing the fish: Start by cleaning the anchovies. Wash the fish well, then head them, removing the gills, eyes, and fins. Don't worry; this step is essential for achieving a clean and flavorful soup. If you have a sharp knife, things will go much easier!
2. Boiling the fish: Place the cleaned anchovies in a large pot with 3 liters of cold water. Add a pinch of salt to enhance the flavors. Let it boil over medium heat for about 20 minutes. Once the fish is cooked, strain the broth through a fine sieve to obtain a clear and aromatic broth.
3. Preparing the vegetables: Clean the remaining vegetables: carrots, onion, celery, parsnip, and parsley root. Slice the onion into julienne strips and chop the other vegetables into large cubes. It is important that they are cut evenly to cook uniformly.
4. Boiling the vegetables: Add the chopped vegetables to the broth obtained from the anchovies. Also, add 100 ml of sunflower oil, 1 tablespoon of salt or vegetable concentrate, sweet paprika, and ground pepper to taste. Let the vegetables simmer over medium heat, covered, for 15-20 minutes.
5. Cooking the couscous: In a separate pot, add 50 g of couscous to a cup of boiling water. Cover and let it swell for 5 minutes. This will add an interesting texture to your soup.
6. Adding the fish: After the vegetables are half-cooked, remove some of them (about half) and chop them into smaller pieces. Put them back in the pot along with the salmon cut into large pieces. Let everything boil together for another 15 minutes.
7. Finalizing: Add the natural borscht to the pot and stir gently. This will give your soup a pleasant acidity. Finally, sprinkle the chopped lovage and celery leaves. Turn off the heat and let the soup rest for a few minutes for the flavors to meld.
8. Serving: Serve the fish soup hot in a deep bowl. You can add a slice of lemon or some toasted bread croutons for extra flavor.
Useful tips:
- If you prefer a more sour soup, you can add a little lemon juice or more natural borscht.
- You can also use other types of fish, but salmon is ideal due to its rich flavor and juicy texture.
- Instead of couscous, you can use rice or even quinoa, depending on your dietary preferences.
Nutritional benefits: Fish is an excellent source of protein and omega-3 fatty acids, which contribute to heart and brain health. The vegetables in the soup provide a rich supply of essential vitamins and minerals, making this dish a healthy choice for the whole family.
Calories: A serving of fish soup (approximately 300 ml) contains about 250 calories, depending on the ingredients used and the portion sizes served.
Frequently asked questions:
1. Can I use frozen fish?
Yes, you can use frozen fish, but make sure to thaw it completely before adding it to the soup.
2. How can I store the soup?
The soup can be stored in the refrigerator in an airtight container for 2-3 days. It can be reheated without any problems.
3. What other side dishes go well with fish soup?
Fish soup pairs perfectly with fresh homemade bread or polenta.
Now that you have all the necessary information, I encourage you to try this delicious recipe for fish soup with salmon. It is an excellent choice for a comforting and flavorful meal that will bring smiles to the faces of your loved ones. Happy cooking!
Ingredients: fish heads and tails 1 kg of sprat 4 carrots 3 onions 1 celery 1 parsnip 1 parsley root salt or vegetable concentrate sweet paprika ground pepper lovage celery leaves 50 grams couscous 1 liter of authentic borscht (from a little) 100 ml oil
