Fish soup

Fish soup - an aromatic and comforting feast

Fish soup is one of those recipes that takes us back to cherished memories, bringing the taste of a Sunday lunch spent with loved ones. Prepared with simple yet flavorful ingredients, this dish can be adapted based on the available fish and individual preferences. Let's embark on this culinary journey together and discover the secrets of a delicious fish soup!

Preparation time: 20 minutes
Cooking time: 30-40 minutes
Total time: 60-60 minutes
Number of servings: 6

Necessary ingredients:

- 500 g fish (or a combination of fish - pike, carp, perch)
- 1 dry onion
- 1 green onion
- 2 carrots
- 3 potatoes
- 1 bunch of parsley
- 1 cup of rice (about 150 g)
- 1 can of Cirio tomatoes (400 g)
- 1 bunch of fresh lovage
- 1 tablespoon of olive oil
- 1 tablespoon of vinegar (apple or balsamic, to taste)
- Salt, to taste

Step-by-step preparation:

1. Preparing the ingredients: The first step is to clean the onion, carrots, parsley, and potatoes. Make sure to wash all the vegetables well under cold running water to remove any impurities. Cut the carrots and parsley into small cubes, and finely chop the green and dry onions. This step is essential for achieving a uniform and flavorful soup.

2. Boiling the base: In a large pot, add 2 liters of water and bring it to a boil. Once the water starts boiling, add salt and olive oil. These ingredients will help develop the flavors during cooking.

3. Adding the vegetables: Once the water is boiling, add the dry onion, green onion, carrots, parsley, and potatoes. These vegetables will provide a rich taste and pleasant texture to the soup. Let it boil for about 10 minutes.

4. The rice and tomatoes: After the vegetables have started to soften, add the washed rice and the diced Cirio tomatoes. Cirio tomatoes are renowned for their intense flavor and natural aroma, making the fish soup much more delicious. Let it boil together for another 10 minutes.

5. Introducing the fish: Now it's time to add the fish cut into pieces. You can use pike, carp, or perch, depending on personal preferences or availability. Let the soup boil for 10-15 minutes, until the fish is fully cooked and flakes easily with a fork.

6. Finalizing and serving: Before turning off the heat, add the finely chopped fresh lovage and a tablespoon of vinegar, to taste. The vinegar will add a note of acidity that perfectly balances the flavors. Taste and adjust the salt if necessary.

7. Serving: The fish soup is served hot, ideally alongside a slice of fresh bread or crunchy croutons. A personal suggestion would be to add a spoonful of sour cream on top for an extra creaminess.

Practical tips:

- Choosing the fish: Choose fresh, quality fish to achieve a soup with a rich taste. If you prefer a lighter option, white fish like cod is an excellent choice.
- Vegetables: You can experiment with other vegetables, such as celery or bell pepper, to add more flavors.
- Variations: Fish soup can be adapted to personal tastes by adding spices, such as red pepper or a pinch of sweet paprika. Also, for a spicy note, add finely chopped fresh chili.
- Nutritional benefits: This soup is an excellent source of protein, vitamins, and minerals, thanks to the fish and fresh vegetables. Additionally, it is low in calories, making it an ideal choice for a healthy lunch or dinner.
- Frequently asked questions:
- *Can I use frozen fish?* Yes, frozen fish can be used, but make sure to thaw it completely before cooking to achieve a uniform texture.
- *How long can the soup be stored?* Fish soup can be stored in the refrigerator for 2-3 days. It is recommended to reheat it gently.
- *What drinks pair well with it?* Fish soup pairs perfectly with a dry white wine or a light blonde beer.

I hope this recipe has inspired you to prepare a delicious fish soup! Feel free to experiment with ingredients and add a personal touch. Cooking is an art that brings joy and satisfaction, so enjoy every step!

 Ingredients: - Fish (pike, carp, perch) - 1 dried onion - 1 green onion - 2 carrots - 3 potatoes - 1 parsley - 1 cup rice - 1 can of Cirio tomatoes - 1 bunch of lovage - salt - 1 tablespoon oil - 1 tablespoon vinegar