Fish soup

I remember the first time I wanted to make fish soup at home; I was so excited that I almost forgot to scale the fish. I put it straight into the pot, thrilled that I found fresh tilapia at the store (I can’t even talk about river fish, it’s hard to find). I struggled with the scales, dropped the fish head on the floor, and so on; things don’t always go perfectly. But I learned that with this soup, there’s no need to stress. It’s one of the most “relaxed” soups because it doesn’t have any fuss: you throw in vegetables, fish, souring agent, and some greens. But if you skip a step or use the wrong souring agent, it just doesn’t taste right. For me, as long as I have lovage and at least one white fish, it turns out well.

Total preparation time doesn’t exceed an hour and a half for me (unless I get tangled up with the fish), half of which is active time, while the rest is waiting for it to boil. From a 4-liter pot, you can get about 6-8 good servings, depending on how much fish you put in and whether you have serious eaters or just “tasters” at the table. It’s not a fancy recipe; it works for beginners, but I believe if you’re afraid of fish or haven’t handled a knife around it before, you should bring your patience along. It’s the kind of dish for the weekend or days of fasting with a dispensation, but for me, it works anytime I crave a sour soup.

Ingredients (for a 4-liter pot, meaning 6-8 large bowls):

- White fish, 2 pieces of about 500 g each (scaled, gutted, and cut into suitable pieces – I use tilapia, but cod, carp, or catfish work too… whatever you find)
Its role: provides the main flavor. Tilapia is mild in taste and doesn’t have many bones. If you have fresh fish, include the heads (without the gills, otherwise it will make the soup bitter).

- Onion, 1 medium piece (about 150 g)
Role: the basic sweetness, keeps the soup “together.”

- Carrot, 1 large or 2 small (200 g total)
Role: color and sweetness.

- Celery, root 100 g or 2-3 green stalks (if you don’t have the root)
Role: deepens the flavor, adds a fresh note, and is the “secret” that’s not really a secret.

- Parsnip, 1 small piece (50-60 g)
Role: complements the basic flavors, helps with color and aroma.

- Rice, 3 tablespoons (about 40 g)
Role: adds consistency and “binds” it.

- Tomato juice, 250 ml (if you have homemade, that’s wonderful; if not, store-bought works – but don’t use too thick tomato paste)
Role: additional sourness, adds color.

- Sour borscht, 1 liter (or as sour as you like; if using store-bought, it can sometimes be weaker, so taste first)
Role: acidity, that specific soup flavor.

- Salt (about 1 tablespoon to start, then adjust)
Role: no explanation needed, it’s not soup without salt.

- Oil, 4-5 tablespoons (for sautéing the vegetables)
Role: brings out the flavors from the vegetables, adds a rounded taste.

- Fresh lovage, 1 bunch (or more, I never put too much), plus parsley, optional
Role: the finishing touch of greens, without which the soup isn’t really soup.

Preparation steps (from what I’ve learned through experience):

1. Clean and portion the fish. It’s not pleasant, but it goes quickly. I remove the scales with the knife blade, carefully take out the intestines, and wash everything under cold water. The heads can go in too if you want a richer soup, just make sure to remove the gills and anything else pink you find there, as it makes the soup bitter. Cut into pieces of about 4-5 cm. I keep the fish in the fridge until needed, not at room temperature.

2. I peel, wash, and chop the vegetables (onion, carrot, celery, parsnip) but not obsessively. I prefer thin rounds for the carrot and parsnip, finely chop the onion, and cut the celery into cubes. It doesn’t matter much how you cut them, as most will dissolve in the soup anyway.

3. In a large pot (at least 4 liters), I heat the oil over medium heat. I toss in the onion first, stir for about a minute, then add the rest of the vegetables. I let them sauté for 3-4 minutes, not letting them burn, just enough to release their aroma. It’s important not to rush this step and not to put the vegetables directly into boiling water, as it makes the soup bland.

4. When the vegetables start to soften, I pour about 1.5 liters of hot water over them (not cold water, as it “cuts” the flavor). I turn up the heat to bring it to a boil, then let it simmer over medium heat with the lid slightly ajar for about 20 minutes.

5. I add the well-washed rice (otherwise it will muddy the soup). I stir, add salt (one tablespoon for now), and let it boil for another 10-12 minutes until the grains separate. I check occasionally to ensure it doesn’t stick to the bottom if you have a thin pot.

6. When the rice is almost done, I pour in the tomato juice. If it’s very thick, I add a ladle of water. I let it boil for 3-4 minutes to “settle.”

7. Now it’s time for the borscht: I bring it to a boil in a separate pot (this is essential, otherwise it gives a strange taste). I pour the hot borscht into the soup, not all at once, to avoid it being too sour – I taste occasionally and adjust. If needed, I add more hot water until I reach about 3.5 liters of total liquid (leaving room for the fish).

8. Once the soup starts boiling again, I add the fish pieces directly into the pot. I don’t stir too much, just shake the pot a bit to distribute. I let it cook on low to medium heat without a lid for about 7-8 minutes until the fish turns white and starts to flake easily. Don’t overcook it, or it will turn mushy.

9. I turn off the heat and add the finely chopped lovage (and parsley, if I have it). Don’t add it earlier, as it loses its aroma. I stir gently, put the lid on, and let the soup sit for 10 minutes before serving.

Why do I make this soup often? It’s quick, doesn’t give me headaches (once you get used to the fish), is light on the stomach, and even if you have a hearty serving, you don’t feel “weighed down.” It works in both summer and winter, as it’s neither too rich nor too light. It has a good flavor without needing 10 spices, and it can be made for events with guests since no one refuses a sour soup, especially with lots of lovage. On fasting days with fish, it’s a staple, but in my family, it appears anytime. You eat and feel like you’ve put something healthy on the table, not just sides and fried meat.

Tips, variations, and serving ideas:

Useful tips:
- Don’t leave the fish in the soup too long, as it becomes mushy.
- Don’t skip boiling the borscht separately – otherwise, it can give a slightly sour-bitter taste.
- Don’t try to “improve” it with other spices – lovage and greens are enough; anything else will overshadow the taste of the fish and vegetables.
- If you have a large fish head, carefully remove the gills; otherwise, you risk ruining the whole soup.

Ingredient substitutions:
- If you don’t have borscht, lemon juice mixed with a little salt and warm water works, but it’s not the same. Or diluted vinegar, but be careful not to overdo it.
- Rice can be replaced with quinoa (for a gluten-free version), or you can omit it altogether if you want a “clear” soup.
- If you can’t find lovage, use parsley, but I must admit, it’s not the same.

Variations:
- You can add potatoes, cut small, at the end if you want something heartier (I don’t add them; I think they “ruin” the soup).
- For a richer taste, you can add green or red bell peppers, but very little (so it doesn’t overpower everything).
- If you have different types of white fish, mix them; it tastes even better.
- Some serve it with fresh hot chili, but I prefer it simple.

Serving ideas:
- It goes well with warm polenta; it’s the classic combination. If I’m not in the mood, I eat it with toasted old bread, which works perfectly.
- A shot of hot plum brandy is more than suitable beforehand – but it depends on the situation.
- It works as a first course in any “Romanian” menu, even alongside a barbecue or fish stew.

Frequently asked questions:

1. Can I use frozen fish or only fresh?
You can use frozen, but you need to thaw it completely first (in the fridge, not in the microwave or warm water). The texture won’t be as good as fresh, but if you have no options, it works.

2. What do I do if the soup turned out too sour?
Add a few tablespoons of boiled water and let it come to a boil again. Don’t try to “sweeten” it with sugar; it doesn’t fit the taste.

3. My soup turned out cloudy. Why?
If you didn’t wash the rice well or put in too many vegetables, it’s normal for it not to be “crystal clear.” It doesn’t matter for the taste, just for appearance. Another reason could be if you stirred too much after adding the fish.

4. How long do I keep the fish in the soup?
A maximum of 10 minutes after adding the pieces. If you leave them too long, they will break apart, and you’ll have no “pieces” of fish, just flavors in the pot.

5. Can I use other types of fish?
Sure, but it should be white fish with few bones; otherwise, it complicates the whole soup. I’ve tried it with mackerel, and I didn’t like it at all; it has too “strong” a taste.

6. How do I get rid of bones, especially if I have kids?
You can boil the fish separately, remove the bones, and add it to the soup at the end. But it loses some flavor, to be honest. Ideally, choose fish with large bones that are easy to remove.

Nutritional values (approximately, per 400 ml serving):

It’s a very light soup in calories – let’s say 100-130 kcal/serving, depending on how much fish you add and what you serve alongside. Low carbohydrates (from rice and vegetables), enough protein not to leave you hungry (20-25g fish/serving), minimal fat if you don’t overdo the oil. Very “clean” as a meal – it doesn’t bloat, and it’s not overly salty if you don’t measure by eye. It contains fiber from the vegetables, some vitamins C and B, and minerals from the fish (if you use heads or fish with skin). Gluten-free if you remove the rice or substitute it, lactose-free, very suitable for light diets or for those who can’t handle heavy meals.

How to store and reheat:

Fish soup isn’t the kind of dish that gets better after 2-3 days, but it lasts in the fridge for about two days without problems. I try not to leave the fish in the liquid too long, as it softens and becomes “soggy.” If I know it won’t be eaten all at once, I take the fish out into a bowl with a little broth, putting the soup aside. When reheating, I don’t boil the soup; I just heat it slowly over medium heat and add the fish pieces at the end, just enough to warm them up, not to boil again. I don’t recommend freezing – fish after freezing and reheating is a sad affair; it loses its texture.

That’s my story with fish soup. I’ve never made it “exactly” the same way twice, but with the basic ingredients and a bit of patience, it always turns out to be a good soup that gets eaten quickly.

The fish is cleaned of scales and entrails, washed well, and cut into pieces. If the fish is fresh, you can keep the heads. We keep it cool until we prepare the soup. The vegetables are washed and chopped finely according to preference, then sautéed in a few tablespoons of oil. When they start to soften, we cover them with hot water (about 1.5 liters) and let them boil. When they are almost cooked, we can add the rice and salt and let it boil until the rice is fully cooked. At this point, we add the tomato juice, let it come to a boil, then add the borscht and let it boil with that as well. If necessary, we add more hot water, but we make sure to leave room for the fish. Note: The borscht is boiled before adding it to the soup! The fish meat is added to the soup at the end, when the borscht has boiled, and left for a few minutes until it turns white, then the heat is turned off and finely chopped greens are added. It is served with great appetite alongside polenta and boiled plum brandy. I didn't make polenta, but bread works too. Enjoy your meal!

 Ingredients: Ingredients: for a 4-liter pot 2 fish (500 g each, cleaned of guts and scales) I used tilapia 1 onion 1 large carrot (or 2 smaller ones) 1 root celery or 2-3 green stalks 1 parsnip 1 liter sour borscht (or to taste) salt 3 tablespoons rice oil (4-5 tablespoons) 250 ml homemade tomato juice lovage and green parsley

 Tags:  fish soup