This fish soup can be made with different types of fish, both river and sea fish. Easy and simple to make, it is very aromatic and delicious.
For this purpose, it is good to get good, fresh fish, frozen is also fine, but it should not be yellowed, as the quality of the fish is evident at first glance. In this case, I used eel, frozen catch from Spain, purchased from a store.
For the fish soup, you will need the following ingredients:
- Fish – about 500-700 grams, or more
- 1 large onion
- 1-2 carrots
- 1-2 potatoes
- Salt, black peppercorns, a little dill, oil or olive oil
How to prepare the fish soup:
First, clean the fish and separate the fillets and bones. If you are using several types of fish, the bonier ones can be used for the broth, and the others for the bites.
Put the separated heads, bones, gills, and fish scraps in a pot, cover with cold water, and boil for about 30 minutes. You can add onion, carrot, black peppercorns, dried pepper (can be hot), and definitely savory to make the broth more flavorful.
Cut the separated fish fillets into pieces, which will be added to the soup at a later stage.
If you are using two burners, you can start sautéing the finely chopped onions and carrots in a little oil in another pot on the second burner. You can safely use olive oil because the temperature does not exceed 100 degrees Celsius when sautéing.
Once the onions and carrots are well sautéed, add the strained broth from the fish bones/heads, etc. When the soup comes to a boil, add the diced potatoes and pieces of fish fillet.
Cook for another 15-20 minutes until the potatoes are well cooked; the fish actually only needs about 10 minutes in the boiling soup.
Once the soup is ready, you can serve it and season it with lemon juice and chili to taste.
The eel soup has a very pleasant aroma and taste. This is the first time I have cooked eel.
Add new comment