Fish Soup Recipe
You can use a large whole fish for fish soup, which is the indispensable beginning of a fish table, or you can make fish soup from the head, skin and tail parts that you separate while frying or grilling. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 40 min.
| Sea Bass | 1 | Qty | ||
| Dry Onion | 1 | Qty | ||
| Carrot | 1 | Qty | ||
| Potatoes | 1 | Qty | ||
| Parsley (For Cold Service) | 1/2 | Bunch | ||
| Garlic | 1 | Clove | ||
| Bay Leaf | 1 | Qty | ||
| Dill | 1 | Bunch | ||
| Water | 6 | Cup | ||
| Grain Black Pepper | 1 | Tsp | ||
| Flour | 1 | Tbsp | ||
| Butter | 2 | Tbsp | ||
| Salt | 1 | Tsp | ||
| Lemon Juice (Fresh-squeezed) | 1/2 | Half Cup |
Instructions:
-
Separate the head and bones of the sea bass or bonito, rinse and salt. Peel and coarsely chop the onion, carrot and potato.
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Heat the olive oil in a flat pan and sauté the onions first, then the potatoes and carrots.
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Put the fish pieces in the pot and add lemon juice and turn it for a few turns. Add salt and pepper.
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Add garlic and bay leaves to the pot, add enough hot water to cover the material by 4-5 fingers, close the lid and cook for half an hour on low heat.
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Take the cooked ingredients from the stove and transfer them to a separate pot through a strainer.
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Wash the pot you boiled and put it on the stove. Turn 1 tablespoon of flour in 2 tablespoons of butter until it turns pink. Slowly add the strained soup to the roasted licorice and mix.
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Check the consistency and salt of your soup and add hot water if necessary. Finally, add the chopped dill and serve hot with lemon juice and cornbread. Bon Appetit!
Fish & Seafood Soup
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