Fish soup - everyone remembers that this is an amazing seafood-scented broth.
Of course, fish soup is also made from freshwater fish and even if you are not the best cook, you can't go wrong when making the soup. The reason is that this soup is very easy to cook and always guarantees a great taste.
However, fish soup has its subtleties when boiling it. A good broth is made from all kinds of fish - hake, carp, trout, goby fish, cod, white fish, but the magic of the fragrant fish soup comes only when you prepare it from several types of fish.
If you want to cook a really delicious soup with a memorable aroma, be sure to mix goby fish with turbot or another type of sea fish. Experiment with your tastes and abilities and be sure that you will not disappoint the stomachs of your loved ones.
The vegetables that you can put in the soup are also different - the mandatory ingredients are onions, carrots, potatoes and tomatoes and from there on you can add whatever you want. Peppers, bell peppers, even a little cabbage or zucchini will not be superfluous.
It is important to cut them first and fry them lightly with a few spoons of the broth in which the fish has been boiled. If you want your soup to be more dietary, boil the fish, take it out and debone it and pour the fresh vegetables into the broth without frying them.
When the vegetables soften, usually the cleaned and chopped fish or fish pieces, a little fat and chopped tomatoes are added. Towards the end, it's time for the spices. There is no way a self-respecting fish soup can go without lovage.
This is the other basic rule if you want to cook a delicious fish soup. If desired, you can also add a celery root. Other spices include the obligatory salt, black pepper (ground and grained), parsley, oregano and even thyme.
Whether you thicken the soup or leave it as it is is a matter of personal choice and preference. The thickener is usually made from one egg and a little yogurt. If you want to leave the fish soup as it is, you can add one or two spoons of mashed potato powder to thicken it slightly.
Finally, be sure to season it with a little lemon juice. According to the recipes of our grandmothers, if you add a little charcoal (which is removed after) towards the end of cooking the soup, the fish soup will acquire an unique smoky taste.
If you want step-by-step instructions on how to make fish soup, check out those tried and tested recipes:
- trout soup;
- carp soup;
- salmon soup;
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