How to make
The cleaned from the grills and eyes head of fish and meat, are sprinkled with a little citric acid.
Cover them with water and season them with salt. Boil them until the meat softens. They are removed from the broth and deboned.
The broth is strained.
Heat the oil in a pot and simmer the finely chopped onions, peppers and carrots in it.
Pour them with the broth. Once the soup boils, add the spices, with the lovage predominating.
Once the vegetables soften, the deboned fish is added.
The fish soup is seasoned with ground black pepper and hot pepper, if desired.
This village-style soup is delicious and a prelude to the actual meal.
Enjoy your meal!
