How to make
Clean the fish by separating the head and tail to make a delicious broth. Separate the skin from the fillets and you can also add it to the products for the broth. The weight of pure meat should be about 0.9 lb (400 g).
Carefully remove the remaining bones with tweezers and cut it into small pieces.
Peel an onion and chop it in two or three places. Clean one or two carrots and two stalks of celery. Pour plenty of water over these vegetables along with the fish head and tail, put the whole stalks of parsley, season with salt and a spoonful or two of olive oil and boil for 20-25 minutes.
The remaining onion (1/2 medium-sized onion), garlic cloves, a stalk of celery and carrot cut into small pieces. Everything except the carrots you can grind, in order to have a finer soup.
Heat the butter and 2 tablespoons of olive oil and stew the chopped vegetables. Add salt and pour the strained broth. If necessary, add a little water.
When it boils, add the chopped pieces of perch or silver carp, diced potatoes and lovage and boil for 15-17 minutes - the perch cooks quickly.
If you use another fish for your delicious fish soup, consider the time it takes to be cooked.
Season according to your taste with more salt, black pepper, lovage and a little lemon juice, if desired.
Serve the magical perch fish soup hot.
Enjoy your meal!
