How to make
In a blender grind the onions, leeks and celery. They are put in olive oil to fry, during which time the carrots are cut into cubes and also added with a pinch of salt. Stir for a minute or two.
Pour the fish broth. It is best if it's homemade, for example from the head and bones of the fish and vegetables of your choice.
When the broth starts simmering, add the potatoes, which are cut into small cubes. Cook until the vegetables are completely cooked.
Cut the fish into pieces and add it to the soup along with parsley, coriander, black pepper and salt, if necessary. Boil for another 4-5 minutes, as the perch does not need more time. If the pieces are very small, even the minutes can be reduced. More broth is added, in case its level is reduced.
The fish soup is thickened with egg or only yolks, beaten with a little yogurt (not too much, so that it doesn't change its taste). The thickener is tempered, so that it doesn't lump up, but even if it does, it is not a big deal.
There is an option to serve perch soup without thickener, it is still great and resembles a fish soup much more.
Each portion is sprinkled as desired with more dried coriander leaves and black pepper. Lemon slices would also be a good addition to your perch soup.
Enjoy your meal!
