How to make
Even in the summer heat, eating fish soup is extremely pleasant, because it can be consumed cold.
Wash the hake fish fillet and the salmon ragout.
Clean horse mackerel from gills and abdominal entrails. Put them in a pot with cold water.
Add the roots of parsley, 1 carrot, thyme and one onion (cut in half) into the pot.
Boil the fish over low heat, by adding a spoonful of salt to the water.
After the fish is cooked, strain the broth (about 1.6 liters) and leave it to cool to clean it from the bones and skin.
In a little vegetable oil (salmon is an oily fish and the broth is saturated enough) stew the onions and carrots, which are cut into small cubes.
Add them to the boiling fish broth. Add the diced potatoes, hot pepper and white wine. Leave everything to simmer on low heat for about 10 minutes.
Then add the deboned fish fillet, grated tomatoes and 1-2 lemon slices. Season with as much salt and black pepper as you like and add the fragrant fish spice - lovage.
Leave the fish broth to simmer for another 10 minutes and remove it from the heat.
It is not thickened. It is consumed both hot and cold with lemon, freshly ground black pepper and a cold drink.
Tip: The most delicious is the soup prepared with several types of fish. It is best if it is freshly caught. When buying fish, have a look at their eyes. When fresh, they are clear, transparent and they pop out. The fish belly should be white and the gills should be deep red.
Carp are fresh when their skins do not come off easily. Freshly caught fish has the smell of the sea, not fish.
