How to make
Finely chop a large onion. Heat a cup of olive oil in a pot and fry the onion, until it aquires a golden color. Pour about a liter of warm water.
Leave the onion to boil for 10 minutes, then add the diced potatoes. Blanch the tomatoes for 2 minutes in boiling water.
Peel them, remove the seeds and cut them into small pieces. Add them into the boiling broth. Season with salt, lovage, black pepper and parsley.
Cut the cleaned fish into pieces. Pour it with the juice of one lemon. When the potatoes are ready, add the fish and leave the broth boil for another 5 minutes.
Serve the village-style trout soup hot and sprinkled with fresh parsley.
