How to make
The fish is pre-boiled in about 2 liters of water, and bay leaves and a tablespoon of dry celeriac are placed in the broth during boiling.
Once it is ready, it is strained and the fish is left aside to cool, after which it is thoroughly deboned.
Fry the chopped onion and garlic in a small saucepan and season with the rest of the dry spices, adding the remaining spoonful of dry celery separately to the strained broth.
Put the chopped vegetables and a little finely chopped lovage in the pot and boil the soup until they are ready. Finally, add the boneless fish and let it simmer on low heat for another 20 minutes.
The finished fish soup is seasoned with salt, lemon juice and extra fresh lovage to taste, as the seasoning is quite strong.
Enjoy!
This traditional fish soup with lovage is ready.
