Fish soup is a very easy dish to prepare however, it is very important to use fresh fish and vegetables. Since we need a tasty fish stock, time also defines the result since we need to let our food cook slowly. One thing my mother tought me, is to use more vegetables so that we use some to make a puree that is added in the stock giving a thick, rich texture. Usually, we add rice in our soup however, I would recommend you try it with orzo or bulgur.
2 Cod fish about 1 kg
2 scorpion fish about 0.5 kg
4 potatoes peeled and cutted in big cubes
4 zucchini cutted in thick slices
4 carrots peeled and cutted in thick slices
1 red onion peeled
1 tomato
6 celery strings
100 ml. olive oil
Juice from 1 lemon
Salt, ground black pepper
1,5 litres of water
150 gramms rice or orzo or bulgur
– Remove the scales and intensins of the fish
– Boil vegetables until cooked and remove them with a strainer. Set aside
– Add fish in the boiling water and cook for 15 minutes until ready.
– Remove fish and strain stock through a strainer with a hand towel on top.
– Put the stock back in the cooking pan and bring to a boil. Add the rice, the olive oil and cook in medium fire.
– Put some potatoes, carrots, the tomato and zucchini in a blender with a little bit of your stock until you get a thick purre
– Add it in your soup just before the rice is cooked.
– Salt, pepper, lemon juice and ready
– Remove the fish bones
– Serve soup with vegetables and fish in the middle
