How to cook fish soup + Video recipe

How to cook fish soup + Video recipe

Absolutely any type of fish can be used to create a culinary masterpiece with a unique taste and aroma. For many, the idea of what to serve for the first course is limited to one of the traditional recipes for fish soup, however, there are many hot, liquid dishes where the fish is played out from a new side, adding a spicy aftertaste to the dish. In Italian cuisine, there is one interesting idea invented by a talented chef who has achieved an unusual and at the same time incredibly harmonious execution of any fish in a soup with berries and hot peppers "pepperoncino" in wine broth.

Fish soup in Italian version

So Delicious fish soup, called "Ciuppin" can be prepared with the availability of products such as:

  • a can of tomatoes canned in their own juice;
  • a kilogram of dense-type fish;
  • one carrot;
  • three juniper berries;
  • celery stalk;
  • two onions;
  • a clove of garlic;
  • a few sprigs of greens, preferably parsley/dill;
  • a tablespoon of olive oil;
  • 50 gr. Butter;
  • literally "pinch" of peperoncino (chili);
  • salt and spices to taste.

Salmon lightly salted

It is necessary to finely chop the garlic, onion, celery stalk, but it is best to grate the carrots, sending the vegetables to fry in a pan in olive oil and butter, when they are ready to add peeled tomatoes to them, mix everything thoroughly, season with spices, salt and fry together for a couple of minutes.

Having finished with the dressing, you should make an incision on the remaining peeled onion, then send the fish to a small saucepan with water, so that it covers it, then season with herbs, onions, wine, juniper berries, allspice, bring to a boil and continue cooking for about half an hour.

When the fish is cooked, it should be removed from the broth, cleaned of seeds, skin and other inedible parts, and then preferably ground in a blender to an airy meringue, gradually adding fried vegetables, chili, spices, broth. Strain the remaining liquid in a saucepan through a sieve and gradually add to the resulting vegetable-fish mixture.

Dietary hake fish soup

Garnish it all with herbs at the end and serve, bon appetit!