River Fish soup with fish Roe
- Aug 11
- 3 min read
Updated: 4 days ago
Homemade fish stew with fish roe and dumplings, with the addition of vegetables and tomatoes. This stew is made from catfish and carp, I added dumplings, but you don't have to do the same. The broth is very delicious and pleasant. If you like it spicy, feel free to add hot fresh or ground pepper. It is served for lunch, but you can also have it for dinner because it is not heavy. Follow my recipe.
Ingredients: medium, total time: 90 min., 8-10 serving
3 kg of carp + catfish
300 g of fish roe
3 medium yellow onions/ finely chopped
4 cloves of garlic/ minced
1 celery root/ diced
2 parsnips/ diced
4 carrots/ cut into rings
1 Bay leaf
1 liter of tomato juice
300 ml liter of white dry wine
2 Tbsp of red ground paprika
1 green hot pepper/ chopped without seeds
1 Tsp red ground hot pepper/ or to taste
salt to taste
black pepper to taste
10 peppercorns
1 liter of vegetables broth/ 1 cube for soup +1 liter of water
1 tsp dry spice Vegeta seasoning
1 lemon juice/ filtered
water as needed
Dumplings - optional:
2 eggs
1/2 tsp salt
7-8 Tbsp flour
1/2 tsp dry parsley
Preparation:
Preparation of Fish and fish Roe:
Wash the river fish well and remove the entrails, scales and fins.
Then cut them into desired pieces. Set aside.
If you want, you can separate the fish from the bone, especially if you have a small kids, it is preferable, you will waste a little time on that, but at least you will be sure that you have done a good job!
Mash the fish roe or cut it into smaller pieces. Set aside.
Preparation Vegetables:
Finely chop the onion and garlic.
Carrots cut into rings, and parsnip and celery root into small cubes.
Squeeze the lemon juice and filter. Set aside.
Preparation of Soup:
Take a deep pot of 5 liters, add oil just enough to cover the onion, mix and turn on moderate heat, stir for about a minute and cover the pot.
Simmer until the onion softens and becomes transparent, stirring occasionally, for about 10–15 minutes.
After the elapsed time, add parsnip, celery and carrot, mix everything well and continue to stew for about 10–15 minutes, stirring occasionally.
Now reduce heat, add the fish cut into pieces and minced garlic. As soon as the garlic becomes fragrant after 30 seconds, pour the wine. Wait for the alcohol to evaporate and cook for about 10–13 minutes while stirring, covered.
After that, add fresh hot pepper, ground sweet and hot pepper, mix well about 3 minutes, then pour the broth add bay leaf, peppercorns stir and cover. Let it boil.
When it started to boil, add tomato juice, water as needed, dry spice Vegeta, salt and black pepper to taste, stir all well, cook on low heat for about 20–25 minutes on low moderate heat.
When the fish roe is cooked, check the taste of the broth again and add spices as needed, and cook another 5 minutes.
At the very end of the stew, beat eggs, parsley and salt and gradually add flour. The dough must not be too thick!
Remove the dumplings with a fork and add to the broth.
Cook for another 3–4 minutes.
Add the squeezed and filtered lemon juice at the same time and mix well.
Turn off the heat and serve warm with pieces of fish and fish roe with bread and salad as desired.
Buon appetito!
NOTE:
You can store the rest of the soup in the refrigerator for up to 4 days.
You can pack in double boxes with a lid and keep in the freezer for up to 2 months.
Do you want to try something a little different?
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