Serbian Fish soup
- Feb 5
- 2 min read
Updated: Jul 5
Serbian-style fish stew is a simple preparation and a relatively quick method. You can use any river or sea fish of your choice in this soup.
Covered with vegetables and tomato juice, it gives a special taste! Follow recipe.
Ingredients: simple, total time: 1 h 30 min. 4 -6 serving
1.5 kg of fish/ preferably a combination of carp, catfish, and perch
1 cube vegetable soup
2 heads of onion/ finely chopped
2 carrots/ diced
1 parsley root/ diced
1 bunch of parsley leaves/ finely chopped
2 red peppers/ hot or bell peppers as desired
2 tomatoes/ chopped
300-400 ml of cooked tomatoes juice
1 Tbsp of allspice/ red ground paprika
2 bay leaves
salt and pepper to taste
1 tsp of crushed hot pepper/ for those who like spicy
100 ml of white wine
1 glass of water mixed with a spoonful of flour/ optional, for a thicker broth
Blender
Big deep pot
water as needed
Preparation:
Clean the fish, wash it and cut it into larger pieces. You can also use the fish head and tail, because they give a special flavor to the broth.
Pour about 2.5 liters of water into a large pot, add finely chopped onion, carrot and parsley root, cube soup, as well as a bay leaf.
Cook over low heat until the vegetables are tender, about 30 minutes.
When the vegetables are soft, add allspice, minced garlic, blended peppers, chopped tomatoes and tomato juice. Add the pieces of fish and pour in the white wine.
Cook on low heat for about 30–45 minutes.
Towards the end of cooking, add finely chopped parsley leaves, salt, pepper and hot pepper if you like a more spicy taste. The broth is ready when it takes on a nice color and the vegetables are combined with the liquid.
If you want a thicker broth, add flour mixed with a little water and cook for another 5–10 minutes.
Serve the soup warm, with homemade bread or cornbread, and it must be accompanied by a glass of good brandy or white wine, just like the fishermen used to do.
Buon appetito!
NOTE:
You can combine this soup with pasta or boiled potatoes.
If you want, in the first terminal cooking, when the vegetables have softened, you can blend them with a little liquid, so the broth will thicken. Leave the bay leaf in the pot.
Keep the broth covered, in the refrigerator, for 4 days.
#Serbian #fish #soup #food #lunch #dinner #maindish #carp #catfish #perch #stew #vegetables #simple #recipe #blog #coffeetimelena #coffeetimewithlenaallin1
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments