This recipe is so old, that you can’t be sure in its exact origin. Sailors and fisherman all over the world are the one to blame for this recipe, and in this version we used fresh water fish only.
For Fisherman’s soup you can of course try different sorts of fish, or even add various seafood and be sure you won’t fail. Hot and spicy soup that will warm you on even the coldest of days!
- 1.1 lbs mix of sweet water fish carp, catfish, bream
- 3 onions
- 1 carrot
- 1 tbsp celery root chopped
- 0.2 lbs leak chopped
- 1 parsley root
- 3 gloves garlic
- 2 tomatoes
- 10 peppercorns
- 2 bay leaves
- 1 tsp rosemary dry
- 2 tsp chilli dry
- 3 tsp mix of vegetable seasoning
- 3 tsp sweet paprika
- 2 tbsp vinager
- 2 tbsp oil vegetable
- 0,5 l tomato juice
- 4,5 l water
- salt to taste
- pepper to taste
- Finely chop onion and garlic. Carrot, celery root, parsley root and leak slice in cubes and set aside.
- Pour boiling water over tomatoes, peel them and chop. Set aside.
- Hit oil in the pot and cook the onions and garlic. Add a pinch of salt and small amount of water.
- After onions and garlic get soften, add carrot, celery root, parsley root and leak and cook for 5 minutes then add tomato slices and salt.
- Leave it to cook for an hour and a half on low heat, but after 20 minutes add pepper, bay leaves, chilli and some water and put a lid on. Total amount of added water while the vegetables are cooking should not exceed 0,5 liter. Stir occasionally.
- After 1 and a half hour of cooking, add sweet paprika, tomato juice, mix of vegetable seasoning, peppercorns and rosemary and bring it to the boil.
- Add remaining 4 liters of water and cook for 1 more hour on low heat without the lid on, so you can reduce the water.
- After 2 and a half hours of cooking, it's time to put the fish in this soup. Once you put the fish, do not stir anymore. Cook for another 30 minutes, or until the fish touches the surface.
- Serve warm and enjoy!