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!
RECIPE NOTES & TIPS:
If you use more fish than described in this recipe, you'll get more of a stew than a soup, but feel free to try it out and let us know how it was.
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