Fish Soup with Potatoes and Garlic Sauce
User Reviews
5.0
9 reviews
Excellent
Fish Soup with Potatoes and Garlic Sauce
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This is an amazing, traditional Romanian fish soup with whole-cooked potatoes, vegetables, and Romanian garlic sauce.
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Ingredients
Fish broth:
- head and tail of a salmon Note 1
- head and tail of a pike
- head and tail of a trout
- 2 medium carrots
- 1 onion
- 1 parsnip
- 1 piece of celeriac
- 1 medium tomato
- ½ red bell pepper
- 1 small hot pepper
Fish soup:
- 12 small potatoes two per person
- 2.2 lbs fish trout, mackerel, large zander fillets, 2-4 pieces pike, 1 kg, Note 2
- 2 medium carrots
- second half of the red bell pepper
- 1 onion
- 3-5 tablespoons white wine vinegar or more to taste
- 1 egg
- 2 tablespoons Smetana sour cream or crème fraiche
- a bunch of lovage or parsley if lovage is unavailable
Garlic sauce:
- 5-7 garlic cloves depending on size
- 2 tablespoons vegetable oil
- ½ cup cold water 125 ml, a bit more if necessary
- Fine sea salt and black pepper
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Instructions
Fish broth:
- Fish broth: Place the head and tails of the fish in a large pot. Add the roughly chopped vegetables. Cover with water, bring to a boil and simmer gently for 30 minutes.head and tail of a salmon + head and tail of a pike + head and tail of a trout + 2 medium carrots + 1 onion + 1 parsnip + 1 piece of celeriac + 1 medium tomato + ½ red bell pepper + 1 small hot pepper
- Strain the broth. Reserve the carrots, parsnip and bell pepper. Chop them into smaller cubes and add them to the finished soup at the end of the cooking time.
- Strain the broth again through a finer sieve lined with muslin cloth. Clean the pot and pour the fish broth back into the pot.
Fish soup:
- Peel the potatoes, but leave them whole. Only halve them if they are large (and use only 6 potatoes if they are larger). Add them to the pot and bring to a boil.12 small potatoes
- Add vegetables: Start chopping the onion, carrots, and bell pepper used for the soup into small cubes and add them to the soup as soon as they are chopped.2 medium carrots + second half of the red bell pepper + 1 onion
- Simmer soup gently for about 15 minutes or until the potatoes are almost done.
- Add fish to soup: Halve the larger fish, like the trout and mackerel. Add all the fish pieces to the soup together with 1-2 teaspoons salt (to taste) and the vinegar. Start with 2 tablespoons vinegar and add more to taste. It is important to add salt and vinegar to the pot now; it will prevent the fish from falling apart.2.2 lbs fish/ 1 kg + 1-2 teaspoon salt + 3-5 tablespoons white wine vinegar
- Simmer the fish for 5 to 10 minutes or until cooked but still tender and not overcooked. The fish will continue cooking in the soup after you turn off the heat, so don't worry about it being still uncooked.
- Temper soup: While the fish is still simmering, whisk together the egg and the smetana or crème fraiche. Slowly add two ladles of hot soup to the egg mixture while whisking all the time. This will temper the mixture, so that it will not curdle when you add it to the soup. Pour the egg smetana mixture slowly into the soup while whisking. Take off the heat immediately.1 egg + 2 tablespoons smetana
- Add herbs: Add the reserved vegetables from the broth to the soup. Adjust the taste with salt, pepper, and more vinegar, if necessary. Chop the lovage and add it to the soup just before serving.fine sea salt and black pepper + a bunch of lovage
Garlic sauce:
- Grate the garlic cloves into a small bowl. Add a pinch of salt and slowly whisk in the vegetable oil. Add cold water and mix well. If the sauce is too strong for your taste, you could add a bit more water.5-7 garlic cloves + 2 tablespoons vegetable oil + ½ cup cold water/ 125 ml
Serve:
- Lift the fish and the potatoes from the soup and place them on a serving platter.
- Serve the soup with some garlic sauce and more vinegar, if you like, as a first course and the fish and the potatoes with more garlic sauce as a second course. Or serve everything together as a single course.
Notes
- Fish: If you cannot find the pike, you can use more salmon or trout parts (or other fish sorts).
- Other sorts of fish for the soup: You can use other sorts of fish as well (preferably sweet water), for instance: carp, mullet, catfish, and so on.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
442kcal
(22%)
Carbohydrates
64g
(21%)
Protein
25g
(50%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Cholesterol
95mg
(32%)
Sodium
391mg
(16%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 442kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 95mg | 32% |
| Sodium | 391mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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