Trout soup
This is a quick fish soup, tastes best when made with fresh carrots, new potatoes and dill. It almost feels healing in a way- so eat this slowly to savor every spoonful.
For the broth
A whole fish bone with the head, approx 500-800 g
2 carrots, cut in 2 cm pieces
2 sticks of celery, cut in 2 cm pieces
1 onion, cut in 4 pieces
A handful of parsley
2 bay leaves
For the soup
1 small onion, chopped
300 g trout fillet, no skin, cut in 2 cm pieces
2 medium carrots, peeled, cut in thin slices
4 medium potatoes, peeled, cut in 2-3 cm cubes
A handful of dill
2 tbsp olive oil
Salt and pepper to taste
Optional: 150-200 g melted cheese
1. Make the broth. Thoroughly wash the fish bone and place it in a large pot, add all the veggies, parsley and bay leaves, pour over 1,5-2 l cold water and bring to boil. Remove the foam and let simmer for approximately 30 min.
2. Remove the fish bone and keep any fish meat (if there is any)
3. In a medium pot, cook the chopped onion in the olive oil until transparent.
4. Then lower the heat and cook the carrots a little bit, add the broth and potatoes and bring to boil. After 10 min add the trout fillet pieces, boil for 3-5 min,add the saved pieces from the broth (if you had any).
5. Taste and add salt and pepper, if you choose to- add the melted cheese.
6. Serve with chopped fresh dill.
Recipe: Ārija Avota
Photo: Ārija Avota
