5 fish soups from around the world
Text: Olga Antonova
Hot Flavored Fish Soup - the best thing that can happen on an overcast autumn day. As you know, fish is a source of protein, iodine, phosphorus, omega-3 and other useful microelements, so a tasty and hearty lunch will not only lift your spirits, but also add strength and health. We chose five options for fish soups of different national cuisines: each of them has a unique taste and smell, its own history of appearance and nuances in cooking. All recipes are designed for two servings.
Flemish vaterza
An extraordinary Belgian soup was born in the city of Ghent in East Flanders. To the surprise of many cooks, the recipe uses cream and yolks: they are needed to thicken the broth, give it a creamy consistency and emphasize the taste of fish (by the way, it is better to use several types). Watersay is served with white bread, and from drinks according to tradition, Belgian beer is chosen.
Ingredients:
Cooking:
Melt the butter and fry the onion on it until golden. While it is cooked, chop the leeks and carrots. Add celery, leek and carrot to onions and fry for 5 minutes.
Put the fish in a shallow saucepan, top with vegetables, add salt, pepper, celery leaves and cover with water. Bring to a boil and boil until the fish begins to fall apart. Take out the fish with a slotted spoon and put in a preheated oven. Strain the fish broth into a clean pan.
Beat the yolks and cream together. Stir 1 cup of fish broth into the egg mixture, then add to the remaining broth. Warm up very slowly, stirring constantly. Do not boil.
Pour broth over the prepared fish, garnish with parsley and serve with baguette pieces.
Bouillabaisse
One of the most famous dishes of French cuisine was once a cheap soup: Marseille's fishermen prepared it from seafood, which they could not sell in a day. Now, bouillabaisse is considered an exquisite dish, but it can be easily prepared at home by purchasing ingredients at a nearby supermarket. Bouillabaisse is traditionally served with toasted baguettes and garlic sauce.
Ingredients:
cooking:
Heat the olive oil in a large saucepan and add the finely chopped onion, tomato, garlic and leek. Cook over low heat, stirring constantly, until all the ingredients are soft.
Add dill, thyme, bay leaf, orange zest, mussels and pour boiling water over it. Add salt and pepper to taste, increase the heat and simmer for about 3-4 minutes to mix the oil and water.
Add fish and shrimp, cook on medium heat for 12-15 minutes, until the fish is ready. It should be opaque, delicate and should not fall apart.
Try the soup, add the saffron and salt or pepper again if necessary. Serve immediately in preheated plates.
Ear patronized
The classic Russian fish soup is cooked not from one type of fish, but from two to four, in order to achieve the right rich taste. A good soup should be transparent and without a specific fishy smell, the fish in it should be white and not very boiled. They cook the soup without a lid and sometimes pour a shot of vodka (we decided to avoid this tradition in the recipe). Served with black bread, fish pie or pies with different fillings.
Ingredients:
cooking:
In salted boiling water, place the potatoes, chopped into large pieces, the heads and tails of fish, finely chopped onion and chopped carrots and parsley. Boil over moderate heat for about 20-30 minutes, then remove the foam (if desired - strain the broth), put the bay leaf, pepper and simmer another 5 minutes.
Strengthen the fire and lower the fish into the finished broth, peeled and cut into large pieces (4-5 cm wide), cook over moderate heat for 5 minutes, not allowing to boil strongly.
Beat the egg with flour, remove the fish from the soup, dip it in the egg mixture, lightly fry in butter and immerse in boiling fish broth.
Boil for 3-5 minutes, then, if necessary, salt, add parsley, dill and tarragon. Remove from heat, cover and let stand for 7-8 minutes.
Serve with black rye bread.
Tom yam fish
The simplest variation of the famous sour-and-sharp tom-pit was most common in Thailand before the arrival of mass tourism, since fish is available everywhere in the country. Almost all the products for the seemingly exotic soup can now be found in local stores. Tender tom yam fish are usually served with steamed rice.
Ingredients:
cooking:
Clean and gut fish, boil heads and fins for 15 minutes in boiling water, and then remove them with a slotted spoon.
Add crushed lemongrass, kaffir lime leaves, galangal and chili slices and feather onions to the broth. Add sugar and fish sauce. Simmer for 5 minutes and leave to infuse.
Cut the fish fillet into centimeter slices, mushrooms - in half, tomatoes - in small slices, add to the broth and cook for 3 minutes.
Squeeze the juice from the lime and add to the soup, constantly tasting it, to adjust the balance of salty, sour, spicy and sweet to taste, then add the cilantro.
Serve the steamed rice soup.
Halasle
Traditional Hungarian fish soup is famous far beyond Hungary. Of course, cooked in a saucepan, it is not as good as from a pot over a fire on the bank of the Danube, but it's definitely worth a try: the rich red color, unusual taste and texture will surprise you. Serve better with bread, fresh parsley and sour cream.
Ingredients:
cooking:
Cut the perch fillet into pieces (about 3 cm each) and put in the fridge.
Heat in a saucepan 1 tbsp. l vegetable oil, brown fish heads and bones over moderate heat for 2 minutes, turning once. Add cold water, bring to a boil and cook for 30 minutes. Then strain the broth into a clean container.
Heat olive oil in a large saucepan over medium heat. Add chopped onion, pepper and cook, stirring, until vegetables soften for about 4 minutes. Then chop the tomatoes, add them to the pan and, without ceasing to stir, cook another 5 minutes. Add paprika.
Pour the strained broth into a saucepan and cook over moderate heat for 40 minutes.
Add salt, pepper and fish fillets. Boil 10 minutes or until cooked fish.
Serve with sour cream, fresh parsley and white bread.
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