Coastal fish soup (from hake, cod or grouper)
Whenever we prepare fish, we also make soup. You can use any type of white fish for soup, even the lower quality one, smaller with a lot of bones ... in fact. However, I usually use hake or cod, or grouper, (and often frozen, which is quite good for soup), and frog or conger eel ... Strong fish soup is like medicine. We really love it.
Preparation steps
- In cold water put boiled vegetables-carrots chopped into rings, onion in a piece, garlic in whole slices, celery (smaller piece of root, not to dominate the taste), peppercorns, bay leaf and bring to a boil. (About 5 minutes).
- Meanwhile, clean the fish from scales and offal, rinse it under running water and put to cook in half-cooked vegetables. Add water so that the total amount of liquid is about 2-2.5 l for this amount of fish. Sometimes I also put smaller potatoes in the soup, if I have it on hand. Now pour in the olive oil with a spoon, let it boil together with the fish for about 10 minutes.
- Strain the broth, and add about 4-5 tablespoons of washed rice to it, put to cook the rice. Meanwhile, clean the strained fish from the skin and bones, and separate the carrots from the rest of the vegetables. Finally, when the rice is cooked in the soup, return the fish and carrots to it, sprinkle generously with chopped parsley, and add another tablespoon of olive oil.
- Serve hot and be sure to serve with grated parmesan!