Russian Fish Soup Recipe
Ingredients:
- 1 1/2 pounds assorted fish
- 1 medium onion, finely chopped
- 2 small leeks, finely chopped
- 1/2 celeriac, diced
- 4 skinned tomatoes, chopped
- 2 bay leaves
- 1 clove garlic, mashed
- 3 sliced dark bread
- 8-10 whole black peppercorns
- 4 tablespoons butter
- 4 tablespoons parsley, chopped
- 6 cups water or fish broth
- 1 teaspoon celery seeds, crushed
- 1 teaspoon fennel seeds, crushed
- 2 tablespoons flour
- Salt and freshly ground black pepper to taste
How to cook Russian Fish Soup:
- Clean the leeks well, trim off the green parts, and chop finely.
- Melt 2 tablespoons of butter on low-medium heat in a large pot. Add the onion and garlic and fry till almost golden, stirring occasionally. Add the leeks to pan and fry for a few more minutes. Add half the parsley and cook for 1 or 2 minutes. Add the water or fish broth and peppercorns.
- Clean, debone, and cube fish; if using skate, keep wings whole and when cooked, scrape the meat off the bone. Add the fish to the soup.
- Add salt and freshly ground black pepper to taste. Slowly bring to a boil, reduce heat, and simmer partially covered for 15 minutes.
- Add the chopped tomatoes, bay leaf, crushed celery and fennel seeds. Simmer another 15 minutes.
- To thicken the soup, melt the remaining 2 tablespoons of butter in a frying pan on medium heat, then stir in the flour and cook for 2 minutes.
- Pour on some of the hot broth, cook for another minute and then stir into the soup. Let the soup cook on a low boil for another minute or so, then add the remaining parsley.
- Serve the Russian Fish Soup with croutons made from cubes of bread fried in butter.
Note:
The Russian Fish Soup recipe very easy to prepare and so good!
This recipe for Russian Fish Soup serves/makes: 4 – 6
Main Ingredient: Various Fish
Preparation Method: Soup/Stew
Cuisine: Russian