Hot aromatic fish soup is the best thing that can happen on a cloudy autumn day. As you know, fish is a source of protein, iodine, phosphorus, omega-3 and other useful microelements, so a delicious and hearty meal will not only cheer you up, but also add strength and health. We have chosen five variants of fish soups of different national cuisines: each of them has a unique taste and smell, its own history of appearance and nuances in preparation. All recipes are for two servings.
The extraordinary Belgian stew was born in the city of Ghent in East Flanders. To the surprise of many chefs, cream and yolks are used in the recipe: they are needed in order to thicken the broth, give it a creamy consistency and emphasize the taste of the fish (by the way, it is better to use several types). Waterzoy is served with white bread, and Belgian beer is traditionally chosen from the drinks.
1.5 kg fillet of pike, boletus, whitefish or perch
1/2 cup celery
1/2 tsp salt
2 egg yolks
2 tbsp. l. heavy cream
2 tbsp. l. parsley
Melt the butter and fry the onion in it until golden brown. While it's cooking, chop up the leeks and carrots. Add celery, leeks and carrots to the onions and sauté for 5 minutes.
Place the fish in a shallow saucepan, top with vegetables, add salt, pepper, celery leaves and cover with water. Bring to a boil and simmer until fish starts to fall apart. Remove the fish with a slotted spoon and place in a preheated oven. Strain the fish stock into a clean saucepan.
Whisk the yolks and cream together. Stir 1 cup fish stock in the egg mixture and then add to the remaining stock. Heat very slowly, stirring constantly. Do not boil.
Pour the broth over the finished fish, garnish with parsley and serve with pieces of baguette.
One of the most famous dishes in French cuisine was once a cheap soup: Marseilles fishermen prepared it from seafood that they could not sell in a day. Nowadays, bouillabaisse is considered a gourmet dish, but it can be easily prepared at home by purchasing the ingredients at the nearest supermarket. Bouillabaisse is traditionally served with toasted baguettes and garlic sauce.
90 ml olive oil
2 cloves of garlic
1 small sprig of dill
1 small sprig of fresh thyme
1 bay leaf
1/2 tsp orange peel
180 g mussels, peeled
1 liter boiling water
salt and pepper to taste
1 kg sea bass
1 small pinch of saffron
180 g fresh shrimp, peeled and cut
Heat olive oil in a large saucepan and add finely chopped onions, tomatoes, garlic and leeks. Cook over low heat, stirring constantly, until all ingredients are tender.
Add dill, thyme, bay leaf, orange zest, mussels and pour boiling water over. Add salt and pepper to taste, turn up the heat and simmer for about 3-4 minutes to mix the oil and water.
Add fish and shrimp, cook over medium heat for 12-15 minutes, until fish is done. It should be opaque, delicate and should not fall apart.
Taste the soup, add saffron and more salt or pepper if needed. Serve immediately in warmed bowls.
The classic Russian fish soup is cooked not from one type of fish, but from two or four in order to achieve the correct 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 in a glass of vodka (we decided to bypass this tradition in the recipe). Served with black bread, fish pies or pies with different fillings.
800 g river fish
1 liter of water
1/2 small carrot
1 parsley (root and herbs)
1/2 parsnip root
1/2 tbsp. l. dill
2 bay leaves
4 black peppercorns
1/2 tbsp. l. tarragon
1 tsp salt
1 tsp flour
In salted boiling water, place large pieces of potatoes, fish heads and tails, finely chopped onions and carrots and parsley, chopped into strips. Cook over moderate heat for about 20-30 minutes, then remove the foam (if desired, strain the broth), add the bay leaf, pepper and simmer for another 5 minutes.
Increase the heat and put the fish, peeled and cut into large pieces (4–5 cm wide) into the finished broth, simmer over medium heat for 5 minutes, not letting it boil too much.
Beat the egg and flour, remove the fish from the soup, dip it in the egg mixture, lightly fry in butter and re-immerse it in the boiling fish broth.
Cook for 3-5 minutes, then add salt, if necessary, add parsley, dill and tarragon. Remove from heat, cover and let it brew for 7-8 minutes.
Serve with black rye bread.
The simplest variation of the famous spicy and sour tom yam was most common in Thailand before the arrival of mass tourism, since fish is available everywhere in the country. Almost all products for a seemingly exotic soup can now be found in local stores. Delicate fish tom yum is usually served with steamed rice.
1 liter of water
200 g fish, bones removed
80 g oyster mushrooms
1 small onion
2-3 sticks of lemongrass
5 kaffir lime leaves
1/2 sweet chili
1/2 galangal root
1 small bunch of cilantro
1 small bunch of green basil
1 1/2 tbsp. l. thai fish sauce
1/2 tbsp. l. palm sugar
Peel and gut the fish, boil the heads and fins for 15 minutes in boiling water, then remove them with a slotted spoon.
Add crushed lemongrass, halved kaffir lime leaves, chopped galangal and chili slices, and chopped onions to the broth. Add sugar and fish sauce. Simmer for 5 minutes and let it brew.
Cut fish fillets into 1-inch slices, mushrooms - in half, tomatoes - into small slices, add to broth and cook for 3 minutes.
Squeeze the lime juice and add to the soup, tasting it constantly to adjust the palate balance of salty, sour, hot and sweet, then add cilantro.
Serve steamed rice soup.
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 banks of the Danube, but it is definitely worth trying: the rich red color, unusual taste and texture will surprise you. It is better to serve the dish with bread, fresh parsley and sour cream.
1 perch (about 800 g)
30 ml olive oil
1.5 liters of water
1 tbsp. l. vegetable oil
1/2 green pepper
2 small tomatoes, peeled
1 tbsp. l. Hungarian sweet paprika
Cut the perch fillet into pieces (about 3 cm) and refrigerate.
Heat 1 tbsp in a saucepan. l. vegetable oil, fry the fish heads and bones over medium 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 bowl.
Heat olive oil in a large saucepan over medium heat. Add chopped onions and peppers and cook, stirring occasionally, until vegetables soften, about 4 minutes. Then chop the tomatoes, add them to the saucepan and cook for another 5 minutes without stopping stirring. Add paprika.
Pour the strained stock into a saucepan and simmer over medium heat for 40 minutes.
Add salt, pepper and fish fillets. Cook for 10 minutes or until fish is done.
Serve with sour cream, fresh parsley and white bread.
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