Added by RedfoxEstonia | Thu 18 Mar 2010 @ 05:21
This is more like a stew, really, or something inbetween soup and stew. the pluses of it are a lot of antioxydants, beneficial oils and herbs that tickle your taste spuds. Good to have a go until we have this fabulous snowy winter.
For the stock: a head and spine of a trout, 2 l of water, dried celery, dried dill stalks, parsley•
For the soup:
2 l fish stock [or 1,5 liters stock + 200 ml white whine if you prefer]
200 g trout
200 g devilfish
100 g smoked salmon, fried
2 -3 large potatoes, cut into wedges
2 medium carrots, sliced
1 large onion, sliced into big circles
5 tbsp thick tomato paste
1 large paprika
2 cloves garlic, chopped finely (or 1 tsp garlic paste from a tube)
3 medium pickles, chopped finely
2 tbsp soy oil
1 tbsp dried parsley
1 tsp aniseed
freshly ground pepper
1. Boil the fish head and spine in water with celery, dill stalks and parsley scraping all the foam off the surface until you have a very clear broth and the dried herbs have sunken at the bottom. Turn off the heat, drain the stock into a canister. Pick off any meat thats on the head and spine and set aside.
2. Heat the soy oil in a pan. add garlic, stir, add onions, let them turn golden and glass-like. add the carrots and paprika. I usually use yellow paprika or dark green to give the soup some diversity in colors. Add tomato paste. Place in a large pot and add stock [and wine]. Bring to boil, add the potato and devilfish (it is a tougher fish than trout, so it needs a bit more time). let the veggies get tender. Then add the smoked salmon, dried parsley [and aniseed], lastly the trout. Season with salt and pepper. serve with corn bread and cream cheese.