Mauritanian fish soup
Description
Hearty and aromatic soup. This soup is usually made from small white fish in a vegetable broth with potatoes, rice, or millet. My catch today is bighead carp fillet—not small fish, of course, but still white. The meatballs turned out incredibly tender yet held their shape during cooking. Children really enjoyed this soup. I recommend trying this fish soup as a variation to diversify your fish menu. Happy cooking!
Instructions
- 1
Step 1
Wash and peel the vegetables. Cut the carrots into large slices.
- 2
Step 2
Add the vegetables, bay leaf, and allspice to boiling water and cook for 15–20 minutes, until the carrots and potatoes are tender. Remove celery, onion, bay leaf, and pepper from the broth.
- 3
Step 3
While the broth is cooking, prepare the ingredients for the fish meatballs. Clean the fish of scales, rinse and dry.
- 4
Step 4
Remove the skin from the fish fillet, take out the bones, and cut the fillet into pieces. Add milk, salt, pepper, and blend in a blender.
- 5
Step 5
Beat 1 egg, add breadcrumbs and knead the meat mixture. Shape the mixture into meatballs. Drop them into boiling broth and cook for 15–20 minutes.
- 6
Step 6
Mash the potatoes with a fork. Add the carrots and mashed potatoes to the broth.
- 7
Step 7
Serve the Mauritanian fish soup hot, garnished with chopped parsley.