Soup
Description
The recipe won't take much time. If you're interested, serve with herbs and sour cream.
Instructions
- 1
Step 1
First, you need to prepare the broth for the soup. Use fish tails, backbones, and heads. Put them into a pot, cover with water, and simmer for about half an hour. Then strain the broth.
- 2
Step 2
If you are using frozen fish, let it thaw first. Then remove any bones that may be present in the fillet. Cut the fish into large pieces, peel the shrimp, clean the squid, and also chop them into pieces.
- 3
Step 3
Spices and seasonings play a crucial role in this soup. To prepare them properly, take a piece of gauze, along with ground black pepper, dried basil, nutmeg, ground ginger, and cloves. Add grated orange zest to these aromatic spices. Wrap everything up in a small pouch. This way, the seasonings will impart their unique flavor to the soup but remain inside the gauze.
- 4
Step 4
Dice the onion, celery, garlic, and tomato while the fish broth is simmering.
- 5
Step 5
Peel the potatoes and boil them. Then mash them with a fork. Wash the onion, garlic, and celery, peel and finely dice into small squares. Heat olive oil in a skillet and sauté the prepared vegetables in it.
- 6
Step 6
The tomato should be peeled. To do this, pour boiling water over it, and the skin will come off very easily. Cut it into small cubes and add to the pan with the vegetables to sauté. Pour in a glass of white wine as well.
- 7
Step 7
Pour the broth over the sautéed vegetables, then add the cheesecloth bag filled with spices and herbs. Place large pieces of fish fillets into the pot.
- 8
Step 8
Add the rice to the soup. Stir it well and cook covered for twenty minutes over low heat. A few minutes before the dish is fully cooked, add the seafood to the soup. They will cook very quickly. Remove the spice sachet, turn off the heat, cover the soup with a lid, and let it steep. Meanwhile, prepare the sauce.
- 9
Step 9
For the sauce, mix chopped garlic, two tablespoons of cold-pressed olive oil, and three raw chicken egg yolks in a small bowl. Season with pepper and salt to taste. Slice the loaf into pieces and toast in a toaster. Place the sauce on the toast and serve with the soup.