Fish Soup with Eastern European Flavors

Ingredients

While the original Peruvian Chupe de Pescado typically incorporates Peruvian ingredients like ají amarillo (yellow chili pepper) and Peruvian corn, this adapted Eastern European version focuses on flavors commonly found in the region. The use of dill, paprika, and sour cream gives the soup a distinct Eastern European twist, while still maintaining the essence of the original dish. We alse have the original recipe for Chupe de pescado, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Sprinkle the paprika over the onions and garlic, stirring well to coat.
3. 3.
   Add the fish or vegetable broth to the pot and bring to a simmer.
4. 4.
   Gently place the fish fillets into the simmering broth and cook for about 5 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the pot and set aside.
5. 5.
   Add the diced potatoes, carrot, and red bell pepper to the pot. Simmer until the vegetables are tender, about 10-15 minutes.
6. 6.
   Meanwhile, flake the cooked fish into bite-sized pieces, removing any bones or skin.
7. 7.
   Once the vegetables are cooked, return the flaked fish to the pot. Stir in the tomato puree and sour cream, and season with salt and pepper to taste.
8. 8.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the fish soup hot, garnished with fresh dill.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any strong fishy odor. If using frozen fish, thaw it thoroughly before cooking.
• Dill — Fresh dill adds a vibrant flavor to the soup. If fresh dill is not available, you can substitute with dried dill, but use half the amount.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the soup with crusty bread or garlic croutons for added texture.
• If you prefer a thicker soup, you can mash some of the cooked potatoes to create a creamier consistency.
• Experiment with different types of fish, such as trout or perch, to vary the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the fish soup in warm bowls, accompanied by a dollop of sour cream and a sprinkle of fresh dill. Provide some crusty bread on the side for dipping.

Presentation advice

Garnish the soup with a sprig of fresh dill and a drizzle of olive oil for an elegant touch. Serve it in colorful ceramic bowls to enhance the visual appeal.