Russian Fish Soup

Ingredients

• 1 kg (2.2 lbs) mixed fish fillets (such as cod, salmon, or trout) 1 kg (2.2 lbs) mixed fish fillets (such as cod, salmon, or trout)
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 2 onions, finely chopped 2 onions, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 potatoes, peeled and cubed 3 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 bay leaf 1 bay leaf
• 1 bunch fresh dill, chopped 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped 1 bunch fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 liters (8 cups) fish or vegetable broth 2 liters (8 cups) fish or vegetable broth
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the onions, carrots, and celery, and sauté until they begin to soften.
2. 2.
   Add the potatoes, tomatoes, garlic, bay leaf, and half of the chopped dill and parsley. Stir well.
3. 3.
   Pour in the fish or vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender.
4. 4.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for another 5 minutes.
5. 5.
   Add the shrimp and mussels, and cook for an additional 3-4 minutes until the seafood is cooked through.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the soup hot, garnished with the remaining dill and parsley. Accompany with lemon wedges for squeezing over the soup.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. Remove any bones before adding them to the soup.
• Shrimp — To enhance the flavor, you can briefly sauté the shrimp in a separate pan with some garlic and butter before adding them to the soup.
• Mussels — Before cooking, make sure to clean the mussels thoroughly by scrubbing them and removing any beards or debris.

Tips & Tricks

• For a richer flavor, you can make your own fish broth by simmering fish bones and scraps with vegetables and herbs.
• Feel free to adjust the amount of herbs and spices according to your taste preferences.
• Serve the soup with a dollop of sour cream for added creaminess.
• If you prefer a thicker soup, you can mash some of the cooked potatoes to create a thicker base.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Russian Fish Soup hot in individual bowls. Accompany it with a slice of crusty bread or Russian black bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh dill and a lemon wedge on the side. The vibrant green color of the herbs and the bright yellow of the lemon will add visual appeal to the dish.