Bosnian-style Spicy Fish Soup

Ingredients

In this Bosnian adaptation of Luosifen, we replace the traditional rice noodles with Bosnian-style egg noodles, which have a slightly thicker and chewier texture. Additionally, we incorporate Bosnian spices such as hot paprika and chili peppers to add a fiery kick to the soup. The use of local freshwater fish, such as trout or carp, gives the dish a distinct Bosnian touch. We alse have the original recipe for Luosifen, so you can check it out.

• 500g (1.1 lb) freshwater fish fillets (trout or carp) 500g (1.1 lb) freshwater fish fillets (trout or carp)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon hot paprika 1 tablespoon hot paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 200g (7 oz) Bosnian-style egg noodles 200g (7 oz) Bosnian-style egg noodles
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the hot paprika, ground cumin, dried thyme, salt, black pepper, and chili flakes to the pot. Stir well to combine the spices with the onions and garlic.
3. 3.
   Add the sliced carrots, diced potatoes, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the diced tomatoes and fish or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
5. 5.
   While the soup is simmering, prepare the fish fillets by cutting them into bite-sized pieces.
6. 6.
   Add the fish fillets and Bosnian-style egg noodles to the pot. Cook for an additional 10 minutes, or until the fish is cooked through and the noodles are tender.
7. 7.
   Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Bosnian-style Spicy Fish Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If using trout, remove the skin before cutting into pieces.
• Bosnian-style egg noodles — Cook the noodles according to the package instructions, then rinse them with cold water to prevent them from sticking together.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or a dash of hot sauce.
• If you prefer a thicker soup, you can mash some of the cooked potatoes to create a creamier texture.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• To enhance the flavor, you can add a splash of lemon juice just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Bosnian-style Spicy Fish Soup hot in individual bowls. Accompany it with a side of crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color. Serve it in traditional Bosnian ceramic bowls for an authentic touch.