DALMATIAN FISH SOUP-DALMATINSKA BISTRA JUHA

Dalmatian Fish Soup is a surprisingly light yet very satisfying dish.

 

It is welcomed both in a hot summer day or on a cold winter evening when we need something to warm us from inside out. It is a super healthy meal and ideal when we fill sick or sluggish.

Usually, this soup is kind of “starting point” when planning a traditional Sunday lunch in Dalmatia. In these areas, lunch is still the central meal and treat opportunity for family gatherings.

For a very long time, this soup had a reputation as an “old-fashioned” meal, but recently it regain a new life and became “hype” again.

There is an endless number of variations on the original soup recipe: texture can be clear (which is more common) or dense. The thing that differentiates this soup from the rest of Croatian soups is that we don’t add pasta to the stock, but rice.

 

The soup can be made with any type of white fish and its taste and the intensity will depend upon your choice of ingredients.

The classical version of this soup is packed up with flavors. Base of the soup are vegetables: onion, garlic, celery root, parsley… and finally the aroma is boosted with a combination of few types of fish.

 

You can use the chosen fish twice or so: when preparing the soup and later for “lešada”, which is cooked fish covered in olive oil with added parsley and garlic, as the main plate together with swiss chard and boiled potatoes.

It is extremely quick and easy to prepare and the key for the amazing taste is to use fresh fish and make sure not to overcook it.

 

 

INGREDIENTS:

  • l water
  • 1/2kg white fish (mix few types of fish as hake, grouper, sea bass, monkfish…)
  • 1 onion (cut in half)
  • parsley 
  • celery root
  • 4-5 pepper grains
  • dash of salt
  • 1 laurel
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 20 dg rice
  • garlic
  • 1-2 tbsp chopped parsley

 

METHOD:

  1. Clean the fish.
  2. Put cold water in a large pot, add fish, laurel, salt, parsley, celery root and boil it.
  3. Simmer gently for next 5-10 min until the fish is cooked.
  4. Remove the fish from the pot and set aside on plate, pour it with few tbsp soup.
  5. Now add into the soup olive oil, vinegar, pepper and boil the rice. Soup is ready.

In meantime sprinkle the fish with chopped parsley and minced garlic, your”lešada” is ready.

 

 

 

 

  • 84
  •  
  •  
  •  
  •  
  •  
    84
    Shares

Your email is never published or shared. Required fields are marked *

*

*