Delicious Fish Soup Cooked Over the Fire

This delightful fish soup, meticulously prepared over an open fire, is a perfect example of how simple yet carefully chosen ingredients can create a culinary masterpiece. The recipe is a beautiful blend of fresh fish, such as zander, salmon, trout, or perch, paired with wholesome vegetables and aromatic herbs. A touch of vodka towards the end of the cooking process gives the soup a unique flavor element, making it stand out. It's an excellent dish for gatherings, where the aroma alone can draw everyone in before they even taste it. This soup requires attention to detail, from cleaning the fish to skimming the broth for clarity. Cooking over a low flame ensures the flavors meld harmoniously, resulting in a clear, flavorful broth. The cooking process is an art in itself, with each step contributing to the overall success of the dish. Ideal for cold days, this fish soup provides warmth and comfort with every spoonful. It's a testament to rustic cooking, where each ingredient plays its part for a delectable outcome.

Ingredients

Main Ingredients

1 kg fish (single variety: zander, salmon, trout, or perch)
6 potatoes
3 carrots
2 onions
2-3 cloves garlic
200 g vodka
Butter

Spices and Herbs

Chives
Dill
Salt
Pepper
Bay leaves

Preparation Time

Total Time: 60 minutes

Step-by-Step Instructions

Start by cleaning the fish. This step involves removing the scales and innards. It's advisable to cut the fish into chunks and remember to cook the head without the gills.
Boil the pieces with care, potentially using cheesecloth to keep the flesh intact, although this is optional.
Once the water is boiling, skim off any foam for a clearer broth.
Reduce the heat and let it simmer on a low flame to maintain a transparent broth.
After approximately 15 minutes, remove the fish from the pot and separate the flesh from the bones.
In the meantime, begin boiling the chopped onions, carrots, bay leaves, pepper, and salt in a separate pot.
Let these simmer for about 10 minutes before adding the potatoes, also chopped.
Wait until the carrots and potatoes are tender before adding the fish back to the pot.
Add a generous portion of butter to the soup, allowing it to melt and enrich the flavor.
Finely chop the chives and dill, ensuring plenty of dill for taste, and stir them into the mix.
Taste the soup and adjust seasoning with salt and other spices as necessary.
Finally, pour in at least 200 g of vodka and mix well.
Remove from heat and allow the soup to stand for 10 minutes, enabling the flavors to meld together.
Serve hot, garnishing with extra herbs if desired, and enjoy the rich, hearty flavor.
Avoid using store-bought Norwegian salmon or trout as they can lead to an orange, overly oily soup.
For best presentation and flavor, ladle into warm bowls beforehand.
The soup's aroma should be inviting, ensuring an elevated dining experience.
The secret to success lies in fresh, high-quality ingredients and careful preparation.
Accompany with rustic bread to complete the feast.
Express gratitude to those who shared this recipe and enjoy your meal!

Tips

Fresh Fish: Always opt for the freshest fish possible to enhance the soup's flavor.
Vodka Substitution: If you prefer, you can substitute vodka with white wine for a different aroma and taste.
Cheesecloth Use: Consider using cheesecloth when boiling fish to make it easier to remove bones and debris.

Nutrition

Calories: Approximately 250 per serving
Protein: 30g
Fats: 10g
Carbohydrates: 15g

Variations

For a Spicy Kick: Add a small amount of red chili flakes.
Low-Alcohol Version: Replace vodka with a non-alcoholic white grape juice.

Serving Suggestions

Pair with crusty bread or garlic toast for added texture.
A green salad with a tangy vinaigrette complements the soup beautifully.
Consider serving with a light, crisp white wine to enhance the flavors.

Best Places

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Geranium - Offers Scandinavian dishes with exceptional wine pairings. Location: Per Henrik Lings Allé 4, 8., 2100 København, Denmark.