This flavorful fish soup is a classic dish, made with the head and entrails of a large carp, combined with root vegetables and a delicate roux for a rich and comforting texture. The result is a deep, savory broth, perfect for those who appreciate authentic, homemade flavors. Serve it with crispy butter-toasted rolls for an extra touch of tradition.
Ingredients
For the broth:
- Head and entrails of a large carp (gills removed and thoroughly cleaned)
- 1 small onion, whole
- 4 tablespoons root vegetables (carrots, parsley root, celery – cut into thin strips)
- 1.5 liters of water
- 1 teaspoon salt
- 1 teaspoon butter
- Fresh parsley leaves, chopped (for garnish)
For the roux:
- 1 tablespoon butter
- 1.5 tablespoons semi-coarse flour
For the toasted bread insert:
- 2 day-old rolls (cut into thin strips, without crumbs)
- 1 teaspoon butter
Procedure
- Prepare the Fish Broth:
- Halve the fish head, remove the gills, and wash thoroughly.
- Place in a pot with water, add onion and salt, and simmer until soft.
- Prepare the Vegetables and Entrails:
- In a separate pan, melt 1 teaspoon of butter and sauté the root vegetables until lightly browned.
- Add the cleaned and chopped fish liver and entrails, stir, and simmer gently.
- Pour in some of the strained fish broth, just enough to cover the mixture, and cook for 10-15 minutes.
- Make the Roux:
- In another small pan, melt 1 tablespoon of butter, add the flour, and stir continuously until it turns light golden.
- Gradually add the remaining strained fish broth, whisking until smooth.
- Simmer for another 15 minutes.
- Combine and Finish:
- Strain the broth into the vegetable and entrail mixture.
- Let everything boil briefly, then remove from heat.
- Stir in chopped parsley for freshness.
- Prepare the Toasted Bread Insert:
- Cut day-old rolls into thin strips, ensuring no crumbs remain.
- Toast them carefully in a dry pan until golden.
- Drizzle with 1 tablespoon of melted butter and mix well.
Final Tip
- For an extra depth of flavor, let the soup rest for a few minutes before serving, allowing the flavors to blend.
- If you prefer a clearer broth, strain it well before serving.
- This soup is best enjoyed hot, with crispy butter-toasted rolls on the side.
Enjoy! 🐟🍲
