Fish soup with cod, salmon, octopus, squid, mussels and flying fish roe
4 servings
120 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
1
For the broth, place washed fish bones in a pot. Fill with cold water. Put on the heat and bring to a boil. Add sautéed onion and carrot. Reduce heat to minimum and simmer for 1 hour. 15 minutes before it's done, add bay leaf, crushed lemongrass stick, pepper, parsley stems, and salt. Let it steep. Then strain the broth through a fine sieve.
- Fish bones: to taste
- Water: to taste
- Onion: 1 head
- Carrot: 1 piece
- Bay leaf: 1 piece
- Lemon grass: 1 piece
- Ground black pepper: to taste
- Parsley: 2 stems
- Salt: to taste
2
Before serving, fry diced fillets of pike perch, salmon, and cod, shrimp, mini-octopus, and squid in a pan with oil along with thyme and garlic. Season with salt and pepper. In a small pot, heat the broth, add mussels and bring to a boil until they open. Place the fish and seafood on a plate. Remove thyme and garlic. Pour over the broth. Garnish with caviar and herbs.
- Pike perch fillet: 50 g
- Salmon fillet: 50 g
- Cod fillet: 50 g
- Tiger prawns: 1 piece
- Octopus: 1 piece
- Squid: 1 piece
- Mussels: 2 pieces
- Thyme: 1 sprig
- Garlic: 1 clove
- Flying fish roe: 5 g
- Green: to taste
- Vegetable oil: to taste