Fish soup with salted cod
6 servings
30 minutes
Fish soup with salted cod is a true embodiment of Russian culinary tradition, where rich sea flavors harmoniously blend with simplicity of preparation. This soup originates from coastal regions where salted cod was an important long-storage product. Its aromatic base of tomatoes, paprika, and fried onions adds depth to the dish, while the addition of white fish and shrimp fills it with a rich marine taste. White bread soaked in the broth makes the soup's texture velvety and tender. Served hot with fresh bread or herbs, its rich flavor perfectly warms on cold days. This soup exemplifies how simple ingredients transform into an exquisite dish capable of surprising and creating a cozy atmosphere of traditional Russian feasting.
1
Place the cod in a bowl of water and leave it for a few hours, changing the water.
- Salted cod fillet: 100 g
2
Finely chop the onion and tomatoes. Heat oil in a pot, add the onion, and cook on low heat, stirring, for 6-8 minutes until golden brown. Add the tomatoes and cook for another 15 minutes, crushing the tomatoes with a spatula. Let the mixture cool slightly, then blend it, transfer to a bowl, and set aside.
- Onion: 1 piece
- Tomatoes: 500 g
- Olive oil: 5 tablespoon
3
Place fish fillet (it can be different types of fish) and unpeeled shrimp in a pot, add water, bay leaf, and a pinch of salt. Bring to a boil over high heat, cook for 1 minute, then remove the pot from the heat. Take out the fish and place it on a plate. Discard the bay leaf.
- White fish fillet: 500 g
- Shrimps: 500 g
- Bay leaf: 1 piece
- Salt: to taste
4
Tear the bread into pieces, place it in a bowl, pour broth over it, and let it sit.
- White bread: 100 g
5
Discuss the cod. Remove the skin and bones from the cod and fish fillet. Quickly blend the fish with the bread in a blender, so that the crumbs are preserved.
- Salted cod fillet: 100 g
- White fish fillet: 500 g
- White bread: 100 g
6
Remove the shrimp from the broth, discard the heads and shells. Blend the shrimp with a small amount of broth.
- Shrimps: 500 g
7
Place the tomato-onion mixture in a large pot, add paprika, and cook, stirring, for 2 minutes. In the same pot, add the fish with bread and shrimp paste. Pour in 1.5–2 liters of broth. Season with salt and pepper to taste, and cook for 5–10 minutes. Serve in a soup tureen.
- Paprika: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste