Sea bass soup with zucchini
6 servings
140 minutes
Fish soup with sea bass and zucchini is an exquisite dish of Mediterranean cuisine that combines the freshness of seafood with the tenderness of vegetables. The origins of this recipe trace back to the traditions of coastal peoples for whom fish soup was not just a dish but a symbol of a warm family dinner. A light, clear broth infused with the aromas of herbs and roasted vegetables offers a deep flavor highlighted by the delicate texture of sea bass. Zucchini adds freshness and softness to the dish, while leeks provide a mild spiciness. It is the perfect treat for a cozy evening when one wants to enjoy the natural harmony of ingredients. The soup is served hot to reveal its full flavor palette, and its tenderness and aroma make it truly an unforgettable gastronomic experience.
1
We are preparing broth. We clean and gut the sea bass. We cut off the head just behind the gills. We slice the fillet from the spine. Then we carefully cut the rib bones from the fillet. We pour 1 liter of cold water into a pot. We add the fish head, tail, and spine. We add the stems (without flowers) of parsley and dill. We set it on medium heat. In the oven, we lightly roast 1 carrot and 1 onion. We add them to the broth without cutting. We cook for about 1.5 hours, remembering to skim the foam. We should have no more than 500–600 ml of finished broth.
- Sea bass: 500 g
- Onion: 2 heads
- Carrot: 2 pieces
- Parsley: 1 bunch
- Dill: 1 bunch
2
Strain the broth. Pour it into a clean pot and place it on low heat (to make the broth richer, you can additionally add small fish parts, which need to be cleaned and gutted. It's better to remove the heads. If not done, the broth will have a characteristic bitterness). Be sure to skim off the foam. And monitor that the broth does not boil at any stage of cooking. Otherwise, the fish soup will be cloudy and partially lose its flavor.
- Sea bass: 500 g
3
Cut the carrot and onion into half rings and add them to the broth. Keep the broth on medium heat, avoiding boiling, or it will become cloudy. Cook for about 15-20 minutes.
- Carrot: 2 pieces
- Onion: 2 heads
4
We wash the zucchini. Cut into rings about a centimeter thick, then slice into strips. Cut the leek into rings. Prepare portioned pieces of sea bass fillet. Be sure to score the skin diagonally to prevent the fish from curling during cooking. Add the leek, zucchini, and sea bass fillet. Cook for 10-15 minutes.
- Zucchini: 1 piece
- Leek: 1 piece
- Sea bass: 500 g
5
We season the ready fish soup with crushed black pepper and salt. We add parsley and dill florets. We place a couple of bay leaves. We turn off the heat. We cover it with a lid. We let the soup steep for 15-20 minutes without removing it from the hot pot.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
- Dill: 1 bunch