San Pierno soup
4 servings
20 minutes
San Pierno soup is a refined dish of Yugoslav cuisine that embodies a harmony of flavors and aromas. Its roots trace back to the traditions of coastal regions where fresh fish coexists with aromatic vegetables and herbs. This soup combines tender pieces of salmon and white fish with a spicy mirepoix of sautéed leeks, celery, and carrots. The depth of flavor is enhanced by hondashi—a Japanese broth that intensifies the aroma further. The finishing touch includes pesto and parmesan, adding notes of Italian gastronomy. San Pierno soup is light yet nourishing, perfect for warm summer evenings or cozy winter lunches. Served hot with a delicate scent of the sea and spices, it invites you to savor every sip.
1
To prepare 4 servings of soup, take 1200 ml of water. Bring the water to a boil.
2
While the water is boiling, you can prepare the mirepoix for the soup. First, wash all the vegetables, then slice the leek into rings, the celery stalk into small pieces, and the carrot into half-moons.
- Leek: 80 g
- Celery stalk: 80 g
- Carrot: 80 g
3
Cut the salmon and white fish fillet into cubes.
- Salmon fillet: 80 g
- White fish fillet: 80 g
4
Heat olive oil in a pan and sauté all the chopped vegetables until soft, about three minutes will be enough.
- Olive oil: 5 ml
- Leek: 80 g
- Celery stalk: 80 g
- Carrot: 80 g
5
Dissolve the hondashi broth in boiling water.
- Hondashi broth: 1 teaspoon
6
Then add mirepoix (sautéed vegetables) and fish to the broth and cook the soup for 3 minutes.
- Salmon fillet: 80 g
- White fish fillet: 80 g
- Leek: 80 g
- Celery stalk: 80 g
- Carrot: 80 g
7
While the soup is boiling, grate the cheese.
- Grated Parmesan cheese: 40 g
8
Then add pesto sauce to the soup and mix it. After a minute, remove the soup from the heat.
- Pesto: 20 g
9
Pour the soup into bowls, sprinkle with grated cheese, and serve immediately.
- Grated Parmesan cheese: 40 g