Sea bass fish soup
4 servings
60 minutes
Sea bass soup is a refined dish of Italian cuisine that impresses with its depth of flavor and Mediterranean aroma. Sea bass, known for its tenderness and light sweetness, combined with spices and vegetables creates a rich yet delicate broth. Historically, such soups were made by fishermen on the coast of Italy using fresh catch and simple but aromatic ingredients. Bay leaves, black pepper, and olives add noble notes to the soup while lemon adds a refreshing tang. It is perfect as a warming dish on cool days or as a light yet nutritious dinner. Serving it with green onions and a slice of lemon enhances its brightness and freshness.
1
Pour cold water over the cleaned fish. Add peppercorns, bay leaf, and salt. Boil for 30 minutes.
- Sea bass: 2 pieces
- Water: 3 l
- Black peppercorns: to taste
- Bay leaf: 3 pieces
- Salt: to taste
2
While the fish broth is being prepared, clean and chop the vegetables.
- Potato: 4 pieces
- Onion: 1 piece
- Carrot: to taste
3
When the broth is ready, strain it. Add vegetables to the broth and put it on the fire.
- Potato: 4 pieces
- Onion: 1 piece
- Carrot: to taste
4
While the vegetables are boiling, separate the fish from the bones and skin. Add it 5 minutes before the vegetables are ready.
- Sea bass: 2 pieces
5
Add finely chopped green onions, sliced olives, and lemon to the fish soup.
- Spring onion: to taste
- Lemon-stuffed olives: to taste
- Lemon: to taste
