Port fish soup
7 servings
60 minutes
Port fish soup is a soulful dish of Lithuanian cuisine that carries the atmosphere of coastal towns and fish markets. Its history dates back to ancient times when fishermen returned with their catch and prepared a fragrant, nourishing soup from fresh seafood and simple vegetables. The tender salmon fillet gives the soup a rich, buttery flavor, while bell pepper, carrot, and potato create a harmonious balance of sweetness and light earthiness. Olive oil adds refined depth, and spices like basil and bay leaf highlight the marine notes. This soup is perfect for a cozy family dinner or lunch after a walk along the coast, warming and energizing.
1
Cut the bell pepper into small pieces.
- Bell pepper: 2 pieces
2
Cut the carrot into thin slices.
- Carrot: 1 piece
3
Cut the potatoes into cubes.
- Potato: 2 pieces
4
Fry all the chopped vegetables in a deep skillet with olive oil.
- Olive oil: 50 ml
5
When the vegetables become soft, add water and small pieces of salmon to the saucepan.
- Atlantic salmon fillet: 200 g
6
Bring to a boil with the lid on.
7
At the very end of cooking, season the soup with salt, pepper, basil, and bay leaf.
- Salt: to taste
- Ground black pepper: to taste
- Basil: to taste
- Bay leaf: 1 piece
