Sea fish stew - Although I am used to fish soup made from river fish, I did not believe that it could be made from sea fish, that it has that wonderful taste of fish. It's not too complicated, and it is refreshing for all weather conditions.
Sea fish stew - Ana Vuletić - Recipes and Cookbook online
Sea fish soup - Although I'm used to fish soup from river fish, I didn't believe that it could be made from sea fish, that it has that wonderful fish taste. It's not too complicated, and it's refreshing for all weathers.
- 500 g of mixed sea fish
- 1 piece of lime
- 1 teaspoon of spices (a teaspoon of each: parsley, celery, lemon pepper, ground black pepper, mint, rosemary, chopped chives, vegeta)
- 1 teaspoon granulated garlic (or one clove of fresh garlic)
- 1 piece bay leaf
- 1 teaspoon of ground paprika
- 0,25 pieces of lemon juice
- 1 tablespoon of balsamic vinegar
- 1 piece fresh peeled tomatoes
- 2 handfuls of rice
- Put as many different sea fish as possible in 2 liters of water to cook and one whole lime cut in half only. I specifically used: sea bass, sea bream, sea bream, moray eel, parrot fish, grouper and the like. (As someone who likes to fish, this is our catch, so you can make a combination, which suits you, the more fish, the stronger the flavor of the broth). Cook for about 30 minutes.
- When the fish is cooked, strain the water and put the fish aside, return the water to the heat and add all the spices mentioned above. From time to time, if necessary, add a little water. Cook for about 20 minutes, and during that time clean the fish from the bones.
- Do not put the lime back in the water.
- Return the cleaned fish to the water and add ground pepper, 1/4 lemon juice, balsamic vinegar, tomatoes and prunes. Cook for about 20 minutes until the rice is cooked.
- Garnish with fresh parsley, serve warm and add more vinegar and salt if necessary.
- You can replace balsamic vinegar with wine vinegar. You can replace the lime with an ordinary lemon.
- Enjoy.
Ana Vuletic
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