Sopa de trucha al estilo italiano con patatas

Step 1

Remove the skin and bones from the trout steaks (they can be used to make broth). Cut the fillets into large cubes.

Step 2

Slice the potatoes into thin rounds. Cut the bell pepper and carrot into small cubes. Finely chop the garlic, green onions, and dill.

Step 3

Heat olive oil in a saucepan. Sauté the pepper, carrot, garlic, and green onion, stirring, for a couple of minutes.

Step 4

Pour in the hot broth. Bring to a boil. Add the potatoes and half the dill. Season with salt, pepper, oregano, coriander, and cumin. Simmer for 5–6 minutes.

Step 5

Add the trout fillet. Cook for another 5 minutes. Add the remaining dill, lemon juice, and lemon zest. Ladle the soup into bowls and serve.

Italian fish soup is a hearty, rich stew with a rich flavor and a thick consistency. Traditionally, several types of fish and seafood are added to the broth, and the finished dish is served with herbs and crispy pan-fried ciabatta. There are many variations of tomato soup with fish and seafood in Italy—the recipe and ingredients vary by region and are often tied to local traditions. It also has close relatives scattered throughout other countries, such as the French bouillabaisse.

I love fish more than meat, in any form. I often make fish soup with red fish and cream – it's a real treat! I love it myself, and my family asks for it too!

Fish solyanka is a complex soup, requiring a thoughtful approach and the right ingredients. Take the broth, for example. It needs to be strong and rich, so for its preparation we use small fish, which boast a large number of small bones, providing a rich texture. Naturally, it won't be used in solyanka; it'll be replaced by more noble fish—sterlet or sturgeon. Or better yet, both! The fish's flavor will be enhanced by olives (the larger the better), capers, and lemon juice. As for the essential ingredient of fish solyanka—pickled cucumbers—it's best to choose good barrel-aged ones, so it's worth visiting the market before preparing the dish!

Bouillabaisse, a fish soup, can rival our royal fish soup; it can even make it seem like a meager stew! This legendary Marseille soup is a complex dish, requiring all its ingredients to be harmoniously combined. Several types of fish are traditionally used for both the fish broth and the dish itself. For example, gurnard, monkfish, scorpionfish, and red mullet, all steamed. Another option is fish with white, fairly tender flesh: sea bream, sea bass, turbot, or cod. The fish must be exclusively seafood, and it's best to buy it chilled. Other essential components of bouillabaisse include croutons with grated cheese (say, Emmental or Gruyère) and a thick garlic sauce.