Fish Soup with Charcoal
⏳ Time
1 hour + 6 hours
🥕 Ingredients
12
🍽️ Servings
15
Description
Recipe by John Smith, head chef of the restaurant 'The Rustic Table'.
Ingredients
- Muksun - 24.7 oz
- Sturgeon - 15.9 oz
- Onion - 8.8 oz
- Carrot - 8.8 oz
- Allspice berries - 0.2 oz
- Garlic - 1.1 oz
- Bay leaf - 0.1 oz
- Dill - 1 bunch
- Scallions - ½ bunches
- Mild Chili Spice - 2 pieces
- Vodka - 1 fl oz
- Salt - to taste
Step by Step guide
Step 1
Remove the fillets from the fish and take out the gills from the head. Keep the bones and head, as they will be used to make the broth.
Step 2
Place the visiga in a colander and rinse it under cold water for about 10 minutes.
Step 3
Chop the fish backbone into several pieces for easier handling. Place it in a six-liter pot. Add the fish head as well. Include the fish roe.
Step 4
Cut the onion into quarters and add it to the pot as well.
Step 5
Peel the garlic cloves, crush them with a knife, and add them to the pot.
Step 6
Chop the carrot into random pieces and add it to the rest.
Step 7
Remove the seeds from 1 chili pepper, discard the stem, slice it lengthwise, and add it to the pot.
Step 8
Add allspice, bay leaf, and dill, tearing the dill by hand (reserve a third of the bunch for serving). Pour water into the pot, bring it to a boil, and add salt.
Step 9
Reduce the heat to low and allow the broth to simmer until it has reduced by about half. At this point, there’s no need to look for the bay leaf in the pot: it will have dissolved, enriching the broth. Strain the broth.
Step 10
Remove the skin from the muksun fillet and cut it into large pieces. Cut the sturgeon into pieces of the same size.
Step 11
Add the chopped fish, reduce the heat to low, and bring it back to a gentle boil.
Step 12
Immediately remove from heat (the fish will cook perfectly with a gentle simmer). As soon as the soup stops bubbling, pour in a shot of vodka. Take a burning ember from the fire (fireplace, grill) and extinguish it in the soup. But be sure to remove it afterward: the soup should retain a pleasant campfire aroma, not a smoky smell.
Step 13
Remove the seeds and stem from the remaining chili pepper, slice it thinly, and add it to the fish soup. Chop the dill and green onions and add them to the broth.
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