Sea Bass Fish Soup

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Typically, the gills are removed from the fish for making fish soup to avoid bitterness in the broth. However, Jake leaves the gills in, believing that it doesn't harm the dish and actually enhances the flavor. And there is no bitterness at all.

Ingredients

Sea Bass - 2 pieces
Courgette - 1 piece
Carrot - 3 pieces
Leek - 2 stalks
Celery salt - 3 stalks
Onion - 1 head
Celery salt - 1 piece
Parsley - 1 bunch
Dill - 1 bunch
Salt - to taste

Step by Step guide

Step 1

Peel the vegetables. Cut the celery root into eight pieces, the zucchini and the white part of one leek into four pieces, and halve the carrot and celery stalk.

Step 2

Clean the sea bass by removing the entrails and scales. Make an incision behind the gills and carefully fillet the fish from the bones using a sharp and sufficiently wide knife, moving from the head to the tail while pressing the fish down with your other hand. Repeat the same process on the other side of the sea bass. Rinse the fish skeletons with heads thoroughly.

Step 3

Remove the fins from the fillet and clean it of any remaining bones. First, make a lengthwise cut in the center at an angle to remove the central bone. Then, cut away the lower bones along with a thin layer of meat. You should end up with four neat pieces of meat with skin.

Step 4

In a large pot, pour in three and a half to four liters of water. Add the chopped vegetables (set aside one half of the carrot), whole onions, fish bones with heads, as well as parsley and dill (reserve a bit of the herbs). The water should just barely cover the contents, and some pieces may even stick out above the surface.

Step 5

Bring the water to a boil over high heat, then reduce the heat and simmer the fish soup for one hour. There's no need to stir; instead, occasionally ladle the broth over the vegetables that rise to the surface. Once the broth is ready, remove it from the heat and strain it through a fine sieve into a smaller pot.

Step 6

Place the pot with the strained broth over medium heat and gently add the sea bass fillets to it. Let it cook for three minutes.

Step 7

Finely chop the remaining parsley and the white part of the leek, and julienne half of the carrot. Add all of this to the broth. Season with salt to taste – generally, one teaspoon should be sufficient. Let it simmer for another minute or two.