Sea Bass Soup with Zucchini

Soups | Mediterranean cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Based on a recipe by John Smith, chef at the restaurant 'The Fisherman's Table'.

Ingredients

Sea Bass - 17.6 oz
Onion - 2 pieces
Carrot - 2 pieces
Leek - 1 piece
Parsley - 1 bunch
Dill - 1 bunch
Courgette - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the broth. Clean and gut the sea bass. Cut off the head just behind the gills. Remove the fillet from the spine. Then carefully cut the rib bones from the fillet. Pour 1 liter of cold water into a pot. Add the fish head, tail, and spine. Add the stems (without flowers) of parsley and dill. Place on medium heat. Lightly roast 1 carrot and 1 onion in the oven. Add them to the broth without cutting. Cook for about 1.5 hours, remembering to skim off the foam. We should have no more than 500–600 ml of finished broth.

Step 2

Strain the broth. Pour it into a clean pot and place it on low heat (to make the broth richer, you can additionally add fish scraps, which should be cleaned and gutted. It is preferable to remove the heads. If this is not done, the broth will have a characteristic bitterness). Be sure to skim off the foam. And watch that the broth does not boil at any stage of cooking. Otherwise, the soup will turn cloudy and partially lose its flavor.

Step 3

Slice the carrot and onion into half-rings and add them to the broth. Keep the broth on medium heat, preventing it from boiling, or it will cloud. Cook for about 15–20 minutes.

Step 4

Wash the zucchini. Cut it into rings about 1 cm thick, then cut into strips. Slice the leek into rings. Prepare portioned pieces of sea bass fillet. Be sure to make diagonal cuts on the skin so that the pieces of fish do not curl up while cooking. Add the leek, zucchini, and sea bass fillet. Cook for about 10–15 minutes.

Step 5

Season the finished soup with crushed black pepper and salt to taste. Add the parsley and dill flowers. Place a couple of bay leaves. Turn off the heat. Cover with a lid. Let the soup steep for 15–20 minutes without removing it from the hot burner.