Warm, and flavorful, this homemade fish soup is perfect for a cozy dinner. Made with fresh river fish, vegetables, and a touch of white wine, it’s seasoned with aromatic spices to create a comforting, wholesome meal that’s easy to prepare.
Ingredients:
2 medium onions, chopped (about 1 cup)
2 small carrots, diced (about ¾ cup)
3 tablespoons olive oil
½ teaspoon black peppercorns
¾ teaspoon smoked paprika
2 lbs river fish (head, tail, and fillets, or any freshwater fish)
1 small hot chili pepper, sliced
½ cup dry white wine
4 cups water or fish stock
Salt, to taste
Optional: 1 teaspoon dried thyme or fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onions and diced carrots, sautéing until soft and fragrant.
Stir in black peppercorns and smoked paprika, then pour in the water or fish stock. Bring to a gentle boil.
Add the fish pieces (including heads, tails, and fins if available) and the sliced chili pepper. Reduce heat and simmer for about 20–25 minutes.
Season with salt and stir in the white wine. Let it cook for another 5 minutes.
Optional: Make a light roux with 1 tablespoon butter and 1 tablespoon flour, then stir it into the soup for a slightly thicker consistency.
Serve hot, garnished with fresh parsley or thyme, with crusty bread on the side.
