#5 Bulgarian Fisherman’s Soup

This is a soup that my husband likes to cook. The secret of it is in the good stock which is made by using fish on the bone. If for some reason you can’t envisage yourself boning a fish, throw the head and tail when the stock is ready and add 150 g of chopped fish fillets 5 minutes before the end of the cooking time.

For 2 servings you will need:

Head and tail of one red snapper or any other fish
50 ml white vinegar
1 tsp olive oil
Salt
1 onion, sliced
1 potato, finely chopped
1 tomato, chopped
1 chilli, finely sliced
1/4 cup fresh lovage, finely chopped, (or 2 tbsp dried)
1 tbsp fresh parsley, finely chopped (optional)

Technique:

Put the fish in a pan with water. Add the salt, vinegar and olive oil and bring to the boil. Lower the heat and simmer for 30-40 minutes.
Take the fish out. Put the water back to the boil and put the vegetables and the herbs in. Cook until the potatoes are soft.
Separate the fish meat from the bones and return to the pan. Keep on low heat for another 5 minutes.
Serve hot.