Croatian Boiled Fish and Soup
Transport your taste buds to the sun-drenched Dalmatian coast with Croatian Boiled Fish and Soup, a light and wholesome dish that embodies Mediterranean simplicity. This two-in-one recipe begins with fresh white fish, delicately simmered alongside vegetables like carrots, celery, and potatoes to create a beautifully aromatic broth. Infused with garlic, bay leaves, and black peppercorns, the soup serves as a flavorful starter, while the tender, flaky fish is drizzled with olive oil and garnished with parsley and lemon for the main course. Ready in just 45 minutes, this nutritious meal highlights the essence of Croatian coastal cuisine, offering a healthy and satisfying dining experience. Perfect for seafood lovers and anyone seeking an authentic Mediterranean recipe, this dish is best served warm with rustic bread and a touch of olive oil.
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Recipe Information
Ingredients
- 1 kg fresh white fish (such as sea bass, hake, or snapper)
- 1 large onion
- 2 medium carrots
- 1 celery stalk
- 3 garlic cloves
- 10 g fresh parsley
- 2 medium potato
- 1 bay leaf
- 1.5 tsp salt
- 10 black peppercorns
- 2 tbsp olive oil
- 1 lemon
- 2 liters water
Instructions
Clean the fish thoroughly, removing scales and guts if necessary. Rinse under cold water and set aside.
Peel and roughly chop the onion, carrots, and potato. Mince the garlic, and slice the celery stalk.
In a large pot, add the water and bring it to a boil. Add the onion, carrots, celery, garlic, potatoes, bay leaf, salt, and peppercorns to the pot.
Simmer the vegetables for 10 minutes to create a flavorful base for the soup.
Lower the heat to medium and gently add the cleaned fish to the pot. Make sure the fish is fully submerged in the broth.
Simmer everything together for another 15–20 minutes, or until the fish is fully cooked and flaky. Avoid stirring to prevent the fish from breaking apart.
Carefully remove the fish from the pot using a slotted spoon and place it on a serving platter. Drizzle with olive oil and garnish with fresh parsley and lemon wedges.
Strain the soup through a fine sieve or remove the vegetables as desired. Adjust the seasoning with additional salt if needed.
Serve the soup hot as a starter, followed by the boiled fish as the main course. Optionally, add a drizzle of olive oil to the soup before serving.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 4842 mg | 211% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.6 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 50.0 mcg | 250% | |
| Calcium | 589 mg | 45% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 5491 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
