Polish Fish Soup (Zupa rybna) is traditionally made with the whole fish--the head, skin, and all. Instead, I decided to use filets to make it a bit easier to make. You can use cod, salmon, Tilapia, or any fish for this recipe. If you do want to use a whole fish, just boil it in a separate pot in large chunks with lemon, water, and salt--cook till done. Then add the deboned and chopped pieces of fish to the soup in the end. Also, Polish fish recipes vary considerably. Some recipes add bell pepper, some peas, some even corn. Or, you can add all the above to your Polish soup recipe.
The best way to make Polish fish soup is cook all your vegetables first and get the seasonings the way you like it before you add the fish. The broth should be slightly sour -- if not, add more lemon our vinegar. Make sure you have enough pepper and salt, these are critical ingredients in this soup recipe. Lastly, the bacon is not required, but a couple strips of smoked bacon adds a lot of flavor if you have a mild fish such as cod. Then, when you are really satisfied with your soup, add the chopped fish and serve after cooking just 5-10 minutes.
FISH SOUP RECIPE DIRECTIONS
1. Fry bacon with onion, leek, and olive oil in a large soup pot till cooked.
2. Add rest of ingredients except fish and sour cream. Simmer for 30 minutes or until potatoes and vegetables are tender.
3. Add sour cream and adjust seasonings to taste. You may want to add more pepper, salt, lemon, or herbs.
4. Chop the fish into bite size pieces and add to soup. If your soup is at a full boil, and you have 1 inch pieces, it may only need to boil for 5 minutes till done. Take a piece out and test. Note that when you turn the heat off, it will continue to cook, so it is easy to overcook fish in soup (and it will become rubbery).
5. Ladle the soup into bowls. If preferred, top with fresh parsley and a dab of sour cream.
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