| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 453 | 9g | 3g | 62g |
| sugars | fibre | protein | salt |
| 7g | 7g | 44g | 1.45g |
Why I Love Romanian Fish Soup with Noodles
Today, I’m sharing one of my absolute favorites with you: a hearty Romanian dish that’s as excitingly diverse as a French pot-au-feu but holds a charm of its own – the Fish Soup with Noodles. It’s a beautiful blend of fresh water fish, aromatic vegetables and roll-up-your-sleeves kind of preparatory work that leads to a result so delicious, it’s honestly worth every second. This soup holds a special place in my heart, not just for its mouth-watering combination of flavors, but the journey around the dining globe it takes me each time.
The Romanian Influence
A recipe inspired by the Romanian-born genius in the culinary world, Ghillie Başan. Her rich and dynamic approach to cooking melts down any country border, delivering dishes that sing their native melody with every bite. This Fish Soup with Noodles, though the essence of Eastern Europe, shines brightly with its universal appeal, something beautifully reflected in Ghillie’s cooking ethos.
A Wholesome Symphony
Each ingredient in this soup carries in its heart the potential to turn a regular home-cooked meal into something of a symphony. The fish, aromatic vegetables, white wine, herbs, and spices all come together to create a stew that’s as rich and comforting as can be. The noodles elevate the texture, creating a delightful contrast to the soft fish and vegetables. And the lemon zest showers the whole dish with a delightful citrusy spark at the end that brings it all together.
Although beignets and éclairs are my forte, infusing my French Creole twist in the Fish Soup with Noodles has been quite the gastronomical adventure. It’s not too far from the French Bouillabaisse, bursting with fresh seafood in a tomato broth, making both an excellent companion to a crunchy baguette. There is something about comforting, warm bowls of soup that soothe the soul, making even the coldest winter night feel cozy and inviting.
What You’ll Need
- 2 lbs of fresh water fish
- 1 cup of fish soup base
- 1 large onion, chopped
- 2 bell peppers, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tomatoes, diced
- 5 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 cup of white wine
- 2 bay leaves
- 1 teaspoon of thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
- 8 cups of water
- 1 lb of egg noodles
- Juice and zest of one lemon
- Parsley, for garnish
- 6 tablespoons sour cream, for serving
Method
Step One
Start by cleaning the fresh water fish and ensuring there are no bones left. Then, cut it into large chunks.
Step Two
In a large pot, heat the vegetable oil over medium heat. Once the oil is hot, add the chopped onion, bell peppers, carrots, celery, diced tomatoes, and minced garlic. Cook for about 5 to 7 minutes until the vegetables are softened.
Step Three
Add the fish chunks to the pot and sauté them with the vegetables for a few minutes until they become white.
Step Four
Pour in the white wine to the pot and let it simmer for a couple of minutes so that the fish can absorb the flavor. After that, add the fish soup base, bay leaves, thyme, paprika, and season with salt and pepper. Stir everything well.
Step Five
Now it is time to pour in the water. Bring the mixture to a boil and then reduce the heat. Let the soup simmer for about 30 minutes.
Step Six
While the soup is simmering, cook your egg noodles according to package instructions in a separate pot.
Step Seven
After the soup has simmered, add the cooked noodles to the pot. Stir well and let it cook for another few minutes.
Step Eight
Finally, add the juice and zest of one lemon to the soup. Stir in the lemon flavors well.
Step Nine
Check and adjust the seasonings one last time if needed. Then, ladle the soup into bowls, garnish with a sprig of parsley, and a tablespoon of sour cream before serving. Enjoy your flavorful Fish Soup with Noodles!
