Fish Soup (Bouillabaisse)

There are many versions of fish soup.  One basic difference is found by the type of fish used,
either fresh water or salt water fish.  This recipe was handed down from Orsowa on the Danube in 1965.

Fish Stock

In the preparation of fish stock, small fish and scraps left over from filleting are used.  Put 1½ liters water, ½ liter white wine, fish scraps, a bit of salt and pepper and a bay leaf in a large pot.  Boil at least 1 hour until reduced to a creamy stock.  Strain through a sieve.  Left-over stock can be frozen.
Wash the fish, cut into pieces and sprinkle with lemon juice.  Sauté the chopped onions, garlic and dill in oil.  Dust with 1 tbsp. flour and ½ tbsp. paprika, stir and add the fish stock.  Add the fish pieces, salt, pepper and the juice of a half lemon.  Let simmer for ½ hour.  Serve with lemon, sour cream, peperoni and white bread.
In the Danube regions, "Bors" (see recipe index) is used to add tartness to the soup.

Translated by Rose Vetter

2 kg
pike, perch, pickerel or catfish
onions, chopped
4 cloves
garlic, chopped
1 tbsp
½ tbsp
1 bunch
dill, chopped
salt and pepper
2 liters
fish stock

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