500 g fish fillets*
1 leek, the white part
2 medium potatoes
1 small red pepper
½ rutabaga (or whole if not large)
Dried spices to taste (celery, lovage, parsley, leek, dill)
1 sprig of rosemary
Salt and pepper to taste
Olive oil and ghee (or butter)
* Combining several types of fish enriches the flavor of the soup. I had four types of fillets – cod, sablefish (black cod), trout and mackerel which in the end gave a nice fragrant soup.
Boil about 1 – 1.2 liters of water in a saucepan. Rinse the fish fillets and meticulously remove any bone residue. Cut into large chunks. Wash, peel and chop the vegetables in small cubes. Combine the latter in boiling water, cover and cook over low heat.
After 10 minutes of cooking, dip the fish chunks in the soup. Season with salt, pepper, all the dry spices (½ teaspoon each) and the rosemary sprig. Simmer for another 20 minutes. Towards the end of cooking, drizzle with olive oil and add a spoonful of ghee or butter.
Remove the fish soup from the heat and sprinkle with finely chopped parsley and dill. Serve hot.