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TRADITIONAL ROMANIAN SALTWATER FISH SOUP WITH LEMON AND DILL

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TRADITIONAL ROMANIAN SALTWATER FISH SOUP WITH LEMON AND DILL

TRADITIONAL ROMANIAN SALTWATER FISH SOUP WITH LEMON AND DILL

Enjoy a classic Romanian fish soup featuring whole saltwater fish simmered with fresh vegetables, finished with a creamy lemon-egg thickener and fragrant dill. This wholesome, comforting soup balances delicate fish flavors with bright citrus and herb notes, ideal for family meals and special occasions.

πŸ•’ Prep Time: 20 min

🍳 Cook Time: 40 min
🍰 Yields: 6 servings

Ingredients

  • 1 kg whole saltwater fish (sea bass, cod, halibut, or gilt-head bream)
  • 1 large carrot
  • 1 piece celery root (about 100 g)
  • 2 large potatoes
  • 2 onions
  • 2 eggs
  • 1 lemon (juice)
  • 1 tbsp all-purpose flour
  • 3–4 tbsp olive oil
  • A few sprigs fresh dill
  • Salt and pepper, to taste

Instructions

1. Prepare the Vegetables

  • Finely chop the onions.
  • Dice the celery root.
  • Slice the carrot into half-rounds.
  • In heated olive oil, sautΓ© the onions, carrot, and celery root until the onions soften.

2. Cook the Soup Base

  • Add 2 liters of water and bring to a boil. Let simmer for 10 minutes.
  • Add diced potatoes, salt, and pepper to taste. Cook for another 10 minutes.

3. Cook the Fish

  • Clean the fish by removing scales and intestines, but keep the head and tail for added flavor.
  • If the fish doesn’t fit whole in your pot, cut it into large pieces.
  • Add the fish to the pot and cook for 5 to 10 minutes until just cooked.

Tip: To avoid fish bones in the soup, you can wrap the fish in cheesecloth before simmering.

  • Remove the fish carefully with a slotted spoon and let it cool.

4. Prepare the Lemon-Egg Thickener

  • In a bowl, whisk flour with a few tablespoons of water until smooth and lump-free.
  • Add the eggs and whisk thoroughly.
  • Slowly pour lemon juice in a thin stream, whisking continuously until fully incorporated.

5. Temper and Add the Thickener to the Soup

  • While whisking the thickener mixture, ladle about 5 scoops of hot soup broth slowly into it to temper.
  • Pour the tempered mixture back into the pot in a thin stream, stirring constantly with a ladle.
  • Return the soup to low heat and cook gently for 5 minutes, making sure it does not boil.
  • Adjust salt to taste.

6. Finish and Serve

  • Remove fish meat carefully from bones and add it back to the soup along with chopped fresh dill.
  • Take the pot off the heat and let the soup rest for 10 minutes to allow flavors to meld.
  • Serve hot with fresh bread and lemon wedges on the side for those who prefer a tangier soup.

πŸ’‘ Tips

  • Keeping fish head and tail in the soup enriches flavor but remove before serving.
  • Wrapping fish in cheesecloth helps prevent bones from getting into the soup.
  • Whisk lemon juice slowly into the egg mixture to avoid curdling.
  • Letting soup rest off heat after adding fish and herbs enhances the aroma.

πŸŽ‰ Perfect For

  • Light, nourishing family meals
  • Special occasions with traditional Romanian fare
  • Anyone seeking a flavorful fish soup with a creamy lemon finish

πŸ“ Final Thoughts

This traditional Romanian saltwater fish soup is a beautifully balanced dish with tender fish, vibrant vegetables, and a creamy lemon-egg finish. The delicate flavors and fresh dill create a comforting and aromatic experience that’s simple to prepare but truly impressive. Perfect for those who appreciate authentic Eastern European cuisine.