Ingredients
- 1 medium redfish
- 1 onion, finely chopped
- 1-2 carrots, finely chopped
- 1 small potato, finely chopped
- 1 bunch of celery, chopped
- 1 small zucchini
- 50 g rice
- Olive oil
- Salt
- Pepper
- Juice of 2 lemons
Preparation
- Clean and wash the vegetables thoroughly, then chop them into small pieces and place them in a pot. Add the rice, salt, and a drizzle of olive oil.
- Clean the fish by removing the scales and gutting it, then rinse well. Place the fish in a food-safe mesh bag and lay it on top of the vegetables in the pot.
- Add enough water to the pot to reach your desired soup consistency.
- Cover the pot and cook over medium heat for 35-40 minutes, until the fish and vegetables are tender.
- When done, remove the fish, place it in a bowl, and carefully remove any bones. Return the fish to the pot.
- Finally, add the lemon juice and a little raw olive oil. Serve hot with freshly ground pepper.
This comforting fish soup brings together tender vegetables, flavorful redfish, and a hint of lemon—a bowl of warmth that transports you to the shores of the Mediterranean. Enjoy!
