Ingredients
- 3-4 salmon steaks
- 1 onion, finely chopped
- 1 small potato, finely chopped
- 1 carrot, thinly sliced
- 1 bunch celery, roughly chopped
- 1 zucchini, diced
- 80 g rice
- 2 tablespoons olive oil
- Salt
- Pepper
- Juice of 2 lemons
Preparation
- Wash the vegetables thoroughly, cut them as desired, and place them in a pot.
- Add salt, olive oil, rice, and water to the pot. Adjust the water quantity based on how brothy you want your soup to be.
- Clean the salmon steaks, removing any scales, and place them in a food-safe mesh bag or tied cheesecloth to contain the bones during cooking.
- Place the fish on top of the vegetables in the pot and simmer over medium heat for 35-40 minutes.
- Carefully remove the mesh bag with the fish and transfer it to a bowl.
- Add the lemon juice to the pot with the vegetables, stir, and turn off the heat.
- Remove any bones from the fish, flake the meat, and return it to the pot with the vegetables.
Serve the soup warm with an extra tablespoon of raw olive oil and freshly ground pepper for a comforting, flavorful meal. This salmon soup is the perfect blend of tender fish, vibrant vegetables, and a hint of lemon—a nourishing delight in every bowl. Enjoy!
