John Myers
Mama’s Style Fish Soup with Rainbow Trout
The perfect mama’s style fish soup with rainbow trout recipe with a picture and simple step-by-step instructions.
- 4 Rainbow trout
- 2 Fresh onion
- 3 Tablespoon (level) Extra virgin olive oil
- 3 tablespoon Balsamico Bianco, or other white wine vinegar
- 2 teaspoon Dill dried or fresh
- 1 teaspoon Sweet paprika
- Sea salt from the mill
- 2 liter Water
- 6 Bun old
- Rinse off the trout that have been removed with cold water and, if necessary, still scale, divide once in the middle and season with salt inside and out.
- Peel the onion, divide and cut into thin slices. Cut the rolls into quarter slices.
- Put the olive oil in a high saucepan and sweat the onion until translucent. Add the sweet paprika, stir briefly, add the trout pieces, cover well with water and bring to the boil. Add vinegar and dill and season with salt. It should have a slight vinegar taste, if it is too acidic, add a little more water and season again.
- As soon as the soup starts to boil, the fish can be scooped out after approx. 10 minutes in the pot. Let the soup simmer with the lid closed. Season again to taste!
- Now the skin is removed from the trout, filleted and boned so that you can enjoy the soup, especially the blackheads. 😉
- Everyone can now put as many pieces of bread on the soup plate as they like to eat. Place pieces of fish on top and pour the stock over them until the bread has absorbed enough liquid.
- Bon appetit !!! Bom Apetite !!!
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