Turkish · Dinner
Trout Soup
Trout fillet poached in a light broth built from onion, tomato, red pepper paste, and a touch of butter, finished with lemon and dried mint. A rustic Black Sea-style fish soup, simmered gently so the fillet stays tender, served hot with crusty bread and a lemon wedge.
$7
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
392Calories
34.2gProtein
18.9gFat
21.8gCarbs
6.8gSugar
3.6gFiber
612mgSodium
128mgChol
7.8gSat Fat
1180mgPotassium
68mgCalcium
2.4mgIron
6.2mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the trout into 2–3 pieces and pat dry. Dice the onion, garlic, carrot, and potato. Set aside.
2
Heat
Melt butter in a small pot over medium-low heat. Sweat onion and carrot 4 minutes until onion softens and turns translucent.
3
Heat
Stir in garlic, tomato paste, and red pepper paste. Cook over medium heat 1 minute until fragrant and paste darkens slightly.
4
Heat
Add fish stock, potato, paprika, salt, and pepper. Simmer over medium heat 12 minutes until potato is fork-tender, then slide in trout pieces and poach 5 minutes on medium-low until opaque and flaking easily.
5
Finish
Stir in dried mint and lemon juice. Simmer 1 minute until mint aroma lifts through the broth.
6
Plate
Ladle soup and trout into a bowl. Scatter parsley over top and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g trout fillet, skin removed
- 2 tbsp2 tbsp butter
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp red pepper paste (or 1 extra tsp tomato paste)
- 3 cups720ml fish stock or water
- 11 carrot
- 11 small potato (about 75g)
- 2 tsp2 tsp dried mint
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
- 22 lemon wedge, to serve
