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TRADITIONAL ROMANIAN SALTWATER FISH SOUP WITH LEMON AND DILL

By Delicious Recipes!Posted on
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.