Mixed fish soup



  • 1 kg fish of different varieties (scorpion, bass, perch, etc.)
  • 1 onion
  • ½ cup vinegar
  • ½ cup olive oil
  • ½ liter water
  • Salt
  • pepper



Wash and clean the fish thoroughly.
Pour a quarter of the olive oil into a deep and lightly saute the finely chopped onion. Season with salt and pepper, and once the onion softens add the rest of the olive oil and the vinegar.
Boil over medium heat until milky in color and add the water, turning up the heat. When the water comes to a boil, turn the heat back down to medium and add the fish, starting with the bigger varieties.
Add a couple more pinches of salt and just enough water to cover the fish. Cover the pot halfway and boil for about 10 minutes.
When the soup starts to thicken, take the pan off the heat, remove the fish and serve the broth in a bowl.

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