Fish soup – Asociaţia Pro-Mehedinţi

Recipe for: 20 persons

Ingredients: 4 kg of diverse river fish, 250g of fat (or oils), 5 large onions, 5 large carrots, 2 larger
parsnips, 1/2 smaller celery, 1 head of garlic, 1.5 l of tomato juice. Optional: pepper, salt, vegeta, paprika, bay leaf, cloves, little sugar, parsley, dill, cibur (čubrica), fresh hot pepper.

Method of Preparation: Put in the grease and finely chopped onions in the kettle to stewed, add chopped carrots, parsnip, celery and stew all together. During this time, cleaned fish must be cooked separately in the pot, the water in which the fish is cooked should not be thrown but should be percolate and add to the vegetables which is being stewed bit by bit. Clean the bones from the cooked fish and add it to the kettle together with the vegetables. Add the rest of water in which the fish was cooked. Add other spices: pepper, salt, bay leaf, tomato juice, garlic and cook all together 2 – 2, 5 hours.

Special tips: The specificity of the fish soup is that every fisherman has his own way of preparing and secret spices which he uses that give the fish soup a specific signature flavor for the master chef preparing it. Fish soup is prepared in different ways, but it is better when preparing in a pot.

Where to eat: Fish soup is one of the meals that all of the restaurants have on their menu, on both sided of the Danube, Romainian and Serbian side. Also on first Saturday of each August there is a competition in Donji Milanovac for preparing fish soup and fish paprika.

Serve with: White wine