Sea Perch Fish Soup
So appetizing and aromatic. It is eaten to the very last spoonful. Sea perch fish soup turns out not only delicious, but also very appealing in appearance. This dish will gather the whole family around the lunch table. No one will stay indifferent.
Updated : 31 March, 2026
Easy
About 30 min.
Ingredients
2 liter
Water
500 grams
Jūros ešerys
3
Potato
1
Carrot
1
Onion
2
Laurel leaf
5
Allspice
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook sea perch fish soup? Prepare all the necessary ingredients. You can use either fresh or frozen fish. Frozen fish should be thawed in the refrigerator beforehand. Wash all the vegetables under running water with a brush or a firm sponge and peel them. You may chop the onion. I use a whole onion, which I discard at the end of cooking.
Step 2
Wash the fish, cut off the fins, remove the scales, and take out the gills. If necessary, gut the fish. Cut it into portion pieces. If you like, you can remove the bones from the fish right away, but keep in mind that in that case the fish will most likely fall apart into small pieces. So if you want to keep the portion pieces whole, it is better to leave the backbone in. Sea perch has few small bones, so it is very convenient to eat in soup.
Step 3
Cut the carrot into half-moons or thin slices. If you wish, you can change the cutting method. But keep in mind that grated carrot will turn into a soft mash during cooking and mix evenly with the other ingredients, while carrot cut into strips or sticks will keep its shape.
Step 4
Cut the potatoes into not very large cubes.
Step 5
Put the fish, the whole onion, and the allspice peas into a pot. If you want to leave the onion in the soup, then it should be chopped and added a little later together with the vegetables.
Step 6
Pour cold water over the fish and place the pot on the heat. It is better to use filtered or bottled water with a neutral taste. Bring to a boil over high heat. Then reduce the heat and cook over low heat for about 20 minutes, skimming off the foam.
Step 7
Add the potatoes and carrot to the soup. Cook over medium heat for about 15 minutes, until the potatoes are done. Salt and pepper the soup. At the end, remove the whole onion and discard it.
Step 8
Cover the pot with a lid and let the soup rest for 10-15 minutes.
Step 9
Before serving, sprinkle the soup with chopped herbs. Enjoy your meal!
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