👨‍🍳 作り方

1. 1

   Heat oil in a large pot or Dutch oven over medium heat. Add chopped onions, carrots, and celery. Sauté until softened, about 8-10 minutes.

   💡 プロのコツ: Don't rush this step; softening the vegetables builds a good flavor base.
2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the diced potatoes, crushed tomatoes, bay leaf, and dried parsley. Cook for 5 minutes, stirring occasionally.

4. 4

   Pour in the water or fish stock. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until vegetables are tender.

5. 5

   Add the fish pieces to the simmering soup. Season with salt and pepper. Cook for another 10-15 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Be careful not to overcook the fish, as it can become dry.
6. 6

   Remove the bay leaf before serving. Ladle the fish chorba into bowls and garnish with fresh dill or parsley.

   💡 プロのコツ: Serve hot with crusty bread for dipping.