👨‍🍳 조리법

1. 1

   If using whole fish, prepare a stock by simmering fish heads, bones, and tails in water for about 30 minutes. Strain and set aside. If using fish fillets, you can use water or store-bought fish stock.

   💡 전문가 팁: Using fish heads and bones adds a deeper flavor to the soup.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add diced carrots, celery, and bell pepper to the pot. Cook for another 5-7 minutes until vegetables begin to soften.

   ⏱️ 7 minutes
4. 4

   Stir in the sweet paprika and hot paprika (if using). Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.

   ⏱️ 1 minute
5. 5

   Add the chopped tomatoes (fresh or canned) and cook for a few minutes until they break down slightly.

   💡 전문가 팁: Using canned diced tomatoes can save time and provide consistent texture.
6. 6

   Pour in the water or fish stock. Bring the soup to a boil, then reduce heat to a simmer. Season with salt and pepper.

   💡 전문가 팁: Adjust the amount of liquid to achieve your desired soup consistency.
7. 7

   Add the fish pieces to the simmering soup. Cook for about 15-20 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish.

   ⏱️ 20 minutes
8. 8

   Taste and adjust seasoning. Remove from heat. Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

   💡 전문가 팁: A splash of lemon juice just before serving brightens the flavors.