์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Mediteranska Ribja Juha
Mediterranean Fish Soup
A light yet flavorful fish soup inspired by the Adriatic coast, this dish features fresh white fish, a medley of vegetables, and aromatic herbs, simmered in a delicate broth. It's a testament to Slovenia's coastal culinary influences.
๐ง ์ฌ๋ฃ
- 500 g White fish fillets(such as cod, sea bass, or hake, cut into chunks)
- 3 tbsp Olive oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 medium Celery stalks(diced)
- 400 g Diced tomatoes(canned)
- 1 liter Fish stock or vegetable stock
- 100 ml White wine(dry)
- 1 Bay leaf
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh dill(chopped)
- to taste Salt
- to taste Black pepper
- for serving Lemon wedges
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2
Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- 3
Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 4
Add the diced tomatoes, fish stock (or vegetable stock), and bay leaf. Bring the soup to a simmer.
- 5
Gently add the fish chunks to the simmering soup. Cook for about 8-10 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
- 6
Stir in the chopped fresh parsley and dill. Season with salt and black pepper to taste.
- 7
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot with lemon wedges on the side.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse a good quality fish stock for the best flavor.
- โAvoid stirring too vigorously once the fish is added to prevent it from breaking apart too much.
- โYou can add other seafood like mussels or shrimp for a richer soup.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes for a touch of heat.
- Include other vegetables like leeks or bell peppers.