Ciorbă de Pește (Danube Delta Fish Soup)

Instructions

1. Put the fish heads and bones in a pot with the onion, carrot, parsnip, celery, bay leaves, peppercorns and cold water. Bring to a boil, skim off the foam and simmer for 30 minutes.
2. Strain the broth through a fine sieve into a bowl, discarding the solids. You should have about 2.5 liters (10 cups).
3. Heat the oil in a clean pot and cook the chopped onion, diced carrot and bell pepper for 6 minutes. Add the tomatoes and cook for 3 minutes.
4. Pour in the strained broth, add the potatoes and salt, and simmer for 12 to 15 minutes, until the potatoes are nearly tender.
5. Add the fish pieces, largest first. Simmer gently for 8 to 10 minutes, until the fish turns opaque, flakes easily and reaches 63°C (145°F). Swirl the pot rather than stirring so the fish stays whole.
6. Add the hot pepper and half the lemon juice. Taste, then add more lemon and salt as needed. Stir in the herbs.
7. Serve hot, with polenta, garlic sauce and extra hot pepper on the side.

Tips

• A mix of fish gives the best flavor and texture. Ask the fishmonger for heads and bones and to remove the gills, which taste bitter.
• Souring is a matter of taste. Add the lemon or brine a little at a time, as fish soup should be bright and clean, not harsh.