Recipe for: Seafood Soup with Tomatoes - photo 1
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Recipe for: Seafood Soup with Tomatoes

Soups Regional Cuisine of Poland 50 min Medium 8 wyświetleń ~43.54 PLN * - (0)
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Description

Traditional Polish fish soup with elements of home cooking – a light, aromatic combination of cod and ripe tomatoes with root vegetables. It is a soup with a distinct yet balanced flavor: the sweetness of tomato and carrot, the tenderness of cod, and the acidity of lemon (optional) create a full, warm dish. It can be served with a slice of crusty bread, with a boiled potato on the plate, or with a thin slice of butter. The soup is clear but slightly thickened with blended vegetables, giving it a creamy consistency without the use of cream. Great for a family spring dinner or as an appetizer at a festive meal.

Ingredients Used

Ingredients (17)

Servings:
4
  • Cod 600 g
  • Tomato 5 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Carrot 1.9 szt. (~150 g)
  • Celeriac 150 g
  • Leek 200 g
  • Potatoes 2 szt. (~300 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • Tomato paste 50 g
  • Water 1200 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • White wine 100 g
  • Lemon 0.8 szt. (~60 g)
💰 Szacowany koszt dania: ~43.54 PLN (10.88 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables. Peel the onion and chop it into small cubes (about 5 mm). Cut the leek lengthwise, rinse thoroughly between the leaves, then slice it into half-moons about 3-4 mm thick. Peel the carrot and cut it into thin slices or half-moons (about 3 mm). Peel the celeriac and cut it into cubes of 5-7 mm. Peel the potatoes and cut them into cubes of 1-1.5 cm. Score the tomatoes at the base in a cross, immerse them in boiling water for 20-30 seconds, quickly transfer them to cold water, peel off the skin, and chop the flesh into cubes.

Ingredients: Onion, Leek, Carrot, Celeriac, Tomato
Use a sharp chef's knife and a stable cutting board. Prepare a bowl of ice-cold water for peeling tomatoes. If you have skinless tomatoes, skip the blanching.

Sautéing

2

In a large pot with a capacity of 3-4 l, heat the rapeseed oil and add the butter over medium heat. When the butter melts and starts to gently sizzle (about 1 minute), add the onion and leek. Sauté, stirring with a wooden spoon for 5-7 minutes until the onion becomes translucent and soft, but does not brown. Add the carrot, celery, and potatoes, and sauté for another 4-5 minutes, stirring every minute, until the vegetables are slightly softened.

Ingredients: Rapeseed oil, Butter, Onion, Leek, Carrot, Celeriac
Use a heavy pot (e.g. enameled or stainless steel) with a flat bottom. Keep the heat medium — too high will cause the onion to burn. Stir every 30-60 seconds to prevent the vegetables from sticking.

Basic tomato sauce

3

Add the tomato paste to the pot and stir for 1-2 minutes to 'break' its raw taste. Toss in the chopped tomatoes, mix well. If you are using white wine, pour it in now and cook for 1-2 minutes on high heat to let the alcohol evaporate and release the aroma.

Ingredients: Tomato paste, Tomato, white wine
To skim the surface, use a wooden or silicone spoon. If you don't want to add wine, replace it with a tablespoon of wine vinegar diluted in 2 tablespoons of water.

Cooking the broth

4

Pour everything with water (1200 ml), add the bay leaf and half of the salt (2.5 g) and pepper. Bring to a boil over high heat, then reduce the heat to low and cook covered for 18-20 minutes, until the carrot and potato are soft (check with a fork — it should go in easily). During this time, skim off the foam or scum with a slotted spoon.

Ingredients: Water, Bay leaf, Salt, Black pepper, Tomato, Tomato paste
Use a lid to bring to a boil faster, then reduce the heat to maintain a gentle simmer. Skim off the foam with a slotted spoon every few minutes — the soup will be clearer.

Thickening the base

5

Remove the bay leaf. Blend about half of the soup directly in the pot with an immersion blender (blend in short bursts) until you achieve a smooth, slightly creamy consistency, but also leave some vegetable pieces for texture. If you don't have an immersion blender, pour half into a tall container and blend in batches.

Ingredients: Bay leaf, Tomato, Tomato paste
Use an immersion blender and hold it straight to avoid splattering hot soup. If the soup is very hot, wait 1-2 minutes to prevent hot liquid from exploding while blending.

Adding cod

6

Cut the cod into pieces about 4 cm in size and pat dry with a paper towel. Add the pieces of cod to the pot with the boiling soup and cook on very low heat for 6-8 minutes, until the fish becomes opaque and flakes easily with a light fork pressure. Do not boil too vigorously, as the fish will fall apart.

Ingredients: Cod
Use a wooden spoon to gently stir, so the pieces of cod do not clump together. Cooking time depends on the thickness of the pieces — check with a fork every 2 minutes.

Finishing and seasoning

7

Taste the soup and season with salt (the remaining 2.5 g) and pepper to your liking. Turn off the heat, add the chopped parsley (if using). If you like, drizzle the soup with fresh lemon juice (1-2 teaspoons from a quarter of a lemon) just before serving to brighten the flavor.

Ingredients: Salt, Black pepper, Parsley, Lemon
Chop the parsley finely just before adding it to preserve its green color and freshness. Add lemon juice very sparingly and taste — too much will overpower the delicacy of the fish.

Serving

8

Ladle the soup into deep plates, making sure each serving has pieces of cod and vegetables. Optionally, serve with a slice of lemon and extra parsley. Serve hot, with a slice of wheat bread or a rustic roll.

Ingredients: Cod, Parsley, Lemon
For serving, use a ladle with a long handle. If the soup has been sitting for a moment before serving, gently reheat it — do not bring it back to a strong boil.

Fun Fact

💡

In Polish tradition, fish soups appeared both on the coast and in inland farms, where local fish species were used. The addition of tomatoes and a light blending of vegetables is a modern twist on classic clear fish soups.

Best for

rodzinny obiad majówka święto rybne

Tips

🍽️ Serving

Serve hot, with a slice of fresh bread or garlic toast. For a more rustic version, add cooked, mashed potato to the plate. A drizzle of freshly squeezed olive oil or a bit of melted butter will enhance the flavor before serving.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm it slowly over low heat — the fish is best on the first day; for longer storage, remove the pieces of cod and add a fresh portion while reheating before serving to avoid overcooking the fish.

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