Refined Bulgarian fish soup with sea bream and red mullet with a sauce.

Name: Refined Bulgarian fish soup with sea bream and red mullet with a sauce.
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Bulgarian
Ingredients: 600 gr fillets and bones of sea bream; 600 gr fillets and bones of red porgy; 50 gr butter; 30 ml extra virgin olive oil; 150 gr finely chopped onion; 120 gr carrots, finely diced; 80 gr finely chopped celery root; 200 gr small diced potatoes; 50 gr fine homemade pasta; 2 pcs egg yolks; 200 gr Bulgarian yogurt (3.6% fat); 2 tbsp freshly squeezed lemon juice; 2 tbsp finely chopped lovage; 2 tbsp finely chopped parsley; 1 tsp dried savory; 1 tsp whole black peppercorns; 1.5 tsp sea salt; 2 pcs bay leaf; 1.8 l water

🌍 Bulgarian
⏰ 70 min
👥 4
🔥 676 kcal

Ingredients

fillets and bones of sea bream600 gr

fillets and bones of red porgy600 gr

butter50 gr

extra virgin olive oil30 ml

finely chopped onion150 gr

carrots, finely diced120 gr

finely chopped celery root80 gr

small diced potatoes200 gr

fine homemade pasta50 gr

egg yolks2 pcs

Bulgarian yogurt (3.6% fat)200 gr

freshly squeezed lemon juice2 tbsp

finely chopped lovage2 tbsp

finely chopped parsley2 tbsp

dried savory1 tsp

whole black peppercorns1 tsp

sea salt1.5 tsp

bay leaf2 pcs

water1.8 l

Method

Clean and fillet the sea bream and red porgy. Reserve the heads (with gills removed) and bones for the broth. Cut the fillets into even pieces about 2-3 cm in size and keep them chilled.
In a large pot, place the fish bones, heads, bay leaves, black peppercorns, and 1.8 l of cold water. Heat to a boil over medium heat, skim off the foam that forms, and let the broth simmer gently for exactly 20 minutes, without boiling it. Strain it through a fine sieve lined with cheesecloth.
In a clean pot with a thick bottom, heat the butter and olive oil over medium heat. Sauté the onion, carrots, and celery root with a pinch of salt for about 6-8 minutes, until they soften and release their aroma, without browning.
Pour the clear strained fish broth over the sautéed vegetables. Add the diced potatoes and dried savory. Simmer over low heat for 12-15 minutes until the potatoes are tender.
Add the vermicelli and pieces of sea bream and red porgy fillet to the broth. Cook over very low heat (temperature around 85-90°C) for 4-5 minutes until the fish is tender and juicy, without falling apart.
Prepare a classic boiled liaison (tempering): in a bowl, whisk the egg yolks with the yogurt and lemon juice. Gradually, ladle by ladle, add the hot broth to the egg mixture while whisking continuously with a wire whisk to equalize the temperatures. Return the mixture to the pot in a very thin stream while stirring continuously and remove from the heat just before boiling.
Season with salt and freshly ground black pepper to taste. Sprinkle with freshly chopped lovage and parsley. Serve the soup hot with a slice of fresh lemon.