Soup > Fish Soups

Reblec de Crama Fish Soup Recipe

Ingredients with Measurements:
- 1 lb. white fish fillet, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tbsp. tomato paste
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 bay leaf
- 4 cups fish stock
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)

Step-by-step instructions:
1. Heat a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the red and green bell peppers and sauté for another 2-3 minutes until softened.
3. Add the chopped tomatoes, tomato paste, smoked paprika, ground cumin, dried oregano, and bay leaf. Stir to combine and cook for 5 minutes until the tomatoes have broken down.
4. Add the fish stock and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.
5. Add the fish fillet pieces and cook for 5-7 minutes until the fish is cooked through.
6. Remove the bay leaf and use an immersion blender to blend the soup until smooth (optional).
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot with fresh parsley for garnish.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 300
Total fat: 18g
Saturated fat: 10g
Cholesterol: 90mg
Sodium: 600mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 6g
Protein: 25g

Substitutions for ingredients:
- Any white fish fillet can be used instead of the specified fish.
- Red and green bell peppers can be substituted with any color of bell peppers.
- Fish stock can be substituted with chicken or vegetable stock.

Variations:
- Add shrimp or other seafood to the soup for a seafood medley.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add a splash of white wine for extra flavor.

Tips and tricks:
- Use a wooden spoon to stir the soup to avoid breaking up the fish fillet pieces.
- Be careful not to overcook the fish as it will become tough and rubbery.
- Use an immersion blender to blend the soup for a smoother texture.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.

Garnishes:
Fresh parsley or cilantro, croutons, or a dollop of sour cream.

Pairings:
Crusty bread, salad, or a light white wine.

Suggested side dishes:
Roasted vegetables or a side salad.

Troubleshooting advice:
If the soup is too thick, add more fish stock or water to thin it out. If the soup is too thin, simmer it for a few more minutes to reduce the liquid.

Food safety advice:
Make sure the fish is cooked through before serving. Store leftover soup in the refrigerator and consume within 3 days.

Food history:
Reblec de Crama is a traditional Romanian fish soup that is typically made with carp or other freshwater fish. It is often served during Lent when meat is not consumed.

Flavor profiles:
This soup has a rich and creamy texture with a smoky and slightly spicy flavor from the smoked paprika and cumin.

Serving suggestions:
Serve the soup as a main course for a comforting and satisfying meal.

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Taste: Savory, Tangy, Herbal, Fishy, Spicy