A tangy Bulgarian fish soup of potatoes and carrots in a paprika-butter broth, with the fish quickly seared before it's added so the pieces hold together.
•1 lb white fish fillets, cut into bite-sized pieces
•2 tbsp sunflower oil
•1 onion, diced
•1 carrot, diced
•2 potatoes, diced
•2 cloves garlic, minced
•6 cups fish or vegetable broth
•2 tbsp butter
•1 tsp paprika
•1/4 cup chopped parsley
•1 tbsp lemon juice
•Salt and black pepper to taste
Steps
1.Heat the oil in a pan and sear the fish pieces just until the outside sets, about 30 seconds per side, so they hold together in the soup; set aside.
2.Sauté the onion, carrot, and garlic until softened, then add the potatoes and broth and simmer for 15 minutes until the potatoes are nearly tender.
3.Melt the butter in a small pan, stir in the paprika off the heat, and whisk it into the soup to enrich and color the broth.
4.Add the seared fish and simmer gently for 5-8 minutes until just cooked through; stir in the lemon juice, season with salt and pepper, and garnish with parsley before serving.