Supë Peshku (Albanian Coastal Fish Soup) (Supë Peshku)
The Quirky Foodster Team
Ingredients
- White fish fillets (such as sea bream or cod) — 500 g (1.1 lb)
- Onion, chopped — 100 g (1 small)
- Carrot, diced — 80 g (1 small)
- Tomatoes, chopped — 200 g (1 1/3 cups)
- Olive oil — 45 ml (3 tbsp)
- Fish or vegetable stock — 1 L (4 cups)
- Lemon juice — 20 ml (4 tsp)
- Fresh parsley, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
Method
- Heat olive oil in a large pot and sauté onion and carrot until softened.
- Add the tomatoes and cook for 5 minutes until beginning to break down.
- Pour in the stock, bring to a simmer, and cook for 15 minutes.
- Add the fish fillets and simmer gently for 8-10 minutes until just cooked through.
- Stir in lemon juice and season with salt.
- Garnish with fresh parsley before serving.
Introduction: A light, tomato-based fish soup brightened with lemon, reflecting the fresh seafood traditions of Albania’s Adriatic and Ionian coastline.
Cultural Background: This soup is closely tied to Albania’s coastal towns like Vlorë and Sarandë, where fresh catch is simmered simply to let the flavour of the fish speak for itself.
Tips: Add the fish only in the last few minutes to avoid overcooking it. Use a firm white fish that holds its shape well during simmering.
Variations: Add a handful of mussels or shrimp for a mixed seafood version. Finish with a swirl of olive oil for extra richness.
Vegetarian/Vegan: No authentic vegetarian version exists for this fish-based soup.
Serving Suggestions: Serve with crusty bread and a wedge of lemon.
Storage: Refrigerate for up to 2 days; best eaten fresh as fish can overcook on reheating.
Reheating: Reheat gently over low heat just until warmed through, to avoid toughening the fish.
Nutrition: 230 kcal | Protein 28g | Carbs 9g | Fat 9g
FAQs:
Q: What fish works best for this soup?
A: Any firm white fish works well — sea bream, cod, or hake are all good choices.
Q: Can this be made with a whole fish?
A: Yes, traditionally a whole fish is often used and the broth strained before serving, though fillets are simpler for home cooking.
- White fish fillets (such as sea bream or cod) — 500 g (1.1 lb)
- Onion, chopped — 100 g (1 small)
- Carrot, diced — 80 g (1 small)
- Tomatoes, chopped — 200 g (1 1/3 cups)
- Olive oil — 45 ml (3 tbsp)
- Fish or vegetable stock — 1 L (4 cups)
- Lemon juice — 20 ml (4 tsp)
- Fresh parsley, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
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