Fish Soup from Canned Sardines

The original recipe uses sardine, but any canned fish will do: saury, mackerel, tuna, pink salmon, herring. In its own juices or in oil — choose to taste. Sardine and saury are the most popular options for this kind of soup. Tuna is more “restaurant-style” and pricier. Mackerel is fattier, so the soup will be richer. Avoid fish canned in tomato sauce — it changes the colour and flavour of the broth. For a good-quality product, check the contents: fish, salt, oil or water.

Thickening options. Rice (50 g) — add it with the potatoes and cook for 15–20 minutes. Millet (50 g) — same method, gives a “rustic” taste. Pearl barley (50 g) — cook it separately and add it to the finished soup. Small pasta shapes (stars, letters, shells). Without any thickener — a lighter vegetable soup with fish. For a diet version — add more vegetables (courgette, broccoli) and leave out the grain and vermicelli.

In the fridge in a covered pot — 2 days. The next day the flavour is brighter, as the spices infuse. Reheat on the stove until it comes to the boil. Fish soups keep less well than meat ones — they lose their freshness faster. Do not leave it at room temperature for more than 2 hours. I do not recommend freezing it — after thawing the potato turns rubbery and the fish falls apart. Make it for one or two meals.

The classics: with dark bread, garlic croutons, cheese toast. With sour cream (1 tsp per bowl). With a slice of lemon for a “fishy accent”. With fresh herbs (dill, parsley, spring onion). For a “Finnish” version — with a spoonful of cream in the bowl. For a fasting day (on days when fish is allowed) — an ideal choice. For an “army-style” lunch — with a big slice of dark bread. For a quick snack at work — a great soup for a thermo mug.