Fish soup (Zivju zupa)

I’ve said it once and I will say it again – Latvians love their soup for lunch, dinner or dessert. Funnily enough, we don’t commonly eat cereal for breakfast which could be classified as cold milk soup. One soup we love though is fish soup, especially made on bonfire with freshly caught fish right there on the bank of a river or a lake. Making stock for fish soup is not for fainthearted – it will be a bit smelly, a bit grisly and definitely messy. The effort is worth it though, and this recipe will allow you to make stock to last at least 4 batches of soup. Get the stock going, then cool it, separate in 1 litre quantities, freeze (I use freezer bags) and then enjoy soup whenever you feel like. Quantity of soup in the recipe will be enough for 4-6 people as a proper meal. You can add carrots, peas, maybe celery to the soup, but I like mine plain – with potatoes and dill.