photo: Italian Soup with Salmon and Olives

Italian Soup with Salmon and Olives

Fragrant and rich fish soup made of trout slices with vegetables and olives is perfect for the cold season, when you want something nourishing and warming. If you like thicker soups, add some washed millet or rice to the broth along with the potatoes.
40 min
8 servings


  • Trout belly
    250 g
  • Potato
    5 pcs
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Olives
    100 g
  • Water
    1 l
  • Bay leaf
    2-3 pcs
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Parsley
    - to taste


  • 1. Wash trout belly, clean the scales. Put the fish in a deep pan and fill it with two liters of cold water. Cover the pan with a lid, put it on a slow fire and bring to a boil. After removing the foam with a skimmer, boil the trout belly for 15 minutes.
  • 2. Let the boiled trout cool to room temperature. Remove the skin and fins, separate the fish fillets from the fat.
  • 3. Wash potatoes, peel and cut cubes.
  • 4. Put the chopped potato tubers in boiling fish broth. Boil the vegetables for 5-7 minutes after re-boiling the broth.
  • 5. Meanwhile, chop the rest of the vegetables. Cut onions small cubes, carrots – quarters of rings or straws.
  • 6. When the potatoes are cooked until half ready, add finely chopped onions there.
  • 7. Next put the carrots to the pan.
  • 8. Continue cooking the soup over low heat for another 10 minutes. When the vegetables are ready, add olives to the soup, cut thin rings.
  • 9. Next add red fish fillet to the soup.
  • 10. Bring the dish to taste, salt and season the soup with spices. For aroma, add peppercorns, bay leaf and finely chopped fresh greens.
  • 11. Bring Italian soup with fish to a boil, then turn off the fire. Pour the soup in portion plates or soup bowls and serve with rye bread.

    Bon appetit!