Fish stew! This is a soup that warms the soul and you can enjoy it any time of year, but we recommend it as a nutritious lunch at the time when the days begin to become colder. One of the most popular soups in Macedonia, besides veal, tripe, lamb and chicken stews.

  • fish-carp, catfish or trout about 600-700 g
  • 2 parsnips
  • 2 bay leaves
  • 3 liters of water
  • 100 ml olive oil
  • 4 tablespoons flour
  • 6 cloves garlic
  • 3 eggs
  • spices, salt, black pepper, fresh parsley
  1. First, put fish, bay leaves, chopped carrots and parsnips to cook in a separate container of water. When fish is cooked, move aside, clean and chop in small pieces.
  2. Prepare roux in a separate container. Add oil, warm it up till hot, add the flour and mix on fire. Add chopped garlic. Once you make sure the roux is ready, add it in the pot with water and carrots and leave on fire to simmer another 10 minutes.
  3. Mix eggs in a separate bowl. Slowly stirring, add from the prepared water with roux and mix together until united. Add egg mixture in the pot with constant stirring. Once the entire mixture will merge, add the boiled and cleaned fish and add spices. Add fresh parsley after serving.