Dalmatian Fish Soup

Dalmatian Fish Soup

Dalmatian fish soup is a warm, comforting broth from the Dalmatian coast of Croatia. It celebrates the bounty of the Adriatic Sea, combining fresh white-fleshed fish with aromatic vegetables in a clear, golden stock. This soulful soup is often enjoyed as the first course of a coastal meal, followed by the steamed fish it was cooked with. Its fragrance of garlic and parsley evokes an afternoon by the sea.

Centuries ago it was humble fishermen’s fare; today it is cherished in Dalmatian kitchens and taverns. (For a long time, it was a meal of poor fishermen; now it’s a dish enjoyed by food lovers around the world.) The flavor is light and soothing, yet deeply savory – on Dalmatian tables one might drizzle extra olive oil and fresh chopped garlic over the fish and rice before eating.

Traditionally, the soup’s broth is served first, then the fish with potatoes or salad on the side. This ritual of soup followed by fish is one hallmark of Dalmatian tradition.

Dalmatian Fish Soup (Traditional Croatian Seafood Soup)
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Dalmatian Fish Soup (Traditional Croatian Seafood Soup)

Recipe by Travel S HelperCourse: Soup, StarterCuisine: Croatian, DalmatianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

370

kcal

This easy one-pot soup is full of Mediterranean charm. Fish chunks (such as hake or grouper) are poached in olive oil with garlic and celery, then briefly removed. Carrot and short-grain rice are simmered in the flavorful broth until tender. The fish is returned to warm through, and the soup is finished with fresh parsley. The result is a light, golden seafood broth with plump fish pieces – perfect with crusty bread. In Croatia this soup is typically served with the leftover fish and its juices poured over boiled potatoes as a second course.

Ingredients

  • 1.5 kg firm white fish (hake, cod, grouper), cleaned and cut into large pieces – the star protein. Any mild white fish may be used.

  • 2 tablespoons olive oil – gently sautées the aromatics.

  • 3 cloves garlic, minced – for fragrant depth.

  • 1 celery stalk (with some leaves) – optional, for herbal aroma.

  • 2 carrots, grated (about 1 cup) – optional, adds sweetness and color.

  • 1 liter water or light fish stock – to just cover the fish.

  • 4 handfuls short-grain rice (about 1 cup) – thickens and adds body.

  • Salt and freshly ground black pepper, to taste.

  • Small bunch fresh parsley, chopped – for garnish.

Directions

  • Combine fish and aromatics: In a large pot, place the fish pieces and drizzle with olive oil. Add the minced garlic and celery leaf, then pour in water (or stock) to cover the fish (about 1 liter). Season lightly with salt. (Prep: 5 minutes)

  • Poach the fish: Bring the pot to a gentle boil, then reduce heat and simmer, covered, until the fish is just cooked through (about 15 minutes). The fish is done when it becomes opaque and flakes easily.

  • Reserve fish and broth: Carefully remove the fish pieces with a slotted spoon into a bowl, leaving the cooking liquid (broth) in the pot. Keep about one ladle of broth with the fish. (The fish will be served second.)

  • Cook the rice: Add the grated carrot (if using) and the rice to the hot broth. Return to a boil, then reduce to a simmer. Cook for 10–15 minutes, stirring occasionally, until the rice is tender. The broth will become slightly milky from the starch. Adjust salt and pepper to taste.

  • Finish the soup: Flake or chunk the reserved fish, and return it to the pot so it warms through. Stir in most of the chopped parsley, reserving a bit for garnish. Let everything heat together 2–3 minutes.

  • Serve: Ladle the soup into bowls, making sure each serving has fish pieces and broth. Sprinkle with the remaining parsley. Traditionally in Dalmatia, this broth is a starter: the fish is served next with a drizzle of olive oil and raw garlic, often accompanied by boiled potatoes or a simple salad.

Tips, Troubleshooting & Variations

  • Substitutions & notes: Firm white fish is traditional, but a mix of cod, mullet, or snapper works. Rice can be substituted with orzo pasta or gluten-free grains if needed (adjust cooking time accordingly). Celery and carrot are optional but give sweetness; omit for a purely brothy soup. This recipe is naturally gluten-free and dairy-free.
  • Serving Suggestions & Pairings: Serve Dalmatian fish soup hot as an appetizer or light main. Pair it with thick country bread to soak up the broth. The fish (and its cooking juices) can be served afterwards over boiled potatoes or rice. A crisp white wine or rosé complements the seafood flavor. For a traditional touch, place extra minced garlic and olive oil on the table so guests can season their portion to taste, as is customary.
  • Storage & Reheating: Refrigerate leftovers (in airtight containers) for up to 2–3 days. The rice will absorb more liquid over time, so add a splash of water or stock when reheating. Gently reheat on the stovetop; avoid boiling to keep the fish from falling apart. You can also freeze the broth (without fish) for later use. The cooked fish can be stored separately and heated briefly with the broth, or enjoyed cold with olive oil.
  • Variations & Substitutions: For a heartier stew, add diced potatoes during simmering to make a Dalmatian gregada. If fish is scarce, try mussels or shrimp in place of or alongside the white fish. For a vegetarian twist, omit fish and use vegetable stock, adding hearty vegetables like mushrooms or eggplant.
  • Chef’s Tips: Do not overcrowd the pot – give each fish piece room. Keep the broth on a gentle simmer to avoid breaking up the fish too much. Taste and correct seasoning after adding the rice, as it will absorb salt. If the soup tastes flat, a small squeeze of lemon or a pinch of sea salt can brighten the flavors.
  • Optional Add-Ons: Offer chopped fresh parsley, lemon wedges, or red pepper flakes at the table. You can make the soup a day in advance (keeping fish and broth separate); the next day rewarm and combine just before serving. Leftover fish soup also makes a great base for a seafood stew by adding tomato and herbs.
  • Equipment Needed: A large soup pot or Dutch oven, cutting board, knife, ladle, and bowls for serving.

Nutrition Facts (per serving)

Calories

Carbohydrates

Protein

Fat

Fiber

Sodium

Allergens

370

25 g

50 g

20 g

1 g

600 mg

Fish

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