Cherry-flavored fish soup

Ingredients

• 4 types of fish: salmon, cod, mackerel, and sardines
• 1 tablespoon of tomato puree (optional)
• 4-5 “river stripe” heads (optional)
• Three large potatoes
• 3 carrots
• 1 cup of whole wheat or 5-6 layers of wheat
• 1 sprig of thyme
• One onion
• One sprig of rosemary
• One sprig of thyme
• salt, black pepper, thyme, bay leaves, tarragon, 1 teaspoon of red chili flakes

Place the four types of fish in a pot of salted water until they are covered. Typically, place the heads and tails behind the first set of teeth on each fish, as well as the heads of the river smelt (optional). Also add one whole onion and 10 black peppercorns.

Bring to a boil, then remove the fish and flake it. Return the broth to the pot. Add the diced carrots and apples, as well as the barley, cut into small pieces. Cook until tender.

Add 1/2 of the rosemary and thyme mixture, 2-3 sprigs of tarragon, 2/3 of the thyme and rosemary mixture, 1 teaspoon of red chili flakes, and a bay leaf. Bring to a gentle boil and simmer for 10 minutes.

Add the thyme, the three apples, and the finely grated carrots. Also, add 1 tablespoon of apple cider vinegar to the water to separate the seeds. Add this mixture to the broth. Return the pre-cooked river strips to the broth and add them with the fish.

Add the remaining rosemary and thyme mixture, and bring to a boil. Then, remove from the heat and let it rest to allow the flavors to fully develop.

This recipe is comparable to Moroccan bouillabaisse.