Ciorba de peşte

Method

Heat the oil in a large pot and sauté the onions until softened. Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the fish stock and bring to a boil, then add the carrots, parsnips and celery root along with the bay leaves and peppercorns. Simmer for 15 minutes until vegetables begin to soften. Add the fish pieces and white wine vinegar, then continue simmering for 10-12 minutes until the fish is cooked through and flakes easily. Season with salt to taste and finish with fresh dill just before serving. Serve hot in deep bowls with soured cream on the side if desired.