River Trout Soup in a Cauldron over a Campfire

Cooking method

1. Step 1:

   

   How do you make a delicious trout soup in a cauldron over a campfire? If your fish is freshly caught, scale it, remove the innards, and be sure to take out the gills—they add bitterness, and we'll use the head to make the broth. If you're using store-bought frozen trout, thaw it at room temperature.

2. Step 2:

   

   Cut off the head, tail, and fins—these go toward the broth. Cut the rest of the fish into 2–3 cm (about 1-inch) pieces, as shown in the photo.

3. Step 3:

   

   Prep the potatoes, carrots, and onion. If you'd like a thicker soup, use a little more potato.

4. Step 4:

   

   Peel all the vegetables and rinse them under cold running water.

5. Step 5:

   

   Light the fire and set a clean cauldron over it to heat up. Then pour in about 2 liters (8 cups) of water. Drop the head, tail, and fins into the water.

6. Step 6:

   

   While the water in the cauldron comes to a boil, prep the vegetables. Cut the potatoes however you like.

7. Step 7:

   

   Chop the onion and carrot into fairly small pieces.

8. Step 8:

   

   As the broth comes to a boil, foam will form—skim it off with a large spoon and salt the broth to taste. Pull a couple of burning logs out from under the cauldron so the broth doesn't boil too hard, and simmer the head and fins for about 10 minutes.

9. Step 9:

   

   Using a slotted spoon, lift the fish out of the broth.

10. Step 10:

    

    Build the fire back up under the cauldron and add more wood. Drop the potatoes into the broth.

11. Step 11:

    

    Once it returns to a boil, add the carrot and onion. When it comes back to a boil again, lower the flame and cover the cauldron. Cook until the potatoes are tender—this takes about 15–25 minutes, depending on the variety.

12. Step 12:

    

    Meanwhile, finely chop the fresh herbs.

13. Step 13:

    

    When the potatoes and vegetables are ready, add the trout pieces to the cauldron. Keep the fire steady so the broth stays at a gentle simmer.

14. Step 14:

    

    Cook the soup for another 5–10 minutes. At the end, toss in the herbs and let the soup sit with the lid off for a minute or two so it soaks up the campfire aroma.

15. Step 15:

    

    To serve, sprinkle the fish soup with ground allspice and squeeze in some lemon juice if you like.