Sandrovo-style Danube fish soup

Scale and gut the carp. Gut the trout too. Wash the fish very thoroughly. Be sure to remove the gills from the heads.

Finely chop the lovage stems. Put the fish in a saucepan with 2 litres of cold water. If very large, cut into 2–3 pieces. Add the lovage and 1–2 teaspoons of salt.

Heat the water and boil the fish for about 20 minutes. Remove and leave to cool.

Remove the bones from the cooled fish.

Finely chop the onion and cut the peppers into small squares. Add to the hot broth and cook for 10 minutes.

Dice the potatoes. Peel and finely chop the tomato. Once the onion has softened, add the potatoes and cook for 10–15 minutes.

At the end, add the Kaliakra oil with chilli, basil and tomatoes for a strong flavour. Add the finely chopped fresh lovage leaves and the tomato.

Boil the soup for a few more minutes and serve.