Traditional Azerbaijani Smoked Trout & Hearty Village Fish Soup

Servings 6 persons Difficulty Medium

Watch the recipe video

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Products used in this recipe

Ingredients

Ingredients for traditional Azerbaijani smoked trout you can make yourself:

  • 6 medium Rainbow Trout (cleaned and gutted)
  • 400 g Coarse sea salt
  • 300 ml Freshly squeezed orange juice
  • 30 g Red pepper flakes (Pul Biber)

Ingredients for hearty village fish soup you can make yourself:

  • 1 kg Fish heads, tails, and trimmings (from the trout)
  • 500 g Fresh trout fillets (cut into large chunks)
  • 2 L Water
  • 400 g Potatoes (peeled and cubed)
  • 200 g Carrots (sliced into rounds)
  • 1 large White onion (finely diced)
  • 120 g Golden millet (thoroughly rinsed)
  • 1 bunch Fresh dill (finely chopped)
  • 2 Bay leaves
  • 10 Black peppercorns
  • Salt to taste

Instructions

Preparation steps for traditional Azerbaijani smoked trout:

  1. Thoroughly wash the cleaned trout and pat them dry. Make several deep diagonal incisions on both sides of each fish to allow the marinade to penetrate.
  2. Place the trout in a large basin. Rub the red pepper flakes into the skin and the incisions.
  3. Pour the fresh orange juice over the fish and then cover them completely with the coarse sea salt. Ensure the salt gets into the body cavities.
  4. Let the fish marinate in a cool place for at least 4 hours (ideally overnight) to cure.
  5. Rinse the excess salt off the fish and pat them dry again. Insert metal hooks through the head area.
  6. Hang the fish in a smoker. Use hardwood (like oak or fruitwood) to create a steady, low-temperature smoke.
  7. Smoke the trout for 6 to 8 hours until the skin is a deep golden brown and the flesh is firm and flaky.

Preparation Steps for Hearty Village Fish Soup:

  1. In a large pot, combine the fish heads, tails, and trimmings with 2 liters of water, bay leaves, and peppercorns.
  2. Bring to a boil, then reduce heat and simmer for 20 minutes, skimming off any foam that rises to the surface.
  3. Strain the broth through a fine-mesh sieve into a clean pot and discard the solids.
  4. Return the clarified broth to the heat. Add the rinsed millet and simmer for 10 minutes.
  5. Add the cubed potatoes, sliced carrots, and diced onions to the pot. Cook until the vegetables are nearly tender.
  6. Gently place the fresh trout fillets into the simmering soup. Cook for only 5 to 7 minutes to ensure the fish remains tender and does not break apart.
  7. Season with salt to taste. Stir in the freshly chopped dill just before removing from the heat.
  8. Serve hot, accompanied by crusty village bread and fresh greens.