Rybí polévka - Czechia fish soup

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Prepare the ingredients: Peel 2 pieces carrots, 1 piece parsley root, and 5 ounces celeriac and cut them into evenly sized cubes. Peel 2 pieces onions, cut them in half lengthwise, then into 3–4 wedges. Peel 2 cloves garlic and cut the cloves in half. Grate 1/4 teaspoon nutmeg finely. Cut 10 ounces milt into 1-inch (2.5 cm) pieces.

Cook the broth: Place 2 pounds carp head in a large pot, cover with about 1 gallon (4 liters) of cold water, and add 1 teaspoon of salt. Add the onion and garlic. Bring to a gentle boil. Skim off the white foam that forms on the surface. Once most of the foam is gone, add 5 pieces allspice and 2 pieces bay leaves. Simmer gently, uncovered, below boiling point for 40 minutes.

Strain the broth: Set a fine sieve over a clean pot and carefully strain the broth into it. Set the fish meat aside to cool. Discard the vegetables and spices. Remove about 1½ cups of the broth and set it aside. Keep the remaining broth gently simmering.

Make the roux (jíška): Heat 2 Tablespoons unsalted butter in a skillet over medium-high heat. Add the diced vegetables, season lightly with salt, and sauté for about 15 minutes. Lower the heat, add 2 Tablespoons all-purpose flour, and cook for 1 minute, stirring constantly.

Dilute the roux: Reduce the heat to low. Gradually add the reserved broth to the vegetables, stirring gently after each addition, until smooth.

Combine: Slowly pour the roux-vegetable mixture into the simmering broth, whisking continuously.

Finish the soup: Add the carp milt. Season with nutmeg, salt, and 1/2 teaspoon black pepper. Cook uncovered for 15 minutes.

Add the fish meat: Remove the meat from the cooked carp head, cut it into bite-sized pieces, and add it to the soup. Taste and adjust seasoning.