Recipes

Acadian sturgeon bone-marrow, cartilage & belly bouillabaisse (Dorina’s recipe, used for Soupstock)

At Acadian Sturgeon and Caviar we are not after only the caviar (an amazingly delicious product, must say!) but we also use the sturgeon meat (loins, belly meat, smoked or raw) as well as by-products (bone marrow, cartilage, tripe, male gonads, liver, gas bladder etc). We believe strongly that using most of the fish make sense not only from the business point of view but also from conservation and sustainability! It would be a waste if such a large and tasty fish would only be used for caviar production! Hope you will enjoy this special and healthy soup! Bon appetite!

INGREDIENTS: 1 kg sturgeon bone-marrow and cartilage, 2 kg sturgeon belly meat, cut into 1-2 inch pieces; 1 large onion; 500 g carrots; 500 g parsnip roots; 3 celery stems or 250 g celery root; 500 g peeled tomatoes; 200 g risotto rice; 100 ml sour grape juice or fresh lemon juice; 40 g (2 spoons) vegeta (condiment, dried soup stock); salt to taste; 1 teaspoon fresh-ground black pepper; 2 tablespoons olive oil; 1 tablespoon dried dill weed; 100 g lovage leafs; 2 whisked eggs.

DIRECTIONS: In a large stockpot add 6 liters of water over boil the bone-marrow and cartilage cut in 1/2 inch pieces for 30 min. Add the sturgeon belly meat cut in 1-2 inch pieces and continue boiling for another 20 min on medium-high heat. Stir in the chopped onion, carrots, parsnip, celery, tomatoes, rice and the whisked eggs. Cook over medium heat, uncovered for 15-20 minutes. Turn off heat. Add the vegeta, then salt and black pepper to taste. Mix in the dill and lovage. Serve hot.