Homemade food for a reason
Maria is a photographer and holder of the title Masterchef 2021 in Bulgaria. She is a strong believer that you are what you eat, and if you eat healthy, you will be healthy. She enhances the importance of looking deep into your body and try to learn and satisfy its needs - be it food, rest or work.
For me, eating good quality food is of great importance and even greater if the food is planted, grown and taken care of by me. That way the tomato or zucchini tastes even better. And there is nothing better than food prepared by your own hands and so, I had packed the pots and the Mimer Stove to prepare a fish soup on the beach last night. But at my arrival I felt so tired from the long journey that we decided to go out and eat instead. At the restaurant I quickly remembered why I should never let myself get lazy and not look after myself and my loved ones. So, at 6 o’clock the next morning we rocked up at the pier in Ahtopol to buy some fresh fish for a lunch-soup instead.
There was horse mackerel, red mullet and some black grouse. The recipe was told to me in Durankulak, by a local grandfather. Simple and nutritious. And the campfire pots I use are perfect for the soup, and somehow also a joy to the eye. I first came across them living in Norway, where I saw them at campsites and thus, cooking with them now brings upon a nostalgic feeling. I am glad that there are products like these that inspire and make it easy to spend a more fulfilling time in nature.
Lunch is getting close, so I start boiling 10 mullets for a tasty fish broth as base for the soup. After removing the fish I add half a head of finely chopped onion, one medium summer tomato, two cloves of garlic, one bay leaf and a lot of lovage (it’s my favorite spice) and let simmer for 10-15 minutes. Then I add a handful of millets per person and before removing the soup from the stove I add the meat from the mullet. As icing on the cake, I prepare crushed garlic, lovage and hot pepper in a mortar and mix in a bowl with vinegar, olive oil, and two spoons of soup broth. A lovely mixture to add when serving.
- Maria Jekova
Photographer & Masterchef 2021, Bulgaria