Lemon Smoked Trout, Spinach and Rice Soup

Wash your hands and clean the work surface. Rinse the zucchini and lemon under running water and dry them. Rinse and drain the spinach unless labeled prewashed; discard any damaged leaves. Cut the zucchini into 1/2-inch pieces, roughly chop the spinach and mince the garlic. Grate 1 teaspoon lemon zest and squeeze 2 tablespoons lemon juice.

Remove the skin from the trout and carefully check for bones. Flake the fish into bite-size pieces and refrigerate until needed. Rinse the rice in a fine-mesh strainer under cold running water and drain well.

Heat the olive oil in the pot over medium heat. Add the garlic and dried thyme and cook for 30–60 seconds, stirring, until fragrant but not browned.

Add the vegetable broth, rice and black pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 12 minutes, stirring once to keep the rice from settling on the bottom.

Stir in the zucchini and continue simmering, partially covered, for 5–7 minutes, until the rice is tender and the zucchini is just soft but still holds its shape. If the rice remains firm, simmer for another 2–3 minutes before proceeding.

Reduce the heat to low. Stir in the spinach and gently fold in the trout. Heat for 2–3 minutes, until the spinach has wilted and the trout is hot throughout. Avoid prolonged boiling, which can toughen the fish and break it into small shreds.

Remove the pot from the heat. Stir in the measured lemon zest and juice. Taste the soup before adding the optional 1/4 teaspoon salt; the smoked trout may provide enough seasoning on its own. Divide among four bowls and serve promptly.