Good fish and ripe vegetables – a wonderful combination, a beautiful neighborhood! They were close friends and support each other. These soups have in different cuisines – Mediterranean, Scandinavian, American. Often, these soups are rich, nourishing. I chose the easy, more suitable for spring than for winter. Although liquid, this soup also will not name.
|Cooking time 60 minutes||Number of servings 10|
Boil the broth. For this fish change, tails, ridges, head cover with cold water, bring to boil, remove the foam and cook over medium heat for 20 minutes. Then strain the broth. Potatoes cut coarsely. Onion cut into cubes. Cut tomatoes into arbitrarily.
Broth bring to a boil, lower the potatoes in it and onion, add pepper, reduce the heat to medium and cook for 15 minutes.
Cod cut into large pieces – so one or two was enough per serving.
Add fire, to put in the fish soup, followed by send tomatoes, again, reduce the heat to medium.
After 5 minutes, pour in vodka and cook for another 5 minutes, put a Bay leaf and remove the soup from the heat, cover and let stand.