Fish soup with vegetables
262 150 минут 12 порции
Fish soup with vegetables can be cooked on the basis of fish, vegetable or chicken broth, just water. Vegetables can be fresh or canned – so I made tomato soup with a pike perch. Fish – although freshwater, though marine, but most importantly, dense texture. It is desirable fillet. This time I got the soup, cod and haddock – the first more, second less. You can take the whole fish and remove the fillets, but I was ready to eat.
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Ingredients for Fish soup with vegetables
- Offal - 500 g
- Roots - 2 tbsp
- Fish - 700 g
- Potatoes - 3 PCs
- Onion - 1 piece
- Tomato - 1 piece
- Mushrooms - 200 g
- The Apium graveolens Dulce - 1 piece
- Salt - to taste
- Pepper white - to taste
Step by step instruction of cooking Fish soup with vegetables
Cook strong fish broth – for this pour bouillon set with cold water, bring to boil, remove the foam, add salt, add vegetables, cook for 1.5 hours. You can cover the lid. Then strain the broth.
While cooking the soup, prepare the remaining ingredients for soup. Fish fillet cut into pieces.
Peel the potatoes, cut arbitrarily.
Mushrooms cut into cubes.
The same diced tomato.
Finely chop the onion.
Celery cut into washers.
Ready broth bring to boil, lower the onion and potatoes, cook for 10 minutes over medium heat. Add mushrooms, celery, tomatoes, cook for another 10 minutes. Lower the fish fillets on medium heat cook for 15 minutes.
To rectify of salt and pepper, remove from heat, cover and let the soup to infuse.