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Ingredients for Cooking Fish Soup
- Parsley root 1 piece
- 2 carrots
- Leek 1 piece
- Celery root small portion
- Onion 1 piece (large)
- Cod fillet 1 piece
- Salmon fillet 1/2 fillet
- Bulgarian pepper 1/2 pieces (optional)
- Tomato paste (not thick) 300 milliliters
- Coriander 1 teaspoon
- Bay leaf 1 piece
- Allspice 2-3 peas
- Multi-colored pepper 5-6 peas
- Butter to taste
- Fresh dill to taste
- Pink pepper to taste
- Wheat flour 2 tablespoons
- Lemon juice 1 teaspoon
- Salt to taste
- Main ingredients
- Serving 4 servings
Saucepan, kitchen knife, cutting board, spatula, soup ladle.
Step 1: prepare the vegetables.
Peel the carrots, celery root and parsley and grate Korean style carrots or cut into strips.
Onion, leek and celery stalk cut into small cubes. If you will use bell pepper, cut it into strips.
Step 2: chop the fish.
Wash and dry the fish fillet with a paper towel. After, cut the salmon and cod into medium-sized cubes.
Step 3: stew the vegetables.
In a large frying pan, fry the vegetables in oil until soft. First root vegetables with bay leaf.
And then onions, leeks and a stalk of celery.
Step 4: prepare the broth.
While stewing vegetables, boil soup water in a saucepan.
In boiling water, add all the fried vegetables, bay leaves, coriander seeds and all peppercorns. Also salt the soup and add finely chopped parsley to it.
Step 5: fry the fish.
Mix red and white fish with flour and pink pepper, adding a little salt, and then fry the salmon and cod in different pans until golden.
Fry in oil at medium power, turning pieces of fillet from time to time.
Step 6: add fish to the soup.
Send lightly fried fish slices to soup, add tomato paste and cook everything over medium heat for about 15 minutes after boiling.
Try the finished soup, if everything is boiled in it and if there is enough salt.
Step 7: Serve the ear of two kinds of fish.
Serve the ear with fresh dill and water each serving with lemon juice. This is a great dinner dish for the whole family. Serve it hot and eat with pleasure.
Enjoy your meal!
- Roasting fish in flour makes the soup broth thicker, but this is not necessary. And if you are preparing a dietary option, you do not need to fry the fish.