Description
Dear cooks, offer to cook a delicious fish soup. The soup is very flavorful, hearty, nourishing. A real ear, of course, cooked on the fire of freshly caught fish, but I do love romance, still prefer the more "civilized" ways of preparing. So this soup for the inhabitants of regions remote from seas, oceans and other fishing spots!
Ingredients
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Fish
1200 g
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Potatoes
4 piece
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Pearl barley
1 cup
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Carrots
2 piece
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Parsley
1 piece
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Spices
-
Salt
Cooking
These products are designed for pan 4 to 5 liters. The day before cooking soak the pearl barley in cold water. Starting to cook the soup first in a separate pan boil the barley until tender, drain in a colander.
To prepare the broth, I used the leftovers from salmon heads from the other fish. In principle, fish can put anything at all.
Add to the fish coarsely chopped carrots, celery stalks, parsley root, onion. Cover with cold water, after boiling, cook on low heat until tender.
While cooking fish, peel the potatoes, cut into cubes.
Ready fish to get vegetables from the pan with a slotted spoon, strain the broth and pour again into the pan, add the potatoes and cook until soft. If necessary, add water, you can use a decoction of barley. Fish fillet cut into pieces and add to the pot.
I used cod fillet ice cream.
Fish that remained from cooking the broth, remove the bones. Meat from fish and boiled carrots, cut into cubes or slices, fold while it in a bowl. The rest of the vegetables to throw away.
As soon as the potatoes and fish, add to the pot barley, fish meat and carrots from the broth, boil for a few minutes. Season with salt to taste. Parsley finely chop, add to boiling soup and immediately turn off the heat.
Bon appetit!
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