Description
In our family the first is always there. I used since childhood for lunch to eat a bowl of soup, soup, soup, etc. And nothing else. And children differently now and not eating. And, of course, fish soup takes pride of place in our diet. Which only fish soups I cooked. Perhaps, this is the best option. Tender, flavorful, I want more and more.
Ingredients
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Cod
500 g
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Water
3 cup
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Potatoes
3 piece
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The Apium graveolens Dulce
2 piece
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Onion
1 piece
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Garlic
1 tooth
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Tomatoes in own juice
300 g
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Sunflower oil
2 Tbsp
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Paprika sweet
1 tsp
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Saffron
1 pinch
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Salt
1 pinch
-
Black pepper
1 pinch
Cooking
In a saucepan with a thick bottom to heat the sunflower oil
Fry on medium heat the finely chopped onion for 5 minutes
Add the chopped stalked celery, chopped garlic and tomatoes with their liquid, simmer, stirring occasionally, 10 minutes
Add saffron and paprika
Add chopped cubes of potatoes and pour 3 cups of boiling water, cook for 10 minutes
Fish fillet cut into pieces
Put the fish into the soup and cook for 7 minutes.
Then the fish, blend the soup in a blender
Return the fish pieces to the soup, season with salt and pepper to taste, bring to boil
Pour into bowls
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