Description
Very original, not banal soup with a rich, interesting flavor. It's quick and easy. We are very pleased. The recipe is from the magazine "School of Gastronome".
Ingredients
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Cod
500 g
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Cauliflower
1 piece
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Potatoes
4 piece
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Onion
1 piece
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Carrots
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The Apium graveolens Dulce
2 piece
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Garlic
2 tooth
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Broth
-
Vegetable oil
50 ml
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Pepper Cayenne
-
Salt
Cooking
Cod to disassemble into small pieces, carefully selecting all the bones and remove the skin. Potatoes, carrots, onion and garlic clean. Cut the potatoes into small cubes, onion - half rings, carrots to chop thin strips, chop the garlic. Celery and cauliflower to wash. Celery cut into thin slices, cabbage disassemble into small florets.
In a saucepan bring to boil the broth, put the cod and cook after boiling for 3 minutes.
Remove from heat, with a slotted spoon to shift the fish on a platter, cover and set aside.
Reheat in a clean saucepan the oil and fry on medium heat onion, garlic and celery, stirring occasionally, 5 minutes.
Then add the pepper, stir and cook for another 1 minute. Fry the carrots separately for 5 minutes.
Pour into the pan broth and bring to a boil.
Add the potatoes and the cabbage.
Add carrots, salt and cook on medium heat for 20 minutes.
To add to the fish soup, heat without boiling, for 5 minutes.
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