Description
Delicious, rich fish soup. Our response Marseilles fisherman's stew. The soup is so hearty and self-sufficient, that may be the only dish on the dining table. Experiment with the composition of seafood, customize to fit your preferences to Your taste.
Ingredients
-
Fish
2 kg
-
Red onion
2 piece
-
Carrots
1 piece
-
Tomato
2 piece
-
Shrimp
200 g
-
Green peas
200 g
-
Potatoes
4 piece
-
Vodka
30 ml
Cooking
Fish trivia, heads, fins of the fish boil the broth with the addition of onion, carrot, stalk celery, greens (not necessarily to use such additives in the broth, you can add what you like). Do not salt at this stage. The longer you cook the broth, the tastier it will be our soup. Will be enough and hours. I made the broth the day before and left to cool with the fish.
Prepare the other ingredients: onion finely Nachinaem, shrimp and peas will thaw, peel potatoes.
Strain the broth through a fine sieve (if cooked the day before, at first slightly heat). Boiled fish and carrots do not discard. Put the broth on the fire and immediately add chopped onion. Once it boils, chopped tomatoes to the same.
Boiled carrots and potatoes cut and put into boiling broth.
Let the soup cook for 10-15 minutes Meanwhile, cut the fish fillet into large pieces. Yes, I did that today luxurious, Royal! The broth I made from the heads and fins of salmon, carp and perch and fillet from the trout and sturgeon. But you can use for soup leftovers, scraps from any fish (I think, from a practical mistress periodically stored in the freezer set to team meat soup or broth). The fillet can be from another fish, the main thing that there was no bones (perch, cod, nototenia,...). Well it took 15 mins! Sent to the soup fillets of fish.
Remember, we drained the broth and left the fish. It's quite cool. Don't be lazy, peel the cooked fish from the bones.
The soup began to boil! Time to put the prawns and peas.
And once the pieces of boiled fish.
Season the soup to taste, add the mixture of dry herbs for the soup, Bay leaf, pepper...
And finally, pour in the soup, a glass of vodka!
Season with chopped dill and parsley. Home-baked bread is perfect. Looks delicious and taste like a dream! I think the Marseilles fisherman would not refuse plates of this soup.
This soup can be cooked over an open fire. The photo fish in season (which caught... or bought). There is nothing to filter, parse fish before serving on plates.
...
...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.