Description
Where not only cook fish soup. In Italy and Greece, Spain and France. And in Russia, too, most certainly, then the ear, and how. And in Algeria, the cook, yeah... For the preparation of the stew, took the national Algerian fish soup.
Ingredients
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Cod
700 g
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Millet
70 g
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Water
2 l
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Onion
1 piece
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Garlic
2 tooth
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Pepper
0.5 piece
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Carrots
1 piece
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Potatoes
2 piece
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Vegetable oil
2 Tbsp
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Tomatoes pureed
400 g
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Paprika sweet
1 tsp
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Saffron
-
Salt
-
Black pepper
-
Sugar
Cooking
Peel and chop the boiled diced onions, crush the garlic. Heat vegetable oil in a thick-walled saucepan, sauté onion and garlic 4 minutes.
Add the chopped bell pepper strips and grated grated carrots.
Pour grated tomatoes, add the paprika and the saffron strands and bring to the boil, cook stirring 10 minutes.
Add the diced potato
Pour water
To measure the right amount of millet, depending on the density of the output will be soup. I made very thick.
Add wheat flour, cook for 15 minutes.
Put the cod, cut portsionnye pieces, cook on low heat for 5-7 minutes. Season with salt, pepper, add a pinch of sugar.
Chowder is ready!
Bon appetit!
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