Description
Before you travel to Norway, I was absolutely sure that a favorite fish of the Norwegian salmon. But it was not the case. Their world famous fish Norwegians are treated with some indifference, but when it comes to cod, clicked his tongue and roll their eyes, so they say, delicious! The soup that want to offer contains the products on our Russian taste combined with each other. However, it is a hearty, fairly thick, aromatic and of course delicious soup - other then we do not keep.
Ingredients
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Cod
500 g
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Beans
100 g
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Broccoli
200 g
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Tomatoes pureed
125 ml
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Potatoes
2 piece
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Leeks
200 g
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Garlic
2 tooth
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Allspice
5 piece
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Bay leaf
1 piece
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Vegetable oil
2 Tbsp
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Salt
2 tsp
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Black pepper
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Parsley
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Water
1.5 l
Cooking
Our ingredients are. If you have the lucky opportunity to buy fresh cod whole fish, it will separate from the carcass thickest part of the back, Leun is the most tasty piece of cod. From the rest of the cook rich broth. I was ready Loney, so the soup I cooked on the water.
Use white beans, the soup will be bright. I have a bean "Blanche" from "Mistral".
The beans I soaked in lots of water in the evening, in the morning I washed the beans, filled with fresh water three times the volume and boiled for 40 minutes. Beans should be soft but not to soft after boiling porridge. Cooked beans recline on a sieve and put in a bowl.
Leeks cut into rings and wash in cold water from possible soil and sand. Can be it and there is no earth, no sand, but "better safe than sorry", and suddenly in the soup will hum on teeth? Recline washed onions in a sieve.
Peel potatoes and cut into medium cubes, garlic we grind, fish, cut into portions, broccoli disassemble into small florets
In a saucepan, pour vegetable oil, put on fire, pour the leeks and garlic and on low heat simmer for 5 minutes.
Add hot water or fish stock, bring to a boil and pour the potatoes. Add the peas of fragrant pepper and Laurel leaf. Cook on low heat for about 10 minutes.
Add to the pan the fish and broccoli, cook for 10 minutes.
Put in a pan of boiled beans and salt soup. Bring to a boil and pour in the Passat. Instead, you can use 2-3 tomatoes, removing them from the skin and chopped very fine. Sprinkle the soup with black pepper, add fresh herbs chopped parsley, remove the pan from the heat, cover with a lid, the top covered with a towel and stand 25-30 minutes. Poured into plates Nice!!!
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