Description
Tender, flavorful and satisfying soup of Portuguese culinary magazine. For the umpteenth time and prepared every time with success is eaten. Suitable for lent, if you allow yourself fish, or in the days when it resolves.
Ingredients
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Fish
500 g
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Potatoes
500 g
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Carrots
3 piece
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Onion
1 piece
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Leeks
1 piece
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Garlic
3 tooth
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Bay leaf
2 piece
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Black pepper
-
Olive oil
3 Tbsp
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Salt
-
Chicken egg
2 piece
Cooking
These are the ingredients that are needed. All clean and washed.
Fish cut into fairly large pieces 150-200 grams approximately. Put in a saucepan. Add 1 liter of water, 3 cloves of garlic, a Bay leaf and put to boil. After boiling, cook for 15 minutes. 5 minutes before the end add black pepper to taste and salt.
While the fish is cooking, chop the vegetables. Potatoes into quarters or eighths, onions into quarters, carrots and leeks - on the plump rings. I have frozen leeks.
Take out fish to a plate and in the broth and put the vegetables and boil then simmer for 20-25 minutes, depending on the readiness of potatoes. Garlic and Bay leaf to take out. 10 minutes after the start of cooking, add 3 tablespoons of olive oil.
While vegetables cook, clean the fish from bones and skin and chop with a fork or hands is quite small.
Then cooked vegetables grind in a blender into a puree and dilute with broth to desired thickness. If the broth be not enough, add a little boiling water from the kettle and a little dosolit to taste. Add the fish and bring to boil.
When serving put in each portion on top of the crushed egg and a little dill.
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