Fish soup.
Fish broth, ingredients:
- 2 kg of fish,
- 3 heads of onion,
- 2 grated carrots,
- 4 bay leaves,
- 10 peppercorns,
- if necessary oil,
- 3 tablespoons sweet paprika,
- 2 tablespoons of dry herb seasoning,
- salt to taste
- 1 soup cube,
- 1 whole fresh bell pepper,
- 3 cloves of garlic,
- 1 celery root,
- 1 parsley root,
- 1 bag of spices for fish broth,
- 500 ml of pureed tomatoes,
- granulated garlic to taste,
- thyme to taste,
- basil to taste
- water if needed,
- to the taste of vinegar.
Fish broth, preparation:
- Pour water over the fish and cook it (do not cook it for a long time, take care not to overcook it, because it will still cook during the further preparation process), take it out and chop it, and strain the water in which the fish was cooked and put it aside (for later, for broth).
- Pour oil into the pot, add peppercorns, bay leaf, chopped onion and grated carrot.
- Simmer, adding a little water at a time, until the mixture becomes mushy.
- Add sweet paprika, dry herb seasoning, soup cube, salt and fry.
- Pour 1 liter of water, add whole fresh pepper, finely chopped garlic, parsley root and celery (whole root, don't chop, just peel and wash).
- Cook for 20 minutes.
- Dissolve the seasoning for the fish broth according to the instructions on the bag, pour into the pot and mix.
- Add the pureed tomatoes, pour the water in which the fish was cooked (the one that was separated from the side).
- Add thyme, basil, granulated garlic to taste.
- Add the chopped fish, cover and cook on moderate heat until the fish is cooked.
- Acidify the finished soup and serve.
Preparation time: 150 minutes
Number of servings: 6
Fasting meal.
Difficulty of preparation: moderately demanding to prepare.
Note: it is best to use several types of fish - carp, bream, hake. Do not add a lot of salt, because the seasoning for the fish broth is salty by itself, taste it and add salt to taste. Pleasant!
Vesna Pavlovic
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